General Question

Ammolite's avatar

Are these plantains still "good"?

Asked by Ammolite (72points) May 3rd, 2010

I’m making tostones/amarillos for the first time, but haven’t gotten around to it until now…so the plantains have sat for a few days. They are firm in some areas, and very, very soft in others.

Here’s a photo of them:

Are they still “good”?

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10 Answers

mcbealer's avatar

no they look moldy

Ammolite's avatar

I live in the desert…we don’t really get mold here.

poofandmook's avatar

@Ammolite: keep drinking that beer and it won’t matter… (kinda looks like a Sam Adams cap)

aprilsimnel's avatar

Yeah, still good for the mo’. I’ve seen worse for sale at the bodegas here! o_O

Use them up soon.

Ammolite's avatar

@Poofandmook Haha, it’s my man’s Sierra Nevada cap. But speaking of SA, I like their Summer Ale.

b's avatar

As long as they are not moldy, you can eat them. The blacker they appear on the outside they softer and tastier they will become on the inside.

noodlehead710's avatar

I can’t tell if it’s the lighting or not, but they look a little unhealthy. Now typically a plantain can get good and black and that’s actually when it’s at it’s sweetest (definitely not overripe). Plantains aren’t like bananas, that get mushy/bad when the outside is black. They are very starchy when green, a little starchy when yellow, and still perfectly edible (I would even say at their best) when black.

bandeka's avatar

eat them. now.
and save some amarillos for me. ;)

njnyjobs's avatar

Actually, Plantains’ skins need to turn dark for it to be ripe and sweet. Click and Check this out as a reference

DianaB's avatar

noodlehead710 is correct. I grew up eating plaintains and they are at their peak (if you like them sweet) when they turn black. You can slice them length-wise and pan fry them. But keep an eye on them because burn quickly do to the high sugar content.

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