Exotics

Flavour packed plantains are often called the “potato of the tropics”. Thicker, firmer and starchier than regular bananas, plantains are cultivated on small farms, which are usually family endeavours, thus vital to the economic and social infrastructure. 

The Fyffes plantains are sourced from Colombia and Ecuador. Growing and harvesting is very similar to their cousin, the banana.

The plantain is an extremely versatile fruit that can be prepared differently at every stage of ripeness. Although it’s a fruit, the plantain has to be cooked, much like a vegetable, and can taste sweet or starchy. Very versatile, they are eaten at every stage of ripeness:

• Green plantains should be very firm and free of any crack when selected at retail. Their low sugar content and the starchy flavour make them great for frying, boiling, or baking into chips or tostones.
• Yellow plantains should not be too firm and should have an orange-pink pulp. As they are sweeter they are often mashed, grilled, or baked into a sweet addition to savoury dishes.
• Black plantains are not bad! Quite the opposite: their starch has turned into sugar and they are actually at their sweetest. Pick ones that are soft or very soft, but not mushy, to use in desserts or sweet side dishes. They can be heavily spotted or even completely black!

Whether green, yellow or black, plantains are a tasty alternative to potatoes, rice and pasta. They should be always stored at room temperature.

Health & Nutrition

• Plantains are low in sugar, rich in starch and free of gluten. 
• Almost ten percent of the vitamin A and vitamin C required daily can be found in just 100 grams of plantains. 
• They contain a significant amount of all the B vitamins. They are especially high in vitamin B6, which plays an important role in fatty acid and hormone metabolism as well as  in the nervous system. 
• Their starch content is very nutritious without being difficult to digest. 
• They are also good for the nervous system thanks to a good mix of minerals. Particularly high in magnesium, they can alleviate stress symptoms such as nervousness and sleep disorders.

Fyffes Hass avocados are sourced from specially selected farmers in Colombia, Peru and Mexico. They are small with an oval shape and dark green skin. Its pale green flesh has a wonderfully creamy, velvety texture and mild flavour. Ideal for making guacamole or adding to salads, sandwiches or even to smoothies. They’re ready to eat when slightly soft to the touch and the skin is darker in colour. They can be kept  refrigerated for up to five days. 

Health & Nutrition

• Rich in healthy fats, not only maintain your skin soft, they also can help lower cholesterol and prevent heart disease. 
• They also have the highest fibre content of any fruit and are rich in Vitamins B, E, and K.

Fyffes Cassavas are mainly sourced from specially selected farmers from Costa Rica.  Cassava also often called Yucca or Tapioca, is a very starchy root vegetable. Like the potato, it is a tuber crop. Cassava roots have a similar shape to sweet potatoes and the meaty flesh has a mild, sweet, somewhat nutty taste. Usually baked or boiled, the Cassava can be used to prepare bread, mashed cassava, French fries, chips and tapioca pudding

A whole Cassava can be kept in a cool, dark and dry place for up to one week or in a refrigerator for up to 2-3 weeks. 

Health & Nutrition

• Cassavas are gluten free and the third largest source of carbohydrates in the world. 
• They contain a vitamin that prevents blood clotting and helps bone formation, potassium and vitamin C. They provide a high level of vitamins B3 and B5, which are important for energy and blood metabolism as well as for the human nervous system. 
• The fat-soluble vitamin E functions as a radical scavenger and thus plays an important role in human health.

The baby banana is not only a small banana, but a different variety (called “Pisang Mas”) with a unique taste and creamy texture. Intensely sweet babies: They may be small, but they pack a lot of natural sweetness under their thin, bright peel. Some people even say they taste of cookie dough! 

Baby bananas can be stored best at room temperature. Once they are soft to the touch and their peel has started to reveal brown spots, they’re at their sweetest and are ready to enjoy. Since a baby banana is only a third of a regular banana in size, they’re a perfect healthy snack for kids! Baby bananas can be eaten alone or used in smoothies, baby food, cakes, and other desserts that need a little extra natural sweetness.

A red banana has a creamy coloured flesh which is packed with extra vitamin C and beta-carotene. When ripe, fresh red bananas have a flesh that is cream to light pink in colour. They are softer and sweeter than a conventional yellow banana (“Cavendish variety”) with a slight hint of raspberry flavour.

If they’re red, let them ripen at room temperature until they are soft to the touch – a bit softer than most of us would eat a standard yellow banana – and have a maroon or purple/brown skin. Then simply enjoy their creamy sweetness! They are great as a snack, with ice-cream as a dessert, and even in savoury dishes!

A Manzano banana (“Apple Banana”) has a delicious, sweet taste with a hint of apple flavour. Enjoy them is when their skin has black spots – eat them as a snack or cooked in desserts.