If you've stood in front of the plantain bin unsure which one to grab, you're not alone. The difference between a green plantain and a black one isn't just colour — they're two completely different ingredients.
Green plantain: firm and savoury
The skin is hard and deep green. There's almost no sugar in it, so it behaves like a potato. This is the one for tostones, patacones, chips, and for serving alongside soups or meat. Peel it with a knife by scoring the skin lengthwise.
Yellow plantain: the in-between
Yellow with some green patches. It has some sweetness but still holds up to frying without falling apart. Good for thick fried rounds or for roasting.
Black plantain: sweet and soft
Deep yellow with black spots — and the blacker, the better. At this stage the starch has turned to sugar. This is the one for maduros, plátano en tentación, and sweet fillings. If yours is still firm and yellow, leave it on the counter for two or three days.
How to store them
Never refrigerate a green plantain — the cold stops it from ripening and the skin turns black while the flesh stays hard. Keep them at room temperature. Once they're fully ripe and you're not ready to use them, then you can refrigerate or freeze them peeled.
At Mi Tierra Latina we get fresh plantains every week at our Vancouver locations, at all three stages of ripeness. Ask our staff which one you need for what you're cooking.