Give my Mexican father a plantain, and in return, you’ll probably get a pastelón, tostones, or a sweet caramelized treat called maduros—all Puerto Rican dishes that proudly remind him of his New York City upbringing. So after trying Trader Joe’s Sweet Ripe Plantains, I’m not sure how to break the news to him: they taste like homemade.
My father prefers to walk to the Latin market around the corner to pick out his own plantains—even if that means coming home with a green bunch and then waiting a week for them to ripen to a yellowish-black hue before he can fry them to golden brown and caramelized glory.
Why I Love Trader Joe’s Sweet Ripe Plantains
As for me, I’ll gladly take a shortcut if the results are just as good. And Trader Joe’s frozen plantains most definitely are. Having tasted many versions—including my father’s Puerto Rican maduros, Columbian tajadas, and even West African dodos—I feel qualified to make this claim. Not only are they made in Central America from perfectly ripened, super sweet plantains, but they’re also sliced diagonally like the ones my dad makes—two arguments I can use to defend myself in the event that my father (or anyone else) calls me a traitor.
Simply Recipes / Trader Joes
Trader Joe’s Sweet Ripe Plantains
- Price: $2.49 for a 16-ounce bag
- Why I Love Them: These fried plantains taste just as good as homemade but with way less work. There’s no frying required, and you can heat them up in a skillet or in an air fryer.
How I Prepare Trader Joe’s Plantains
Because I’m almost always on kitchen clean-up duty in my home, I don’t usually look forward to making anything that requires frying. Just imagining splattered oil all over my stove and backsplash is enough to make me loyal to the frozen find—they come already fried and ready to eat. That means that instead of filling a pan with an inch of oil to achieve the signature tender and caramelized finish, a splash of oil is all that’s required. They can even be heated in an air fryer—an option that’s faster, less messy, and just as good.
If you’ve never tried maduros and are wondering what to serve them with, I have a few ideas, beginning with my favorite: black beans and white rice—the savory-sweet mashup is truly delicious. They’re also great enjoyed as a snack (pro tip: sprinkle them with sea salt as soon as they come off the heat), topped with a scoop of vanilla ice cream, or served for breakfast alongside huevos Motuleños—a specialty from the Mexican state of Yucatán where the cuisine is highly influenced by neighboring Caribbean countries.
Other than telling my father I’ve found a swap that tastes as good as his, the only thing I’m worried about is that they keep selling out at my local Trader Joe’s. Don’t say I didn’t warn you.
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