Plantain

Plantains are the same species as bananas but come from strains grown for starch more than sugar. They are inedible when raw. Once the fruit reaches full size, it can be eaten (cooked) at any stage of ripeness. Don’t be disconcerted by the sight of a completely green plantain, a yellow one with ominous-looking dark blotches, or even one that is grungy black all over. They can look awful to the untrained eye and still be perfectly good. When very green, they are thoroughly mealy and starchy, without a hint of sweetness. A few days later, they are blotchy yellow and semiripe and will cook to a slightly mellower consistency. When they are black and dead ripe, they are nearly as sweet and soft as bananas. Just be sure to select them at a uniform stage if you are cooking several.