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A
plantain is harder to peel than a banana but is always
easier to pare than a potato. If it is boiled with the
skin on, the peel will slide off after cooking. If is
raw, take the following steps to peel it. |
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With a sharp
knife, cut off both ends of the plantain, leaving a
little of the pulp core exposed. Make a lengthwise
incision down one of the ridges at the corners, being
careful not to pierce through to the pulp. |
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Do the same with an adjacent
ridge, cutting off an entire side of the plantain. With
the edge of the knife, lift off the top part of the
divided section and pull down sharply. The entire
segment of the other sides and you will have an entire
peeled plantain ready to fry, boil, mash, or cook any
way you desire. |
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Cut off steam
at top and bottom. |
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Peel Skin. |
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Run knife lightly down
length of skin. |
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Ready. |
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When peeling
ripe plantains for cooking, you may also make another
lengthwise incision in the flesh do the center. Open up
the pulp and extract the core, or heart, which sometimes
has small seedlike spots. This practice is optional. |
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2005, Produce Emporium Corporation. All rights reserved.
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