yellow plaintains
i have a passion for fried ripe plaintains, and usually have a couple going in my fruit basket, but it's hit or miss as to whether they will ripen sufficiently into the mushy, golden, sweet and sour fruit of my dreams before getting moldy or dessiccated. or -- they'll sit there for weeks and still be hard and starchy and bland after they blacken. does anyone know how to pick them at the store and ripen them to a reliable sweetness?
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