Plantains are delicious, starchy fruits very similar to bananas. They are used to create both sweet and savory dishes. When ripe, the peel turns black or brown and can be removed in strips just like a banana. When the fruit is still unripe, it is necessary to use a knife or steam to remove the peel.
Steps
Method 1 of 3: Peel an Unripe Plantain
Step 1. Trim the ends
Put the fruit on the cutting board and with a sharp knife remove the tips of the plantain.
Step 2. Slice the peel along the edge
If you look closely at the fruit you will notice that the peel is formed by small "ridges" that run along its entire length. Use the knife to cut the peel in these places; try not to make too deep an incision or you will also cut the edible part of the plane tree. Cut only the superficial part.
Step 3. Remove the peel strips with your fingers and knife
Work lengthwise and remove all the strips with the help of the knife to loosen them. Try to peel them without breaking them and proceed until you have peeled all the fruit.
Step 4. Eliminate the debris
Unripe plantains are difficult to peel and some fragments can stick to the pulp. In this case, use the knife to detach and eliminate them. The plantain is now ready to use.
Method 2 of 3: Using Steam
Step 1. Trim the ends
Put the fruit on the cutting board and with a sharp knife remove the tips of the plantain.
Step 2. Slice the peel along the edge
If you look closely at the fruit you will notice that the peel is formed by small "ridges" that run along its entire length. Don't go too deep or you'll cut the pulp. Just open the peel.
If the recipe you are following involves the use of pieces of plantain, then you can cut it into bite-sized pieces instead of cutting only the peel
Step 3. Steam the fruit
Place it in a steamer or pot with about 1.5cm of water. Close the lid and steam for about 8-10 minutes. Remove the plantains from the pot with the kitchen tongs. It should be quite soft to the touch.
If you wish, you can also boil it instead of using steam. Fill the pot with enough water to completely cover the fruit. Bring the water to a full boil and add the plantain. Boil it for 15 minutes or until the peel begins to peel off
Step 4. Peel the plantain
When it has cooled down a bit, you can remove the peel. Proceed with your hands and remove the peel strip by strip. Alternatively, help yourself with a knife.
Method 3 of 3: Peel a Ripe Plantain
Step 1. Grab the fruit by the stem
Hold it as if it were a banana, with one hand at the base while the other holds the stem. If the plantain is brown and ripe, you shouldn't have a hard time removing the outside.
Step 2. Pull the stem towards the tip
The peel should start peeling off in long strips. Remove each strip with your fingers.
Step 3. Remove the rest of the peel
Once the first strip is removed, the rest should come off without difficulty. When all the peel has been removed, discard it. Now you can use the plantain.
Step 4. Finished
Advice
- Roasted or fried plantain pulp can be served with simple salt, the taste is terrible natural.
- Caramelized plantains are very popular in South America. After peeling it, slice the fruit diagonally to make oval discs about 1 cm thick. Put some oil in a pan and heat it over high heat. Add several slices of plantain at a time and cook them for 60-90 seconds on each side until they become golden with a little dark edges. Drain them and place them on absorbent paper to remove excess grease. Sprinkle them with salt and pepper before serving.
- If you love plantain chips, slice the fruit with a mandolin or a potato peeler following the second method of peeling it. Try to slice it as finely as possible.
- Slices of plantain are great in fresh corn soup.
- Choose the plantains based on the recipe you intend to prepare. Ripe, sweet ones are easier to peel, but aren't suitable for some dishes. Unripe ones have some peel removal difficulties but are perfect for mofongo (fried plantain puree) or tostones (fried plantain chips). A mature plane tree is yellow and soft, when very ripe it is very soft and has dark spots on the yellow skin. The darker the skin and the softer the plantain, the sweeter the pulp will be.
- The Maduro variety plantains are the highest quality plantains for food use.
Warnings
- Never eat raw plantains. Bananas can be eaten raw but plantains must be cooked if you don't want to experience a severe stomach ache.
- Be careful when using the knife.
