Cavendish Bananas

Bananas are extremely versatile. They can be eaten out of hand, baked or added to fruit salads and desserts.

Similar to the well-known Cavendish banana, the Burro Banana is flatter, smaller and more square, yet just as versatile. The Burro Banana, from Mexico, is available year-round and has a tangy lemon flavor. Once ripe, the soft flesh is creamy white or yellow with some firmness toward the center.

Used when firm, the Burro banana can be sliced and added to cereals or made into banana chips (see recipe below). When softer, they can also be mashed and used in cakes, Bananas Foster and other dessert recipes.

Burro Bananas from Melissa’s are hand-selected for excellent quality. As is true with most bananas, Burro Bananas are harvested green and allowed to ripen while transported to their destination. When ripe, the skin is yellow with black spots.

Bananas with brown or black spotted peels only indicate ripeness, while the fruit itself remains unchanged. Store at room temperature. Once ripe, Burro Bananas may be refrigerated for a few days. Freezing is not recommended.

ananas are low in sodium, high in potassium, and contains approximately 6 vitamins and 11 other minerals!

The banana is many times considered nature’s perfect food because it offers so many health benefits. It is low in sodium, high in potassium, and contains approximately 6 vitamins and 11 other minerals!

The common banana, or the Cavendish Banana, is native to tropical countries like Mexico, the Caribbean, and Central and South America. The banana is truly popular worldwide.

This can be served in a multitude of different ways in breakfast items like cereal, pancakes, and waffles; chilled fruit juice, fruit salads, desserts, and even poultry or meats.

Melissa’s Organic Bananas are hand-selected for excellent quality. As is true with most bananas, the Organic Banana is harvested green and then allowed to ripen while transported to its destination.

Avoid bananas with split skins. Bananas with brown or black spotted peels only indicate ripeness, while the fruit itself remains unchanged. Store at room temperature. Once ripe, bananas may be refrigerated for a few days.

Fresh plantains offer endless culinary possibilities! Enjoy them sweet or savory – fried, baked, mashed, or as a delicious addition to stews and soups. These premium, hand-selected plantains bring a touch of the tropics to your kitchen with their naturally sweet, starchy flavor. Easy to prepare, they’re ready to inspire your culinary creativity!

Savory:
Tostones: The classic! Twice-fried plantains make a crispy, salty snack or side dish. Serve them with dipping sauces like garlic aioli or a spicy chimichurri.
Plantain chips (Chifles): Thinly slice the plantains, fry until crisp, and season with salt or your favorite spices.
Mofongo: A Puerto Rican specialty where plantains are mashed with garlic, olive oil, and often crispy pork bits (chicharrones). Deliciously filling comfort food.
Plantain Patties: Grate plantains, mix with seasoning, and pan-fry into savory fritters.

Sweet:
Fried sweet plantains (Maduros): Let the plantains ripen until very dark. Fry in butter and a sprinkle of sugar or cinnamon until caramelized and tender.
Plantain Pancakes: Mash ripe plantains and use like a banana in pancake batter. Extra flavorful!
Plantain Bread: Similar to banana bread, use ripe plantain for a moist, sweet loaf.
Plantain Smoothie: Blend ripe or frozen plantains with milk, yogurt, a touch of sweetness, and spices for a tropical-tasting breakfast.

How to choose?

It depends on the ripeness level of your plantains!

Green: Better for savory dishes where you want starchiness
Yellow with black spots: Perfectly versatile for both savory or sweet
Very dark/black: Ideal for sweet dishes since they will be the most sugary

How to store?

Green Plantains (unripe):
Room temperature: Store on the counter away from direct sunlight. They’ll ripen in about a week.
Speed up ripening: If you need them to ripen faster, place them in a paper bag with a ripe banana or apple.

Yellow Plantains (ripening):
Room temperature: Keep at room temperature and use within a few days as they continue to ripen.

Ripe Plantains (yellow with black spots or very dark):
Room temperature: Best used immediately for maximum sweetness.
Refrigerator: Refrigerate for 2-3 days more to slow down further ripening.
Freezer: For longer storage, peel and slice ripe plantains and freeze in a freezer-safe bag or container for up to 3 months.

Important Notes:
Avoid storing plantains in areas with high humidity.
Do not store ripe plantains in the refrigerator for too long, or they may develop a mushy texture.

Bananas are revered as one of the world’s divine foods. You have never experienced bananas like this small, red variety unless you’ve visited Ecuador or Central America. They are smaller in size than the common Cavendish banana and have a creamy white to pink flesh, with a slight raspberry flavor. They can be sliced and dried or eaten raw in salads, but are usually eaten fresh out of hand.

Red Bananas, when ripe, should have a purplish hue. Choose slightly firm Red Bananas and avoid bruises or cracks. Store Red Bananas uncovered at room temperature. Turn occasionally. To prepare for frying, simply cut off ends and peel. Season with fresh herbs from Melissa’s.

Peel and enjoy raw, eaten out of hand. Slice and add to fruit salads, fry, or leave whole for decorative use.