raw plantain.

At room temperature, green plantains last about 5-7 days before they start to ripen and turn yellow. Once fully ripe (black skin), they should be used immediately or refrigerated for another 2-3 days.

While not toxic, raw green plantains are very high in starch, bitter, and difficult to digest. They are almost always consumed cooked (boiled, fried, or roasted).

Look for plantains that are firm to the touch and have a deep green color without many bruises or soft spots if you want them for savory dishes.

Green bananas are the closest substitute, though they are smaller and slightly less starchy. For some cooked dishes, starchy potatoes or yuca (cassava) can work.

Yes. Peel them, cut into desired shapes (slices or chunks), and freeze in an airtight bag for up to 3 months. You can cook them directly from frozen.

Turning black is a natural part of the ripening process. As the starch converts to sugar, the skin darkens. Black plantains are very sweet and used for desserts or sweet fried sides.

Yes, plantains are naturally gluten-free and are often used as a flour substitute in gluten-free and paleo baking.

Cut off both ends, score the skin lengthwise with a knife in 3-4 places (being careful not to cut the flesh), and then pry the skin off with your fingers or a spoon.

Common dishes include Tostones (twice-fried slices), Mofongo, plantain chips, and various Indian curries like Vazhakkai Mezhukkupuratti.