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Goya Platanos Maduros Ripe Plantains - 11 Oz - Image 1
Goya Platanos Maduros Ripe Plantains - 11 Oz - Image 1
Goya Platanos Maduros Ripe Plantains - 11 Oz - Image 2
Goya Platanos Maduros Ripe Plantains - 11 Oz - Image 3
Goya Platanos Maduros Ripe Plantains - 11 Oz - Image 4
Goya Platanos Maduros Ripe Plantains - 11 Oz
Goya Platanos Maduros Ripe Plantains - 11 Oz
11 Ounce
1
Your Price $3.29price per ounce $4.79

No Added SugarsVegetarianNo High Fructose Corn SyrupSodium-conscious Learn more about dietary restrictions

Fried sweet plantains. Naturally sweet plantain slices delicately fried to perfection. Gluten free. Low fat. No salt added. No added sugar (Not a low calorie food). This Caribbean staple is the ideal companion to any main dish. Or use as an ingredient in delicious Hispanic specialties. Created by La Cocina Goya. www.goya.com. Try Our Other Delicious Sides: Tostones; Baked Sweet Plantains. Product of Honduras.


Ripe Plantains, Vegetable Oil (May Contain Soybean Oil and/or Palm Oil).

Directions

Cooking Instructions: Stove Top: Empty plantain slices into greased frying pan & fry for 3 minutes at medium heat turning once. Conventional Oven: Pre-heat oven to 350 degrees F. Remove plastic cover. Bake for 7 to 10 minutes or until slices look golden. Microwave: Remove plastic cover and microwave at high setting for 3 to 3-1/2 minutes or until slices are hot. Microwave ovens vary. Times given are approximate. Air Fryer: Place a single layer of maduros in the air fryer. Set temperature to 400 degrees F and set time for 8 minutes. Shake basket a couple of times during cooking. Remove and serve. For Food Safety & Best Quality: Heat from a frozen state. Heat thoroughly before eating. Use caution; product will be hot. Keep frozen.

About the Producer

Goya Foods, Inc.

Your Price $3.29 eachprice per ounce $4.79
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Allergen Notice: Products in our stores may contain, or may have been exposed to, one or more of the following allergens: peanuts, tree nuts, sesame, milk, eggs, wheat, soy, fish and crustacean shellfish. 

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