Plantain
Plantains are bigger than bananas, harder to peel (especially when green), and can not be eaten raw. They must be cooked for consumption. So, why are they so popular in Caribbean cuisine? Plantains are very versatile. They are always ready for cooking no matter what stage of ripeness - green, yellow or black, and plantains are used in different dishes from appetizers to desserts.
Stages of Ripeness
A plantain is a fruit, but considered a vegetable. When green, they are bland and starchy, much like a yucca root or potato. Medium ripe plantains are yellow or yellow dappled with black, and they are slightly sweet. When the skins have turned almost black, the plantains are fully ripe, aromatic and sweet.
How to Peel a Plantain
Peeling a plantain can be tricky. Ripe plantains peel easily, like a banana. Green plantains are very difficult to peel. Here’s how to peel a plantain:
Slice off the ends
Use a sharp knife to slit the skin from tip to tip.
Peel under cold running water to keep your hands from becoming stained.
Peel the skin sideways in one piece.
Place the peeled fruit in salted water to keep it from discoloring before cooking.