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Plantains are starchy cooking bananas used as a vegetable in many cuisines. Unlike sweet bananas, they must be cooked before eating. They're rich in vitamin A, potassium, and complex carbohydrates.
Unlike bananas, plantains are too starchy to eat raw and must be cooked. Green plantains are very starchy and used for savory dishes. Ripe (black) plantains are sweeter and often fried as a dessert.
Green plantains are unripe and starchy (best for tostones). Yellow plantains are semi-ripe. Black plantains are fully ripe, sweet, and soft (best for maduros). Ripening takes 1-2 weeks at room temperature.
Store unripe (green) plantains at room temperature until they reach desired ripeness. Ripe plantains (yellow with black spots) can be refrigerated for 1-2 days. Peel and freeze for longer storage.
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