How to Boil Plantains (Green or Ripe)
20.4.22
| Recipe by Renz
Boiled plantains might be simple, but they’re a powerhouse of flavor and
tradition. Whether you’re cooking green ones for a starchy side or ripe ones for
a touch of natural sweetness, this guide will walk you through everything you
need to know to get it right every time.
Boiled plantains are one of the easiest and most versatile side dishes in Caribbean cooking. Whether you use green plantains for a starchy, potato-like bite or go for ripe yellow ones with a sweet flavor, boiling plantains gives you a simple and delicious dish that pairs well with almost anything.
In this post, I’ll walk you through the best ways to boil plantains, share tips on choosing the right ripeness, answer the most common questions, plus give you a peek into how we enjoy plantains across the Caribbean.
Plantains are starchy tropical fruits, related to bananas but firmer, less sweet, and usually cooked before eating. They're a staple ingredient across the Caribbean, Africa, and Latin America. You’ll find them in all kinds of dishes—sliced, mashed, fried, baked, or boiled.
Curious about frying instead? Check out my easy fried plantain recipe for golden slices with perfectly crispy edges.
They can be used at different stages of ripeness:
Boiling is one of the healthiest and easiest ways to enjoy plantains. No oil needed (unless you’re using green plantains), and you get to enjoy their natural flavors. In many Caribbean households, boiled plantains show up on breakfast plates, alongside ground provisions, or are served with stewed meats and fish.
If you’re looking for a fun twist using ripe plantains, check out my ripe plantain pie recipe. It’s a delicious baked option that shows just how versatile this fruit can be. It’s comfort food, done simply.
You can boil them with or without the skin. I prefer boiling them whole with the skin on—it helps hold everything together and makes peeling easier later.
Place the plantains in a large pot and cover with water. Add a pinch of salt (optional) and a bit of oil if using green plantains. Bring to a boil, then reduce to a simmer.
You’ll know they’re done when a knife slides easily into the center. The skin may start to split as they cook.
Remove from the pot and drain. Let cool slightly. Use a knife to peel off the skin (if boiled with skin on). Slice and serve.
Boiled plantains are incredibly flexible. Here are a few ideas:
Store boiled plantains in an airtight container in the fridge for up to 5 days. Reheat in the microwave (30-second intervals) or in the oven. I don’t recommend freezing—texture suffers once thawed.
What’s the difference between boiling green and ripe plantains? Green ones are starchier, like potatoes, and need longer to soften—around 20 to 25 minutes. Ripe ones are naturally sweeter and softer, so they boil quicker, about 10 to 15 minutes.
Can you season plantains while boiling them? You can! Add a pinch of salt to the water, or drop in a bay leaf or crushed garlic clove for a subtle flavor boost—especially helpful when boiling green plantains.
Can you boil plantains without the skin? Yes, but they can get soggy or discolored. I recommend boiling with the skin on and peeling after.
What’s the easiest way to peel boiled plantains? After boiling, the skin often splits naturally. Let cool slightly, then use a knife to lift and peel back the skin.
Can you boil plantains in advance? Absolutely. Make them ahead for easy meal prep—just reheat when ready to eat.
Are boiled plantains healthy? Yes! They’re full of complex carbs, fiber, potassium, and vitamins like A and C. Green plantains have a lower sugar content than ripe ones, so pick the version that fits your needs.
Can you boil plantains without the skin? Yes, but they can get soggy or discolored. I recommend boiling with the skin on and peeling after.
What’s the easiest way to peel boiled plantains? After boiling, the skin often splits naturally. Let cool slightly, then use a knife to lift and peel back the skin.
Can you boil plantains in advance? Absolutely. Make them ahead for easy meal prep—just reheat when ready to eat.
Whether you’re team green plantain or team ripe, boiling is one of the easiest ways to enjoy this Caribbean classic. Let me know in the comments how you love to eat your boiled plantains—and check out my other ground provision recipes for more island flavor!
Boiled plantains are one of the easiest and most versatile side dishes in Caribbean cooking. Whether you use green plantains for a starchy, potato-like bite or go for ripe yellow ones with a sweet flavor, boiling plantains gives you a simple and delicious dish that pairs well with almost anything.
In this post, I’ll walk you through the best ways to boil plantains, share tips on choosing the right ripeness, answer the most common questions, plus give you a peek into how we enjoy plantains across the Caribbean.
What are plantains?
Plantains are starchy tropical fruits, related to bananas but firmer, less sweet, and usually cooked before eating. They're a staple ingredient across the Caribbean, Africa, and Latin America. You’ll find them in all kinds of dishes—sliced, mashed, fried, baked, or boiled.
Curious about frying instead? Check out my easy fried plantain recipe for golden slices with perfectly crispy edges.
They can be used at different stages of ripeness:
- Green plantains: Firm, starchy, and best in savory dishes.
- Yellow or semi-ripe: Slightly sweet and tender when cooked.
- Very ripe (blackened skin): Sweetest and softest, usually fried or used in baking, but can be boiled if still firm.
Boiled Plantain: A Caribbean Classic
Boiling is one of the healthiest and easiest ways to enjoy plantains. No oil needed (unless you’re using green plantains), and you get to enjoy their natural flavors. In many Caribbean households, boiled plantains show up on breakfast plates, alongside ground provisions, or are served with stewed meats and fish.
If you’re looking for a fun twist using ripe plantains, check out my ripe plantain pie recipe. It’s a delicious baked option that shows just how versatile this fruit can be. It’s comfort food, done simply.
Ingredients You’ll Need
- Plantains – Green or yellow (firm). Avoid overly soft ripe ones for boiling.
- Water – Enough to fully cover the plantains in the pot.
- Salt – Optional, but helps enhance the flavor.
- Oil – Optional; for green plantains, a little oil keeps the water from staining your pot.
Equipment
- A large pot
- A knife
- A colander or strainer
How to boil plantains (Step - by - step)
Step 1: Wash and Trim
Rinse the plantains well to remove any dirt or debris. Cut off both ends.
Step 2: Leave the Skin On (Optional but Recommended)
You can boil them with or without the skin. I prefer boiling them whole with the skin on—it helps hold everything together and makes peeling easier later.
Step 3: Boil
Place the plantains in a large pot and cover with water. Add a pinch of salt (optional) and a bit of oil if using green plantains. Bring to a boil, then reduce to a simmer.
- Green plantains: Boil for about 20–25 minutes.
- Ripe plantains: Boil for 10–15 minutes.
You’ll know they’re done when a knife slides easily into the center. The skin may start to split as they cook.
Step 4: Drain and Peel
Remove from the pot and drain. Let cool slightly. Use a knife to peel off the skin (if boiled with skin on). Slice and serve.
Serving Suggestions
Boiled plantains are incredibly flexible. Here are a few ideas:
- Serve with stewed meats like chicken, beef, or oxtail.
- Pair with saltfish, avocado, and ground provisions.
- Enjoy as a simple snack with a sprinkle of salt, or try this sweet and spicy fried plantain recipe for when you want something with a little kick.
- Mash with butter or garlic for a savory side.
Tips for success
- Don’t overboil ripe plantains or they’ll get mushy.
- Use firm ripe plantains—not too soft or blackened—for the best texture.
- Boiling with the skin helps retain shape and makes peeling easier.
- For extra flavor, try boiling with a crushed garlic clove or bay leaf.
- To season your boiled plantains a bit, you can toss them with a pinch of salt or drizzle with a little olive oil or melted butter after cooking. Not traditional, but sometimes we like to get fancy.
- Want to get ahead? Boil them in bulk and store for later. They reheat like a dream in the microwave or air fryer.
Storage and reheating
Store boiled plantains in an airtight container in the fridge for up to 5 days. Reheat in the microwave (30-second intervals) or in the oven. I don’t recommend freezing—texture suffers once thawed.
FAQs
What’s the difference between boiling green and ripe plantains? Green ones are starchier, like potatoes, and need longer to soften—around 20 to 25 minutes. Ripe ones are naturally sweeter and softer, so they boil quicker, about 10 to 15 minutes.
Can you season plantains while boiling them? You can! Add a pinch of salt to the water, or drop in a bay leaf or crushed garlic clove for a subtle flavor boost—especially helpful when boiling green plantains.
Can you boil plantains without the skin? Yes, but they can get soggy or discolored. I recommend boiling with the skin on and peeling after.
What’s the easiest way to peel boiled plantains? After boiling, the skin often splits naturally. Let cool slightly, then use a knife to lift and peel back the skin.
Can you boil plantains in advance? Absolutely. Make them ahead for easy meal prep—just reheat when ready to eat.
Are boiled plantains healthy? Yes! They’re full of complex carbs, fiber, potassium, and vitamins like A and C. Green plantains have a lower sugar content than ripe ones, so pick the version that fits your needs.
Can you boil plantains without the skin? Yes, but they can get soggy or discolored. I recommend boiling with the skin on and peeling after.
What’s the easiest way to peel boiled plantains? After boiling, the skin often splits naturally. Let cool slightly, then use a knife to lift and peel back the skin.
Can you boil plantains in advance? Absolutely. Make them ahead for easy meal prep—just reheat when ready to eat.
More recipes using round provisions
Whether you’re team green plantain or team ripe, boiling is one of the easiest ways to enjoy this Caribbean classic. Let me know in the comments how you love to eat your boiled plantains—and check out my other ground provision recipes for more island flavor!
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