Naturally Sweet Ripe Plantains Recipe
There is nothing like the taste of sweet ripe plantains pan-fried in rich and fragrant coconut oil. When ripe plantains drop into a bath of hot oil, they become sweet, slightly tangy, chewy, and develop an irresistible crust from the caramelized sugars. They need nothing more than a dusting of unrefined sea salt before serving.
This is real food at its best. These banana cousins are easy to store, prepare, and are surprisingly nutrient-dense. They’re high in fiber, vitamin C, beta-carotene (precursor to vitamin A), vitamin B6, and potassium and are a good source of folate (the natural form of folic acid). (1)
Green, or unripe, plantains have a higher starch content and are usually made into chips, mashed, boiled, or fried like potatoes, but this fruit is a special treat when the sugars are allowed to fully ripen. It’s positively decadent.
Pick up a few and indulge your adrenals.
- 2 fully ripe plantains (my rule of thumb is when at least 1/3 of the peel is black)
- 1/4 cup unrefined or expeller-pressed coconut oil, more if needed
- unrefined salt for dusting
- Cut the ends off of each plantain and run knife along the length, cutting through the front and back side of each peel.
- Pull peel back and unwrap each plantain.
- Cut plantain into 1/2 inch coins.
- Preheat pan or skillet on medium heat with 1-3 tablespoons of coconut oil, enough to cover bottom of pan.
- Gently flatten coins to about 1/8 inch. I'm hi-tech and use the bottom of a glass.
- Saute on each side until edges are golden brown. Turn heat down slightly if plantains are browning too quickly.
- Flip and cook until other side is golden.
- Note: Add enough coconut oil to re-coat bottom of pan and allow it to heat before beginning next batch.
- Sprinkle warm plantains with unrefined salt.
- Enjoy plain or add them to rice for a light yet satisfying meal.
Jennifer Nervo is a Nutritional Therapy Practitioner, Reiki Master Practitioner & teacher, and Aromatherapist. Her focus is on digestive, nervous, and immune system dysfunction and the fields of functional nutrition & psychoneuroimmunology. She works with all conditions and diseases including environmental and food allergies, autoimmune diseases, multiple chemical sensitivity, diabetes, eczema, anxiety, weight loss as a symptom of dis-ease, and gut-brain disorders like autism.
When she’s not herding her small troupe of monkeys or seeing clients, her free time is packed with researching and perfecting new wellness techniques (her not-so-secret passion). Jennifer is currently a group leader for the newest class of Nutritional Therapy Practitioners out of Ann Arbor, MI, studying for the national board exam in holistic nutrition, and running a combined distance and brick and mortar practice in metro Detroit. She’s also a homeschooling suburbanite, foodie, and mama to two littles and a schnoodle.