Can You Eat Raw Plantains?

Plantains are an interesting fruit. They’re large, green, and much like a banana, yet provide a completely different experience when you bite into one. Notably, plantains are much starchier than bananas, which is why most people cook them, rather than eating them raw.

That begs the question – can you eat raw plantains? And, if so, when is eating raw plantains a good idea?

The short answer is yes, you can eat plantains raw. However, you’ll normally be doing this with ripe plantains rather than unripe ones, as unripe plantains are high in starch and quite unpleasant to eat.

On the other hand, raw ripe plantains can be delicious. They have a delicious subtle sweetness and can even taste a little like a marshmallow when they are very ripe.

Can You Eat Raw Plantains?

Technically speaking, even unripe plantains are safe to eat. However, as you’ll see, the unripe ones aren’t enjoyable at all. They may even give you considerable digestive issues.

Types Of Plantains

Eating Raw Unripe Plantains

Plantains go through similar color changes as bananas, starting from green when they’re unripe and transitioning to yellow and then black.

However, green plantains don’t taste like green bananas at all. The taste and texture is actually more similar to raw potatoes than green bananas, except that raw plantains have a bitterness that you don’t find with potatoes. The bitterness and high starch content make raw unripe plantains quite unpleasant.

This bitterness actually makes raw unripe plantains less appealing than raw potatoes. That’s an impressive feat, given that raw potatoes are pretty unattractive.

Also, because of the starchiness, raw plantains can be difficult to digest – potentially leading to gas, bloating, stomach cramps, and other side effects. There aren’t even any notable benefits to eating raw unripe plantains, so why bother with them at all?

Because of these issues, green plantains are most often cooked and used in savory dishes, such as tostones, plantain fritters, and fried plantain chips. Cooking the plantains makes them much tastier and easier to digest.

Eating Raw Ripe Plantains

As plantains ripen, some of their starches get converted to sugar, making the fruit sweeter and easier to eat (although they’re still less sweet than a banana). At this stage, plantains aren’t just safe to eat, they can also be delicious.

If you want to eat a plantain, you’ll need patience. The plantains need to have at least ripened to yellow before you should even consider eating them raw.

However, unlike bananas, a fully yellow plantain isn’t ideal. It’s better to wait even longer until there are brown spots on your plantain. For many people, the ideal is a plantain that’s mostly brown, with just a few yellow spots.

Don’t worry, a plantain like this isn’t rotten. It’s the perfect level of ripeness. Ripe plantains like this are delicious to eat raw and are also much easier to digest than unripe ones.

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Risks Of Eating Raw Plantains

If your plantains are ripe, then there aren’t any dramatic risks. However, there are two areas to consider.

Contamination

The most notable issue is that produce can sometimes get contaminated with microbes during growth, processing, and transport. Cooking destroys these microbes and helps protect you.

As a result, raw produce carries a greater risk of foodborne illness. Still, this risk is true for all types of produce, not just plantains (it’s why you can get sick from lettuce, especially if it wasn’t well washed).

The skin of plantains should lower the risk of illness and you can also stick with plantains from reputable sources.

The Carb Content

Plantains also happen to be fairly high in carbs. This is particularly true for ripe plantains, as some of their starch has been converted to sugar.

The carb content is high enough that keto dieters will often need to avoid plantains entirely. There’s also the risk that plantains will spike your blood sugar, especially if you’re paired the plantains with other high carb ingredients.

Still, this isn’t a reason to avoid plantains. You could easily get around the problem by watching your portion size. 

Even people with diabetes may be able to eat small amounts of plantains. Here, it’s best to include plantains as part of a balanced meal, rather than eating them on their own.

How Do You Tell When A Raw Plantain Is Good To Eat?

While you can eat raw unripe plantains, doing so is a pretty awful experience. It’s much better to stick with the ripe ones instead. So, you need to pay attention to the color.

Notably, the plantains break down like this:

• Green (unripe). These plantains tend to be starchy like a raw potato. They’re firm, difficult to eat, and are best cooked instead.
• Yellow with a green tinge. These plantains are almost ripe and are starting to develop some sweetness. However, they’re still starchy and aren’t that enjoyable when eaten raw.
• Fully yellow (ripe). These plantains tend to be firm and starchy, with a little sweetness. You could eat them raw, but it’s better to wait a little longer.
• Yellow with brown speckles or patches. The more brown on your plantain, the sweeter and softer it is. Look for ones that yield slightly under pressure. These are perfect for eating raw.
• Mostly brown with a little yellow. The plantain is much softer at this stage, which can make it difficult to cut and eat. However, the plantain flesh is also very sweet and delicious, making this an excellent stage to enjoy raw plantains.
• Fully black (overripe). Black plantains are incredibly soft and are often mushy within their skin. While the softness makes these plantains difficult to eat, their flesh ends up being incredibly sweet with caramelized flavors. Some people even liken these plantains to the flavors of a marshmallow.
• Fermenting plantains. Finally, if you’ve left the plantain for too long, it will start to have an acrid scent. This is a sign that the fruit is beginning to ferment and is no longer safe to eat.    

As you can see, plantains are edible any time from when they’re fully yellow to when they’re completely black. Yellow plantains with a decent amount of brown are arguably the best option for eating raw, as they maintain their structure and you don’t need to wait forever. Still… you might prefer the overripe style instead.

Also, be aware that the color of plantains is only a rough guide to what they are like under the skin. The exact flavor and texture will vary depending on the variety and even between one plantain and the next.   

How To Peel Plantains

We also need to talk about peeling raw plantains because this isn’t as simple as peeling bananas and generally requires a paring knife.

Start by cutting the top and bottom off the plantain, then score along the four plantain ‘seams’. After you have done this, you should be able to get your knife under the plantain’s skin and pry it off. It’s important to be gentle and cautious, particularly the first time.

While plantains become easier to peel as they ripen, they’re never as straightforward as a banana. You’ll likely need to follow the same steps as above, even for a yellow or black plantain.

Popular Ways To Cook Plantains

Plantains are a surprisingly versatile ingredient. They can be cooked at almost any level of ripeness and even withstand a bit of overcooking.

The fruit also works well in both sweet and savory dishes. The trick is to choose the recipe that works best with the ripeness of your plantains. In particular, green plantains have a fairly neutral flavor and hold their shape during cooking, while yellow ones are softer and sweeter.

Here are some of the most popular and interesting ways to cook plantains.

Fried Plantains

Plantains can simply be sliced and fried – either through shallow frying or deep frying. The approach creates a delicious crisp snack that’s incredibly popular.

If your plantains are very ripe when you fry them, you’ll end up with caramelized edges and a soft interior (a dish often known as maduros). Such plantains are often served as a side for savory meals.

Tostones

Tostones are a step beyond simply frying plantains. These treats are made by frying green plantains until they’re only partially cooked, then smashing them, and frying them a second time.

Because the dish relies on green plantains, tostones end up being savory rather than sweet and are often served as a side dish.

Mofongo

Mofongo is a famous Puerto Rican dish that takes a more complex approach to plantains. Here, the plantains are typically fried and then mashed together with other ingredients to create a flavorful ball.

There are many forms of the dish, including differences in the flavoring ingredients and what is served alongside the mofongo. Despite these differences, mofongo remains a crucial part of Puerto Rican cuisine and a fantastic way to experiment with plantains.  

Roasted Plantains

Roasting is one of the easiest ways to use plantains. You simply need to peel them, slice them, cover them in a little oil, then cook them as if you were making roast vegetables.

The slices only need between 15 and 20 minutes in the oven before they’re golden brown and delicious. Also, this approach uses a small amount of oil, making it healthier than many other plantain recipes. 

In Stews

Raw plantains are starchy, making them an excellent substitute for potatoes. This means you can easily use them in stews. There are even plenty of recipes designed with plantains in mind, like this Sweet & Smoky Plantain Stew.

Plantain Bread

You can also make plantain bread using overripe bananas. While the idea is similar to banana bread, there are also distinct differences. In particular, plantain bread tends to be denser than banana bread and isn’t as sweet.