1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celery
  16. Chard
  17. Chicory
  18. Chillies
  19. Climbing Beans
  20. Courgettes
  21. Cucumber
  22. Fennel
  23. Garlic
  24. Ginger
  25. Green beans
  26. Horseradish
  27. Jerusalem Artichoke
  28. Kale
  29. Leeks
  30. Lettuce
  31. Mushrooms
  32. Okra
  33. Onions
  34. Pak Choi
  35. Parsnips
  36. Peas
  37. Peppers
  38. Plantain
  39. Potatoes
  40. Radicchio
  41. Radishes
  42. Rhubarb
  43. Rocket
  44. Spinach
  45. Sugar Snap Peas
  46. Swede
  47. Sweet potatoes
  48. Sweetcorn
  49. Tomatoes
  50. Turnips
  51. Wasabi
  52. Watercress
  53. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Plantain

When plantains are green and hard you can boil them and eat them like potatoes. However, they are best when ripe and softer – bake them whole or slice them and shallow fry them to get all the delicious sweet flavours.

WATCH: How to fry plantain

READ: Costa Rica: crispy plantain chips & dips

 

WHAT ARE PLANTAINS?

Although plantains are fruits, they’re classified as ‘starchy carbs’, alongside potatoes. Plantains are also known as ‘cooking bananas’. They can be eaten at any stage of ripening.

 

WHEN ARE PLANTAINS IN SEASON?

Plantains are available all year round.

 

HOW TO STORE PLANTAIN

Plantain should be left to ripen at room temperature, but then moved to the fridge once fully ripe. They can also be frozen.


What are the health benefits?

Plantains are a source of potassium, vitamin B6 and vitamin C. They don't count towards one of our 5-a-day though, as they are classified in the starchy carb food group.