In many western cultures, plantains are a staple food. The plants are simple to grow and require little upkeep. Plantains that are ripe are quite adaptable. They can be consumed raw, fried, cooked in a variety of ways, or blended into delectable drinks.
Plantains are typically harvested as soon as a few of the bunch’s plantains start to turn ripe because they grow in bunches. To increase shelf life, plantains are frequently offered green in supermarkets.
Therefore, whether they are from your own yard or the shop, how do you quickly ripen plantains?
You can attempt a number of techniques with varied degrees of success, though. For helpful hints on how to ripen plantains, keep reading below!
How to Ripen Plantains? The Right Ways
Despite the fact that there are numerous varieties of plantains, unripe plantains are typically green in hue. This is the simplest method of identifying unripe fruit. The hue of the plantain will start to turn yellow once it begins to ripen.
The fruit is ready to eat when it is a uniform yellow color without any green areas.
A plantain can also be checked for ripeness by giving it a firm thumb squeeze. A plantain that is not quite ripe will feel hard to the touch, whereas a mature plantain should feel semi-soft and give slightly when you press on it with your thumb.
Noting that the plantain should be soft but not mushy (which would indicate that it is overripe).
Finding completely matured fruits at the market counters can be quite challenging for nations that depend on imports to replenish their plantain supplies.
And that makes sense; when plantains are harvested ripe and transported over such vast distances, the risks of perishability (and consequently loss) increase significantly due to harvest and transportation damage as well as the impacts of temperature and humidity on the fruit’s ripening process.
The plantains are only a few days away from going bad by the time they reach their destinations.
Therefore, why not harvest them when the fingers are still green and lustrous and let local distributors artificially ripen them? Alternatively, why not allow devoted clients to ripen them completely on their kitchen counter? After all, the fruits are “self-ripen”!!
This can be a painful loop to be in if you’re one of the many plantain lovers out there, but it’s not the end of the world.
When given the ideal conditions—the correct amount of time, humidity, and temperature—plantains can ripen organically on their own. You can be confident that you will make your favorite plantain muffins earlier than anticipated by employing the mellowing techniques we’ll be sharing with you in this post. Let’s move on to the four best techniques to ripen potatoes.
Therefore, if you can’t wait, there are other ways to prepare your green plantains.
If you prefer the soft, sweet flesh of ripe plantains, here are some various ways to speed up the ripening process and enjoy your plantains.
The 4 best ways to ripen plantains quickly are:
- Place in warm temperature
- A paper bag is needed for the second way to ripen plantains.
- Ripen in the oven
- Let them sit for a while.
- Ripen in the microwave.
So there are still solutions available if you simply can’t wait to use your green plantains.
Here are the different ways you can hasten the ripening process and enjoy your plantains if you prefer the soft, sweet flesh of the ripe kind.
Place in Warm Temperature
It is common knowledge that warm, humid weather causes fruits to ripen more quickly. This explains why the spring and summer seasons are when most plants blossom and bear fruit.
It is ideal to keep your plantains out of direct sunlight and in a warm place to ripen them quickly. Plantains can usually be stored and allowed to ripen in the kitchen.
Plantains that are maintained green for a few days to a week at a temperature that is consistently above 70 degrees Fahrenheit will ripen. Keeping your plantains in a bundle or hand may hasten the ripening process since more ethylene, or ripening gas, will be created.
Although efficient, the warm room approach is not the fastest; nonetheless, there are quicker ways to ripen plantains; read on for more information.
Put it in a paper bag with an apple or a banana.
A paper bag is needed for the second way to ripen plantains.
Just put the plantain in the paper bag and set it aside in a warm, well-ventilated area. You can add a ripe apple or banana to the bag as a boost.
The plantain will ripen as a result of the ethylene released by these fruits. Using this method can result in ripe plantains in 1 to 3 days, depending on the size and degree of greenness of the plantain.
Avoid packing the plantains too tightly since they require oxygen to ripen.
Ripening in the Oven
This is one of the less popular yet highly efficient ways to ripen fruit.
Simply throw your unripe plantains in the oven and heat them up for around 30 minutes at 300 degrees Fahrenheit.
After taking them out of the oven, let them cool for a couple of hours. Although they’ll appear shiny and black, they’ll actually be ripe and tasty.
The ideal usage for oven-ripened plantains is frying, though they can also be eaten raw.
Let them sit for a while
Mature plantains always continue to ripen after they are plucked from the tree, as long as they are in good shape and condition. Plantains can always be left to ripen naturally if you’re not in a rush to incorporate them into your diet schedule; this will surely result in the best flavors and texture.
Determine the degree of ripeness of your plantains to ensure that you acquire the ideal bunch for your tostones or fritters recipes.
Plantains can be organically ripened by leaving the cluster to remain undisturbed for 7 to 15 days in a warm, well-ventilated nook, depending on how ripe they are already.
Using the Microwave
Plantains can also be quickly ripened in the microwave. Use a fork to prick the peel of the plantains many times on all sides before putting them in the microwave. When the plantain feels soft to the touch, microwave it for a further 30 seconds at a time.
Perhaps you’re trying to figure out how to get your green plantains ripe since you don’t think they’re edible at this stage. But pay close attention—green plantains can be eaten just as easily as their yellow or brown relatives.
Plantains are used in all phases of ripeness, including the green stage, in tropical nations like Nigeria and the Philippines, two of the world’s top producers. What better way to learn how to eat plantains than from the experts themselves, you might ask? Green plantains are excellent for roasting fish or serving with meat kebabs. They are also great for creating chips and biscuits. Even eating them uncooked is safe!
In conclusion, there are innumerable methods to incorporate green plantains into a diet, some of which the average mind can never even imagine. Just be a little more forthcoming. Check out the numerous raw and ripe plantain recipe options on Google. Then, when you rapidly realize how caught you are in a plantain groove, cover your head in embarrassment.
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