01 of 05
Choose a Plantain
Plantains can be eaten in all stages of ripeness. Green plantains, and sometimes yellow, can be difficult and tricky to peel. The technique shown here can be used for both.
Before you begin peeling a plantain, bring it to room temperature. If you've stored your plantains in the refrigerator, the cold temperature can make it twice as hard to peel. One trick I use is to soak the plantains in hot tap water for a few minutes to warm them up.
You will need a cutting board and sharp paring knife to... begin.Continue to 2 of 5 below.
02 of 05
Cut Off the Ends
Cut off the ends of the plantain and discard the tips.Continue to 3 of 5 below.
03 of 05
Slit the Peel
Hold the plantain firmly. Using the tip of the knife, slit the peel along the length of the plantain. Only cut as deep as the peel is thick.Continue to 4 of 5 below.
04 of 05
Remove the Peel
Remove the plantain peel. It will come off in sections. A green plantain's peel will be stiff, while a yellow plantain's peel will be pliable.
Don't worry if a few small chunks come off with the peel and use your knife to remove any peel remnants left on the flesh.Continue to 5 of 5 below.
05 of 05
Recipe PreparationPrepare your peeled plantain for the recipe you are making. I peeled the one in the photo to make tostones .