Not so with plantains, their starchy counterpart: When they go all dark, it’s a sign that they’ve achieved peak ripeness, exactly what you’re looking for when you want to make a batch of ...

One starch, though, is sturdy enough to withstand a little overcooking and can be prepared at any stage of ripeness: the gloriously versatile plantain. Maximizing plantains’ qualities requires ...

But plantains, which are related to bananas but much more versatile, are an exception: They’re tasty from when they’re picked (rock-hard and green as grass) until they reach peak ripeness ...

Plantains are a chameleon, able to fit snugly into recipes that are savory, sweet and everywhere in between. Grown in tropical and subtropical climates, they are a staple ingredient in the ...

Green plantains are unripe yet entirely usable, yellow plantains are ripe, and black plantains are overripe but still usable in some recipes. HOW TO STORE: Store unripe plantains at room ...

Cooking methods include frying, baking, and boiling. People can also eat plantains at different stages of ripeness, from when the fruit is green through to when it is yellow and black. Drying and ...

The first is that while plantains are edible at every stage of ripeness from green to yellow to black, the darker they are, the sweeter, riper and softer. And when it comes to fried plantains ...

Plantains are cooked green, semi-ripe or fully-ripe. Treat them like a starchy vegetable and use in savoury or sweet dishes. Before cooking, peel by top and tailing the fruit, then cut along the ...

Plantains are a starchy tropical fruit that look like bananas but are bigger. They're green when unripe but turn yellow, then dark, as they ripen. They're a mainstay in African, Caribbean ...