amg871 Posted January 17, 2016 Share Posted January 17, 2016 I have made Mel Joulwan's Crispy Plantains with Garlic sauce a couple of times. It was the first time I had ever purchased plantains. Quick question about choosing the best ones at the supermarket - does it matter if there are brown spots on a green plantain? The ones that I purchased at Whole Foods were a nice green color with no spots and were very easy to peel. The green ones with brown spots were not. But these are the ones I see more at the grocery store. I was just wondering if I should hold out for the ones with no brown spots. Or maybe I just got a bad batch. BTW, that recipe is really, really good . Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted January 17, 2016 Moderators Share Posted January 17, 2016 Plantains continue to ripen/sweeten as they sit, so those might just be a little bit riper, or they might be bruised. Either way, they're still fine to eat -- but don't buy too far ahead of when you're going to cook them, or you'll end up with sweet plantains (which are also good, but softer textured and sweeter, making them less good for some recipes). Usually for the ones I get, the green ones are harder to peel, so you lucked out getting easy to peel ones. Or maybe my grocery store carries some especially hard to peel variety. Link to comment Share on other sites More sharing options...
amg871 Posted January 17, 2016 Author Share Posted January 17, 2016 Shannon, Thanks so much for your quick response. I read something about sticking the green plantains in the fridge to keep them from ripening, and that seemed to work with the last batch. Maybe I will check with the produce people at WF next time I am there. The perfectly green ones were sitting in the box when I grabbed them, so maybe they hadn't had a chance to ripen at all. Anyways, thanks again!! Link to comment Share on other sites More sharing options...
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