Q&A for How to Ripen Plantains

Yes, you may fry them.

In order to eat a plantain, you must place it in boiling water to soften. Plantains are not like bananas; they do not just ripen.

Yes, and cutting it will speed up the process, so be ready to use it within a couple days.

That is because they were picked too soon or got too cool at some point during shipping. Try to find some from a different source. Good plantains can be hard to find.

Yes. Place them in a single layer, add an apple or banana to release ethylene gas, close the box loosely for airflow, and check daily. They should ripen in 2 to 5 days, depending on how green they are.

Yes, you can boil plantains first to soften them and then fry them. First, cook the peeled plantains until just tender, but not mushy. Drain and let them cool slightly. Then, slice and fry them in hot oil until golden and crispy. You can sprinkle them with salt or a touch of cinnamon for extra flavor. This method gives you soft, caramelized centers with crispy edges.

No, plantains are generally larger than bananas, and they grow on plantain trees, which are closely related to banana trees. Both belong to the Musa genus, but plantain trees produce sturdier, starchier fruit. While they look similar, plantains are usually longer, thicker-skinned, and less sweet than bananas.

Plantain ripeness can vary by region and storage conditions. In colder climates like Germany, plantains may be green with black spots but still ripe if they are soft and sweet. Yellow plantains are usually firmer and slightly starchy, good for frying or boiling. Fully black plantains are the sweetest and softest, ideal for baking or desserts. Trust the feel and softness more than the color.