How to Pick the Perfect Plantain
by Michelle Beadle Holder, PhD
When people ask me, "How do you pick the best plantain?" I immediately know they’re after the sweetest, most delicious plantain. You know the kind you get at a Caribbean or Latin American restaurant, where it's perfectly fried, caramelized, and tender. If you've ever bought a plantain from the supermarket, only to fry it and find it lacking in flavor or sweetness, you're not alone. Picking the right plantain can be tricky, but with these tips, you can increase your chances of getting the perfect one every time.
1. Size Matters
The first thing I look for when selecting a plantain is its size. Forget about the small, skinny ones you might see at the store. A good plantain should be big and chunky, about twice the size of a regular banana. This larger size is a sign that it’s a mature, fully developed plantain that will have a better texture and sweetness when cooked. The shape should be distinctively different from a banana, with a more substantial and fuller body.
2. Color is Key
Next, take a look at the color of the plantain's skin. You want it to be yellow with some dark brown or black spots. A plantain with more black spots is typically sweeter and riper. In fact, the blacker the skin, the more developed the sugars inside will be, which makes for a sweeter taste when cooked. Don't shy away from those darker spots. They indicate that the plantain has reached its peak ripeness, making it perfect for dishes where you want that extra sweetness.
3. Texture and Feel Matter
Now, you're in the store, but you can't exactly taste the plantain before buying it (and honestly, you wouldn’t want to, since unripe plantains are starchy and hard to eat). So how do you judge it? Feel is your next clue. Gently squeeze the plantain. It should give a little under pressure but not be too soft. If it feels rock-hard, it’s under-ripe and will be starchy and bland. If it's too soft or mushy, it's likely overripe, which can result in a very mushy texture when cooked.
4. Ripening at Home
Sometimes, you'll find plantains in the store that are still green or not quite ripe enough for your needs. This isn’t a problem. You can ripen them at home. I often pick up plantains that are a bit on the greener side and let them ripen at home. To speed up the ripening process, put them in a paper bag with an apple. The apple releases ethylene gas, which will help the plantains ripen more quickly.
5. Where to Buy
While you can find plantains at most supermarkets, I’ve had the best luck at specialty stores like Asian markets, West Indian, or Caribbean supermarkets. They tend to have a better selection of plantains, often with a more consistent stock of ripe ones. If you’re lucky enough to have a Costco nearby that carries them, they often sell plantains in bulk, which is great for prepping and freezing them for later use.
With these simple tips, you’ll be able to pick the perfect, sweet plantains every time. The next time you’re preparing fried plantains, baked dishes, or even adding them to your favorite Caribbean or Latin American meal, you’ll know exactly how to choose the best one.
Join me for a Virtual Cooking Class:
Ready to take your cooking skills to the next level? Join my cooking class, where we’ll dive deeper into how to pick, prepare, and cook plantains. On the Menu is a one-pot Plantain, Chickpea, and Spinach Stew. This is one of the sample dishes for my Caribbean version of the Mediterranean Diet.
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