Plantain question

[Ralph]

Lately, I've come across a few good-sounding recipes, mostly grilled, calling for plantains. However, from past experience, I've been reluctant to make them because I've found it virtually impossible to determine ripeness; obviously they're not like bananas that turn from green to yellow to brown. Fresh ones I've used the same day had the consistency of a brick! Some I've let sit out several days were much softer, but way too starchy. Restaurants always seem to get it right, but I don't think I've had them any other way than fried.
How best to determine ripeness?

[Angelina]

Thanks to my husband, I have come to appreciate the delights of fried green plantains and fried sweet plantains! Ok..the green ones are not ripe, and you eat them sliced and fried. Slice them on a diagonal, fry them in oil, take them out and flatten them with the bottom of a glass and fry them again till golden brown. The sweet ones (almost completely black) are obviously ripe and you can fry them as well, but in bigger pieces and don't flatten them.
To answer your question, the recipe should specify green or ripe plantains. But if they are grilled, they probably should be the ripe and black ones..

[Ralph]

Thanks, Angelina; can't beat that for prompt response!! The recipes are all for grilled (either alone or skewered as part of the main dish) & merely say "X number of plantains, sliced." I'll buy the blacker ones, or just plan ahead. Thanks, again!

[Gail]

One addendum to Angelina's advice:

Even if you find a "riper" plantain, it may still need days of ripening before you use it. Try throwing it (well, not literally) into a paper bag to speed up the process. Vanessa (our resident plantain expert) also suggests putting an apple in the bag to ripen it even faster. http://www.cookinglight.com/bbs/smile.gif

[Vanessa]

Plantain stages
Green- platanos verdes this should be green and firm they are hard, starchy and mild in flavor. when peeling best to do it under running water so ou won't "stain" your hands.
Best suited for frying or boiling . When boiled you can add to soups, you can mash and make plantain balls and then add to soups.
Yellow- platanos maduros Ripe plantains they are yellow with black spots Softer less starchy and creamier than unripe ones. Can be fried, boiled, sauteed, baked and even grilled
Black VERY ripe plantan also known as platano maduro (very) Similar to bananas in taste smell and texture.To be fried, used in dessert (platanos en almibar)

Plantains are great and used all through the Islands. If you buy yours not quite ripe place in brown bag (as Gail said) in a few days your plantains will be ready.

Angelina" If you fry your plantains (green ones) and flaten them prior to the second frying place them quickly in water with garlic salt dry them with paper towel and fry and you will have crunchier tostones.

[Ralph]

Again, thanks much!