Plantain mousse with milk chocolate couverture and cinnamon

Bake plantains in their skins for 20 min. Mix cream with spices, salt and vanilla sugar and bring to the boil. Add grated couverture, finely purée with the hot plantain flesh, press through a sieve and chill for 8 hours. For a fluffier mousse, whip in the cream.

Let Dole fulfil your heart’s desire

Each one of us probably has something that we literally want “with our whole heart”, perhaps something that we have wanted all our lives or something quite spontaneous arising from a specific occasion. Take a look at our competition and tell us which heartfelt wish you would like to come true. The top three winning entries will each receive a prize of EUR 4,000 to make their wish come true.

Apple and Pineapple Jam

Peel and finely chop apples and weigh out 500 g. Peel pineapple, remove stalk, chop finely and weigh out 500 g.

Caribbean plantain lasagne with tomato sauce

To make the béchamel sauce, melt the butter, add the flour and whisk over a low heat for 2 to 3 minutes. Add salt and pepper. Put the olive oil in a frying pan, brown the mince and season with salt and pepper.

Pineapple and Bilberry Jam

Peel pineapple, remove stalk, chop finely and weigh out 300 g. Sort and wash bilberries and weigh out 700 g. In a saucepan, mix the fruit and citric acid well with Extra gelling sugar.

“Free Style” Plantain Crunchies

Bread the plaintains using one or all of the various coatings in egg and then flour and deep-fry. Brown plantains are especially good with an egg coating, green and green-yellow ones with all other coatings. Green plantains can be deep-fried without any coating, but should be lightly salted afterwards.

Pineapple and Peach Chutney

In a saucepan, mix all ingredients well with Extra gelling sugar. Bring to the boil on high heat while stirring and boil for 5 minutes, stirring occasionally. Immediately pour chutney into prepared jars up to the rim. Seal jars with Twist-off® lids, turn upside down and allow to stand on lids for about 5 minutes.

Plantain purée with caramel

Place tin of condensed milk in a pan and cover with water. Bring to the boil and simmer for 2 hours to caramelise the milk. Important: Keep topping up water to keep can covered at all times.

Hi, I’m Nick: Dole researcher with lots of energy

Do you ever wonder who is responsible for the latest Dole research findings on fruit and vegetables? The Dole Nutrition Institute plays a very important role in this regard. My name is Dr Nicholas Gillitt – Nick for short. I would like to tell you more about my exciting work for Dole!