Produce Southeast

Dole Calls For Plantains As Back-To-School Fall Treat

Dole plantains

Charlotte, North Carolina-based Dole Food Co. is encouraging everyone to expand their horizons this fall with plantains. They are a globally grown fruit that cooks and eats more like a vegetable and serves as an easy replacement for recipe staples like potatoes.

Plantains are members of the banana family but starchier and lower in sugar, meaning they will still be green when ripe. While Americans are most likely to find them baked, roasted or fried as a savory side dish at Latin, African or Caribbean restaurants, they’re growing in popularity as stars of their own recipes or as nutritious, exotic swaps for starches.

“Plantains are popular right now, and not only among banana fans, as a way to spice up mealtime routines and school lunches – especially since many of these lunches are still being eaten at home because of the coronavirus,” said Bil Goldfield, Dole’s director of corporate communications. “What’s remarkable about them is that they can be used at every stage of ripeness: boiled like a potato when green; prepared in sauces and soups, air-fried or roasted as snacks when yellow; or baked in desserts and sweet recipes when black or spotted.”

Dole is actively encouraging adoption of Dole Plantains on social and digital, and through PR and the national distribution of a number of comforting, time-saving recipes including Plantain Crusted Salmon FilletsSlow Cooker Sweet Potato, Plantain and Lentil Caribbean CurryPlantain and Tomato Salad, and Dole’s Sweet and Spicy Plantain Soup, among others.

For more Dole recipes featuring plantains, search “plantain” on the Dole website.

Featured Photos

Featured Photo

Featured Video

Share via
Copy link
Powered by Social Snap