Hard Green Bananas
(Cooking Bananas)

Green bananas are a staple in Caribbean and Hispanic cooking, as well as in India and parts of Africa. Unlike yellow bananas, their flesh is firm and starchy.  They can be boiled, mashed, or made into fries just as you would cook a potato.

Green bananas are not as sweet as yellow bananas.  They have a thick skin and yellow fruit.  Low in sodium, they are a good source of potassium and dietary fiber.

Marketed under the Tropical Breeze® label, Freshway sources our hard green bananas from Central and South America.  They are sold in varying presentations, including our popular cluster-bag.

Plantains

Plantains are larger and less sweet than yellow bananas. They keep their shape when cooked and can be fried, boiled, mashed, and used in soups. This starchy vegetable is a good source of Vitamins A and C.

Plantains have a thick skin and yellow or pinkish fruit. They are available year-round, and can be used at any stage of ripeness.

Marketed under the Tropical Breeze® label, Freshway sources our plantains from Central and South America. Caribbean and Hispanic markets have high-demand for our cluster-bag presentation.