We all have challenges when it come to preserving ripe plantain. Its either we are forced to consume it all or throw it away.
The plantain is a tropical fruit and a mainstay of tropical and subtropical cuisines. Plantains are commonly eaten in Latin America and the Caribbean. They are also featured in the cookery of Malaysia, West Africa, the Pacific Islands, and India. Plantains look like bananas except that they are longer and thicker. A plantain is ripe when its skin is still green. The flesh of the plantain is firmer and starchier than a banana. The only time an uncooked plantain approaches the sweetness of a banana is when its skin has turned black, still the taste raw will probably be unpleasant.
When Are plantains ripe?
A ripe plantain is nearly entirely black, and while it still holds its shape, it is very soft. As it ripens, the skin thins and becomes easier to peel, and the fruit inside sweetens and darkens to a light peach color. The ones we have in the FarmHouz shop come unripe but gets ripe.
Plantains ripen slowly over the course of days. The length of the ripening process depends on two qualities: the color of the plantains when you purchase them and the color you want them to become.
How To Preserve Ripe Plantain.
- Peel the ripe plantain and slice to desires shapes. I love to dice my ripe plantain.
- Heat up some Soya Bean oil in a frying pan for 2 minutes.
- Place the sliced plantain into the heated soya bean oil.
- Fry until golden brown.
- Place on paper sheet to drain excess oil.
- Allow to cool completely.
- Place in transparent ziplock bags and store in the freezer for as long as you want.
Hope you will not throw away your ripe plantains when you are not ready to consume them.