When we went to the Asian Store last weekend, I also got Plantain among other stuff. I like it just boiled when it’s not too ripe. If I am not too lazy, I would like to make banana fritters. I was hoping that the Plantains I bought are ripe already, but when I checked it this morning, it still isn’t to my dismay. Well, it is also my fault because I put the whole bunch in our laundry area. My bad!
Anyways, here’s how you should buy and store Plantain. I got this article from prevention.com. I really like this site because it gives me a lot of helpful ideas which I always share with you. Check it out!
- When the peel of a plantain is green to yellow, the flavor of the flesh is bland and its texture is starchy. As the peel changes to brown or black, the flesh has a sweeter flavor and more of a banana aroma, but still keeps its firm shape when cooked. The interior color of the fruit remains creamy, yellowish or lightly pink, regardless of the stage of ripeness.
- Ripen plantains in a loosely closed paper bag at room temperature. It takes six to eight days for a green plantain to fully ripen. Fully ripe black plantains should be firm like bananas, but not hard. Do not use plantains if they are squishy, moldy, hard, or cracked. Do not refrigerate them unless they are at just the stage of ripeness you want to use, because the chill will stop them from ripening further.
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