Plantains Ripe

Plantains Ripe

From Colombia

Plantains can be eaten at different stages of ripeness, their flavor and uses differ depending on how ripe they are. As the plantain ripens its high starch content changes to sugar and the peel changes to brown and eventual black. The interior color of the fruit remains creamy and white to yellow in color, but it now has a sweet flavor and banana aroma. Do not refrigerate them unless they are at just the stage of ripeness you want to use, because the chill will stop them from ripening further.

INGREDIENTS.

As the plantain ripens, it gets sweet  like a banana. When the plantain’s skin is dark yellow brown, the ends are black and it feels soft to the touch when you squeeze it, it is perfect for making other delightful treats – you can make fried sweet plantains to accompany any meal, feature them in a special omelet for breakfast or make them up and form them into delicious plantain balls for an appetizer.

SERVES 8:
• 4 large ripe plantains
• Vegetable oil for frying

PREPARATION.
• Peel the plantains and slice each diagonally into about a dozen ¾” wide slices.

• In a deep fryer or a large heavy skillet over medium-high heat, heat 2 to 3 inches of oil to 350° or until a plantain slice sizzles when it hits the oil.

• Carefully drop a small batch of the plantain slices (6-8 pieces) and fry about 2 minutes on each side or until plantain is soft and dark golden brown.

• Remove from oil and drain on a paper-towel lined platter.

• Serve immediately, or spread the plantains on a cookie sheet and keep them in a warm oven (about 200°) until ready to serve.