Green plantains are starchy and have a taste more comparable to a potato. The pulp is ivory in color and firm. Yellow plantains are between the green and black stage. The skin may be spotted with brownish-black spots. Yellow fruit may be used in recipes that call for a flavor that is slightly sweet but with a firm texture.
Black plantains are the sweetest and are used in recipes requiring a ripe or sweet plantain.
The black stage can range from heavy black spotting to a fully black and very soft fruit. Fruit pulp is yellow-orange color and very soft. Storage Store plantains at room temperature. With the tip of the knife make one slit in the skin of the plantain from top to bottom. Use your thumb and fingers to work the peel away from the pulp of the fruit beginning at the slit.