plátano

Plátano is the common name in Spanish‑speaking countries for two closely related fruits of the genus Musa: the sweet banana (Musa × paradisiaca) and the starchy plantain (Musa × paradisiaca ‘Plantain’). Both arise from herbaceous, perennial plants that develop a false “trunk” formed by tightly packed leaf bases. The fruit grows in hanging clusters called hands, each hand containing up to twenty berries. Bananas are typically harvested while still green and ripen to a creamy yellow, while plantains are usually cooked before they reach full ripeness.

Botanically, plátanos belong to the Musaceae family and originated in Southeast Asia. They were introduced to the Americas by Portuguese and Dutch traders in the 15th and 16th centuries and quickly became staples throughout tropical regions of Africa, the Caribbean, and Latin America. In many cultures the plantain is a fundamental carbohydrate source, prepared by frying, boiling, baking or roasting, whereas the banana is mainly consumed raw as a fresh fruit, in desserts, or as an ingredient in beverages.

Nutritionally, plátanos provide carbohydrates, dietary fiber, potassium, vitamin C, and vitamin B6. Their high potassium content makes them valuable for regulating blood pressure and fluid balance. Production is led by countries such as India, the Philippines, Brazil and Ecuador, with major export markets in Europe and North America.