At the fruit stand, the plantains on display all look pretty much the same, differing only slightly in size and ripeness. Faced with these seemingly identical plantains, it's hard to know how to choose. What makes a good plantain? Let's learn some tips on how to select them.
When buying plantains, many people mistakenly believe that the best ones are those with a vibrant color and a flawless, spot-free peel. In fact, such plantains are often not ideal. This is because they are often not fully de-astringent and ripened on the inside, with flesh that is rather firm. They can have a slightly astringent taste when eaten, and the plantain's natural aroma cannot be fully released.
A high-quality plantain has a peel that is a bright yellow or greenish-yellow, with a complete crown and no missing or detached fingers. Individual fruits should be full, plump, with a fresh, bright, and smooth surface, free of disease spots, insect scars, mold, or damage. The fruit should peel easily, and the flesh should be slightly firm. Gently squeezing the fruit with two fingers, a resilient texture indicates it is perfectly ripe. Some vendors also offer samples. A good plantain is generally soft, smooth, and waxy, with a full sweetness and aroma—this is a perfectly ripe fruit. Firm flesh lacking sweetness is an underripe fruit; one with an astringent taste is an unripe fruit; and soft, mushy flesh is an overripe fruit.