I wanted to finish up the two new awesome fruits that are favorites of mine now.. So I started with an idea for the plantains..
But let me start with how easy it is to peel a plantain, doing it the right way vs the way I tried with the grill mishap.. Snip off the ends and cut thru the peel lengthwise, avoiding digging into the fruit inside.. then slip your thumb between the slit near one end, keep going and the peel will separate from the fruit in one piece..
Cut about 1/2 inch slices on the diagonal..
Put 1 tsp of organic EVOO in the baking pan and add each piece in the oil on both sides, until all have a light coating.. Add more oil sparingly if you need to..
Pour a little balsamic vinegar in a bowl or in your palm, I did, and dot each piece of plantain..
Put in a preheated oven at 400 degrees for 15 mins..
Take pan from oven and flip n squish each piece.. Put pan back in oven for 15 minutes or until plantains are golden brown..
While the plantains were baking, I remembered seeing a lot of tostones recipes having a dip with them.. Then the dragon fruit came to mind.. So I looked up to see if there was a dragon fruit dip and there’s some but not suitable for what I wanted.. I did come away from that with knowledge that pineapple and mangos go well with dragon fruit.. Which is also known as pitaya, but dragon fruit sounds better to me 😄
I flipped the plantains and started on a dip experiment 🤓
1/2 cup cottage cheese
1 single serve pineapple (drink or drain juice)
1 dragon fruit cut in half lengthwise with the fruit scooped out and chopped.. Keep the skins looking pretty and trim the leaves on each til each skin sits level like a bowl..
Mix pineapple, dragon fruit and cottage cheese together.. Fill up the dragon fruit shells with the fruity dip, serve plantains and dip on a plate and a spoon and enjoy with someone special..
This is loaded with sugar mostly from the pineapple and plantains.. Curiously, the dragon fruit doesn’t add sugar.. Despite the high sugar content of this dessert, when I calculated the recipe on a recipe calculator, the rating result came back as an A- because of the high vitamins and minerals of, C and A, iron, potassium..low fat, low sodium and high in fiber !
The balsamic vinegar was wonderful on the plantains too 😊