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. Less ripe plantains have tougher skins and are best peeled under cold water to avoid bruising. Meal planning Plantains can be easily incorporated into any meal.