Treated more like a vegetable than a fruit, plantains can be prepared in various ways depending on their stage of ripeness. Just like a banana, the further the fruit ripens, the more of its starch is converted to sugar. Unlike a banana, plantains contain much more starch than sugar and are almost always served cooked.
Once cooked, unripe green plantains have the dense, starchy texture of taro. They are traditionally braised, fried, or mashed. A green plantain can go anywhere a potato can, making it a great choice to shake up your starch game. Yellow plantains have a bit more sweetness and straddle the line between savory and sweet, while fully ripened black plantains are nearly as sweet as bananas, making them perfect for desserts—try them roasted with cream and sugar .