Guest guest Posted December 18, 2005 Report Share Posted December 18, 2005 When the plantain is almost completely black it's ready to use. I scrub the skin really well and cut in 1 1/2 inch rounds, leaving the skin on just toss the reounds into your favorite spicy soup. After the soup is cooked ladle into bowls and place a plantain round in each bowl. You just peel the skin off with the spoon as you eat. Delicious contrast with the spice of the soup. I fry them when they are full of black speckles. They won't turn sweet or mushy like a regular banana. They are not spoiled when you see them in the market like this. Hope this info helped some. I'll dig some recipes out soon. Donna Maidawg <maidawg wrote: Dove said, " The plantains that I see in my local market look like overripe bananas......kind of black splotchy things that look kind of rotten. Is this how they are supposed to look? " I see them with green skins and not knowing what ripe really means for a plantain, I just keep them for a few days before using them. I'm just learning about the tropical fruits and veggies available down here in south Florida, but I suspect a black plantain is overripe. Does anyone else know? from Maida Citizens for Pets in Condos, http://www.petsincondos.org South Florida Vegetarian Events, http://www.soflavegevents.net Quote Link to comment Share on other sites More sharing options...
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