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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove zest from lemons with a microplane grater, then juice the lemons. Set aside. | 2. Remove zest from half an orange with a microplane grater. Set aside. | 3. Peel the bananas, remove both pointy ends, then slice into rounds. | 4. Put all ingredients (zests, juice, bananas and sugar into a heavy pan and cook over low heat, stirring gently but constantly for approximately 15 minutes. Remove from heat when the bananas reach the desired consistency. The bananas should still have their shape but be very soft. | 5. Put conserves into sterilized jars and let cool. Store in the refrigerator. | 6. NOTE: If using plantains: Cut ends off plantain, score around midpoint of plantain but don't cut into the flesh. Score from the cut end to the tip, again not cutting into flesh. With your fingers, pry off the peel. Slice. To get the "goo" off that plantains leave on your hands, rub your hands with a bit of vegetable oil and a teaspoon of salt until goo is gone, then wash with soap. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	2			2.5617	0.8233	0.0972	0.0265
orange	1/2			0.8812	0.2203	0.0176	0.0022
sugar	5	cups		4029.9	1007.98	0.0	0.0
banana	2			400.5	102.78	4.905	1.485

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.