Abstract: A plantain impregnated with fruit juice, particularly orange juice, having a unique taste and texture. Plantains are selected with ripeness such that the sugar content is derived from at least 70% conversion of the starch to sugar, peeling the plantains and then apply a high vacuum to the plantains. The plantains are then immersed in a solution of fruit juice. After holding the vacuum for a time, the plantains are held immersed in the fruit juice under superatmospheric pressure for a sufficient dwell time to substantially completely impregnate the plantains which are then removed and frozen. The plantains prior to impregnation are desirably preserved from fungus attack by ripening the plantains in a low humidity of about a maximum of 40% relative humidity and/or contacting the plantains with a fungicide, such as that containing chlorine.

Abstract: A plantain impregnated with fruit juice, particularly orange juice, having a unique taste and texture. Plantains are selected with ripeness such that the sugar content is derived from at least 70% conversion of the starch to sugar, peeling the plantains and then apply a high vacuum to the plantains. The plantains are then immersed in a solution of fruit juice. When the vacuum is released, the plantains are held immersed in the fruit juice for a sufficient dwell time. The impregnated fruit is then removed and it is frozen. The fruit prior to impregnation is desirably preserved from fungus attack by ripening the plantains in a low humidity of about a maximum of 40% relative humidity and/or contacting the plantains with a fungicide, such as that containing chlorine.