Step 1

Pick out a few firm, ripe plantains. Since the hot water will soften the fruit up quite a bit, it’s best to start with plantains that are ripe but still firm to the touch. Yellow plantains should have just a little give, with few (if any) brown spots. Green plantains should be harder, with a uniform color and no spotting.If you use overly ripe plantains, they may become mushy by the time they’re done.

Step 2

Slice the ends off the plantains. Lay out your plantains on a cutting board and use a sharp knife to remove the stems roughly 1 inch (2.5 cm) from the top and bottom of the fruit. Getting these parts out of the way will make it easier to peel the plantains.Removing the stems also lets in more heat, helping the plantains cook through faster.

Step 3

Cut the plantains in half. Lay out the plantains on a cutting board and slice them through the middle width-wise. This will reduce them to a more manageable size, allowing them to fit more easily inside a pot.Plantains can be pretty tough, so make sure the knife you’re using is nice and sharp.

Step 4

Peel the plantains to reduce their cook time slightly. Once you’ve cut the plantains in half, use the tip of your knife to score the skin from one end to the other. Take hold of the skin on either side of the cut and pull it apart to expose the fruit underneath. Be gentle to avoid damaging the fruit.Your plantains won’t take as long to boil if you remove their skin first.If you prefer, you can also simply score the skins from end to end and finish peeling them once they’re fully cooked.