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Any tips for peeling green plantains for tostones?

  • r

Is there something I can do so the peel comes off cleanly? Blanch in boiling water or something?

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  1. The only technique that ever works for me is to slice them first - in circles - and then work the peel off. It's not the neatest, but, if you go slowly, it works.

    1. Hi,
      You should google the following: "Loco por los platanos" (a cookbook) and the
      "E-Z Plantain Peeler" (a device) by Edwin Rodriguez. He sells a kit with the cookbook, peeler and a tostonera (to make tostones).
      Visit http://www.lococonlosplatanos.com/
      --Warren Goodman

      1 Reply
      1. re: Warren Goodman

        I actually saw a news piece about Edwin and bought that exact set. Peeler is Unbelievably good. I can peel a hard green plantain in about five seconds now, and as a bonus, NONE of the sappy stuff gets stuck to my hand and under my nails. A must have, Phenomenal tool if you need to peel plantains. I just checked online and can't find any for sale though. His website is no longer in operation.

      2. From Colombia: make a lengthwise slice through the skin; peel away, separating and widening from the center slowly under running water; wash stains off of hands w/ lime juice and liquid soap.

        1 Reply
        1. re: Sam Fujisaka

          Exactly. I've never had a problem peeling plantains (although I also have never gotten stains on my hands from them either).

        2. The original comment has been removed
          1. I just chop off both ends and use the tip of a 4" paring knife to slice through the skin along the curved side. Doesn't take any time or effort -- I think starting from a cut surface, so that you can get the full depth of the skin at once, is the key.

            5 Replies
            1. re: BarmyFotheringayPhipps

              No, that works with yellow plantains, but not green ones. They do not peel easily, hence the original question. I wish I had an answer.

              1. re: klackey

                I cut off each end, slit the peel all the way down the side, then peel back, like Barmy suggested. This works for green plantains as well as yellow ones. Have you tried it? I do it by this method all the time. The yellow plantains peel a little easier than the green, as they're riper and softer, but this is how you peel green ones as well (my Puerto Rican DH has approved this method.) No other easy, or easier, way.

                1. re: bushwickgirl

                  That's how I've always done it too. Glad to know it's Puerto Rican approved!

                  1. re: bushwickgirl

                    I reread this reserrected thread, after a seven month hiatus, and was surprised and happy to see Sam's much earlier response, which I don't remember reading when I first posted here. It's like he is still with us...plus he was totally correct about peeling green plaintains.

                  2. re: klackey

                    Step by step guide with photos show's this being done with a green plaintain here:

                    http://latinfood.about.com/od/cooking...