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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Place the plantain rounds in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until the plantains are completely tender and easily pierced through with a fork, about 15–18 minutes. Drain and set aside.
While the plantains cook, heat the coconut oil in a large skillet over medium heat until shimmering. Add the diced apple and cook, stirring occasionally, until softened and lightly golden at the edges, about 5–6 minutes.
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