| How to Peel a Plantain Sep 6th 2012, 20:00 Plantains are known also as "cooking bananas". Coarser in texture and more savory in flavor than bananas, they're in need of cooking before you use them, usually for the first or main course meals. Peeling raw green plantains is very easy if you know how––read this article to find out just what to do. These steps are not necessary for peeling ripe plantains, as their skin comes off easily like a banana. If the plantains are green, it will be difficult to remove the skin, but there is a trick to doing so very easily––boil them for a few minutes first. - Find a knife and a comfortable place to sit. Have a trash can or bag nearby.
- Boil the water. Fill a large pot with enough water to cover the plantains you want to peel.
- Cut the ends off the plantains. Cut just enough off the end to show the yellow flesh.
- Boil the plantains. Place the plantains in the boiling water for no more than three to five minutes. The skin will turn black and soft.
- Cool the plantains. Drain the hot water and replace with cold water from the faucet to cool them just enough so they can be handled.
- Make the cut to remove the skin off the plantains. Holding a plantain length firmly in one hand (keep your fingers well away from the area you're about to cut), slit the plantain skin along the natural ridge on the peel. Do not cut into the flesh; just enough to get through the skin will do.
- Peel the plantains. Carefully remove the peel like a banana. Ease the peel away from the plantain flesh with your fingers and thumb while still holding the piece with the other hand. Keep pulling at the skin from the slit until the peel comes off completely. Note that at this point the flesh is not ready to eat because it is still raw.
- Once free of the peel, and if your recipe calls for it, slice the flesh either horizontally or into lengths. The flesh can then be boiled, fried or roasted according to your favorite recipe.
- Choose plantains according to the recipe you will be preparing. Ripe plantains are sweet and easiest to peel, but are inappropriate for some recipes. Unripe plantains are green and hard, and are perfect for recipes such as Mofongo (fried and mashed green plantains) or Tostones (double-fried thick plantain chips). A ripe plantain will be softer and yellow, and a very ripe one will be very soft and mottled with black on the yellow peel. The darker the peel and softer the plantain, the sweeter the flesh.[1]
- Maduro plantains are a high quality plantain for eating.[1]
- Plantain flesh that is roasted or fried can be served simply with salt––it'll taste terrific on its own.
- Caramelized plantain is popular in South America. After peeling, slice the flesh diagonally into small ovals about 1cm (1/2") thick. Pour suitable oil into a frying pan and heat the oil over high heat. Add the plantain slices, several at a time, and cook for 1 to 1 1/2 minutes each side or until golden with slightly blackened edges. Drain on kitchen paper towel on a plate. Sprinkle with salt and pepper to serve.[1]
- For plantain chips (crisps), use a mandolin or potato peeler to make slices following the second method of peeling. Keep the slices as thin as possible.
- Plantain slices make an ideal addition to fresh corn soup.
Edit Warnings - Use appropriate care when handling a knife.
- Never eat raw plantains. Bananas can be eaten raw, but plantains must be cooked or they will give you a serious stomachache.
Edit Things You'll Need - Sharp knife
- Flat, clean work surface
- Saucepan if boiling, frying pan if frying, etc.
- Recipe for using plantains (this will determine how to slice or prepare the plantain after peeling it and may affect the way that you choose to peel it)
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