The Pacific Plantain began flowering mid December last year and first harvested one of 25 Feb. This was a little too soon, but the next batch picked on 4 March was mature and ripened successfully. The fruit are large and plump, and the bunch is a good size - so far harvested around 30 and we are about half-way through it.
Lots of experiments have been conducted using the fruit.
* Green Plantain mash - boil plantains for 25 minutes, mash with garlic, butter, and plenty of milk. Result: Tasted just like mashed potato, but a little drier. Would be good for croquettes (that's another experiment we are yet to do). Chickens love it!
* Fried Green Plantains - slice into 2 cm pieces and fry. Result is OK, but not as good as tostones
* Tostones - slice into 2cm rounds, fry for 3 minutes, take out and squash, then fry again for 3 minutes
* Green Plantain Tortillas - Works well. Good for quesadillas.
Score the plantain skins.
Microwave the plantains to soften.
Pulse the plantains in a food processor until they turn into plantain dough.
Roll or press the dough into tortillas.
Cook the tortillas in a dry skillet.
* Green Plantain Chips (done in dessicator) - a bit chalky and not really appetising.
* Ripe Plantain Chips (done in dessicator) - doesn't really turn into chips, more like dried banana, but tastes fine
* Baked whole ripe plantains (yellow with black spots) - Bake at 180 degrees C for 30 minutes. Sweet and yum! (the winner so far)
We have two other banana plants fruiting. One is likely to be a Saba (a cooking bananas) and the other is probably Ducasse Not harvested yet. Watch this space!
