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How to Store and Peel Plantains

Storage and Preparation:

 

Green, yellow, and black spotted plantains should be stored at room temperature. Once the plantains are fully ripe and turn completely black, they should be placed in the vegetable drawer of the refrigerator. They will keep a day or two longer, but should be cooked as soon as possible.


Green plantains will ripen at room temperature at home. Simply place them in a cool dry spot. Depending on the original age of the plantains, it could take up to two weeks for them to turn from green to almost completely black. The blacker the skin, the sweeter the flesh.


All plantains, even fully ripe ones, should be cooked before eating. For most recipes they will need to be peeled, but not until they are ready to cook. Fully ripe plantains peel almost as east as their banana cousins, but green and slightly yellow plantains can be somewhat difficult. The skins seem to stick to the flesh.


To peel green plantains, cut a small slice off each end. Cut the plantain in half across. Use the point of a very sharp knife to make four cuts through the skin lengthwise down the whole length of the vegetable. Take the point of the knife and pry up one corner of one of the strips of peel. Pull off the strip. It may be easier to pull the strip sideways rather than down the length of the plantain. Repeat with the other strips of peel. If you want to use the peeled plantains whole, simply cut off the ends and make the four cuts down the whole length of the vegetable. It may be a little difficult at first, but preserve and it will become easier. The peeled plantains are ready to be sliced.
 

More about Cooking Plantains Recipes


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