April 14, 2002 – Looking for a new way to enjoy plantains? Then try sweet ripe chunks of this big banana family member sautéed along with fresh pineapple.
Plantains, like potatoes, are often served fried as a side dish to meat, poultry or fish. But when fully ripe — with black moldy skin — these cooking bananas offer a sweet taste that is excellent for making dessert dishes.
Thanks to plant breeding technology, both Dole and Del Monte have innovated pineapple varieties that are extra sweet, contain less acid, and provide four times the vitamin C of the regular variety fruit. These pineapples go by the name Dole Select and Del Monte Gold.
What you get when putting sweet ripe plantain and pineapple together in a sauté, is a quick-fixing dessert that is both healthful and delicious. Spices such as cinnamon and nutmeg, along with honey, add an extra zip of flavor. Enjoy a bowl of Plantain-Pineapple Sauté on its own, or spoon some over vanilla ice cream.
2 very ripe plantains, peeled and cut into 1/2-inch chunks
1 tablespoon butter
2 cups fresh pineapple, cut into bite-sized chunks
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup pineapple juice or water
3 tablespoons honey
Place plantain chunks in a saucepan; cover with water. Bring water to a boil, then reduce heat and simmer plantain for 5 minutes; drain well. Melt the butter in a skillet. Add plantain chunks to skillet and sauté for 2 minutes. Add pineapple chunks, spices and pineapple juice or water to skillet. Cover skillet and simmer 5 minutes more. Add honey to taste.
Makes 6 servings. Per serving: 150 calories, 2 gms fat (13 percent fat calories), 5 mg cholesterol, 23 mg sodium.
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