Why Do Plantains Turn Red Inside Heres What We Found Out

Plantains are a type of banana that has been cultivated for thousands of years. They are native to tropical climates and are often used as a staple food in Africa, Asia, and Latin America. They are popular fruits.

They are also known as “poor man’s bananas” because they are inexpensive and nutritious. Plantains are high in fiber, potassium, vitamin C, and iron. They contain less sugar than other types of bananas and are lower in calories. Plantain is one of the most common fruits grown around the world. It can be found growing wild throughout Central and South America, but it was first domesticated by African farmers over 5,000 years ago. The fruit became popular among European settlers during colonial times due to its affordability and nutritional value.

Today, there are many different varieties of plantains available at grocery stores all across North America. Some people like them raw while others prefer cooking them with butter or oil. Have you ever seen a crimson hue in the center of plantain when eating it?

Have you ever wondered why this happens and what causes the red color? Are you wondering as to why this is so? If that’s the case, come to a halt right now since we’re here to assist you. We will go over all you need to know about why plantains become red in this post. But first and foremost, let us understand why the plantains turn red and what causes this change in color.

What causes plantains to become red?

The reason behind the reddish tint on plantains is actually quite simple: oxidation. Oxidation occurs naturally whenever oxygen comes into contact with an organic compound.

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This process usually takes place inside our bodies without any problems. However, if too much oxygen gets involved, then things start going haywire. In fact, oxidation plays a major role in how foods age. When exposed to air, some compounds undergo chemical changes which cause their colors to fade away. This is exactly what happens to plantains once they get ripe. As soon as these fruits begin turning brown, they have already started oxidizing.

The same thing applies to plantains after they’ve been cut open. Once sliced up, the flesh starts losing moisture and turns dark green. Then, it begins to dry out further until it becomes completely black. At this point, the plantain no longer contains enough water to prevent itself from drying out even more.

A fungus called Nigrospora causes plantains to become red on the inside. In the tropical climates where bananas are cultivated, it can infect the plantain.

The redness of the plantain’s interior side can be caused by a variety of illnesses. Many people believe that the darkening of plantains to red is due to the presence of blood in the plantains. That isn’t correct. Additionally, illnesses like Moko and Mokillo can produce similar coloring. It’s advisable to avoid eating bananas that are red on the interior. Plantains that are crimson on the inside are not to be confused with red bananas. These are different types of food with natural red color.

What happens if you eat red plantains on the inside?

Plantains are now infected with a variety of illnesses. These illnesses cause the plantains to become red on the inside. Many people believe there is blood within the plantain because of its crimson hue, however, this is not the case. That is a plantain illness, not blood.

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If you see any of these colors on the inside of the banana, you should avoid eating it. Although there’s no danger in eating that plantain, the fact that it’s not healthy plantain may irritate your stomach. However, the sickness that causes the plantain to turn red is a fungus, which is why you should avoid eating it because we don’t know how or when any fungus might damage your health.

How do I remove the redness from my plantains?

There are several ways to make sure that your plantains remain white on the inside. The most common way is to use lemon juice. You simply dip the fruit in lemon juice for at least five minutes before consuming them. Another method involves using saltwater.

Simply soak the plantain in salty water overnight. Afterward, rinse off the excess liquid and consume the plantain. You could also try soaking the plantain in vinegar. Vinegar will help neutralize the acidity level of the plantain so that it won’t spoil quickly. If you want to keep the plantain fresh for an extended period of time, you’ll need to store it properly. Store the plantain in a cool area and cover it with plastic wrap. Make sure that the plantain doesn’t touch anything else while stored.

Red bananas are not plantains

You might be asking what the issue is with red bananas and if they’re the same as red-skinned plantains. Let’s have a peek, shall we?

Plantains belong to the Musa paradisiaca genus, whereas red bananas belong to the Musa acuminata genus. Don’t worry if you don’t understand what that means. Bananas (sweet bananas) are a hybrid of many banana varieties, notably the paradisiacal and acuminata. The surface of red bananas is just reddish-purple, and the inside is cream with faint pink tints. There are no red spots or lines, rather a pinkish tint on rare occasions. They’re sweet and creamy, and they’re popular across Central and South America, as well as Asia.

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Although many people think that all bananas have reddish-colored skin, only some varieties actually contain red pigments. This means that you shouldn’t confuse a red banana with plantain. A red banana has a yellow exterior and does not contain any internal red pigment.

Bananas come in two main forms: sweet and sour. Sweet bananas include those found in supermarkets such as the Cavendish type. Sour bananas are usually grown in Africa and Asia. They’re often used in cooking dishes.


The truth about plantains is that they can be eaten safely. It’s true that they sometimes carry diseases like Fusarium wilt, but they aren’t dangerous unless consumed raw. In addition, they’re delicious! So enjoy your next meal by choosing one of our favorite recipes below.

I hope this post helped you with your food curiosities.

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