“All cultures have their starches,” Diaz says, and in Latin America and the Caribbean, plantains are a featured starch. Plantains are especially versatile because as the outside color changes, so does the flavor, color and texture of the flesh. It will take another three days to turn yellow green and another two or three days to change to the final yellow and black. Yellow (amarillo) and black (maduro) plantains can be used in many sweet or savory preparations, she says. Ripe plantains can be peeled almost the same way as a banana — just cut off the ends first.

Source: Washington Post August 20, 2018 13:52 UTC