How to Boil Plantains (Green or Ripe)

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Simple, wholesome, and packed with tradition, boiled plantains are a staple side dish across the Caribbean. Whether you’re after starchy green ones or sweet yellow slices, this guide will help to teach you how to boil plantains perfectly every time.

A picture of slices of yellow boiled ripe plantain on a brown plate.

Table of Contents

Why we love boiled plantains

Boiled plantains are one of the easiest and most versatile sides in Caribbean cooking. Green plantains give a potato-like bite, while ripe ones bring a touch of sweetness. Either way, they’re a no-fuss dish that pairs beautifully with just about anything—from stewed meats to saltfish and avocado.

In this post, I’ll walk you through how to boil plantains, how to choose the right ripeness, and how we enjoy them around the islands.

What are plantains

Plantains are starchy fruits related to bananas—firmer, less sweet, and almost always cooked before eating. In Caribbean, Latin American, and African cuisines, they show up mashed, fried, baked, or boiled.

Ripeness stages:

Green: Starchy and firm. Best for savory dishes.
Yellow/semi-ripe: Tender and slightly sweet.
Very ripe (black skins): Sweetest and softest—usually fried or baked, but can be boiled if still firm.

Want them crispy instead? Check out my fried plantain recipe.

A picture of two yellow ripe plantains with black spots.

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.

How to boil plantains

Ingredients you’ll need

Pictures of two plantains, one green one and a ripe one prior to boiling.

Plantains – Green or ripe (but still firm)
Water – Enough to fully cover the plantains
Salt – Optional, enhances flavor
Oil – Optional; helps keep green plantains from staining your pot

Equipment

A large pot
A knife
A colander or strainer

Instructions (Step – by – step)

Step 1: Wash and Trim

Rinse the plantains well to remove any dirt or debris. Cut off both ends.

Step by step pictures of how to cut and put plantains to boil.

Step 2: Leave the Skin On (Optional but Recommended)

Boiling with the skin on helps hold everything together and makes peeling easier.

Step 3: Boil

Place plantains in a pot, cover with water, and add salt (and oil if using green plantains).
Bring to a boil, then simmer.

Green: 20–25 minutes
Ripe: 10–15 minutes

They’re done when a knife slides in easily. The skin might split, it’s normal.

Step 4: Drain and Peel

Let cool slightly, peel if needed, and slice to serve.

Pictures of ripe plantain boiled and strained, then peeled.

Serving Suggestions

Boiled plantains are incredibly flexible. Here are a few ideas:

With stewed meats like chicken or oxtail
Alongside saltfish, ground provisions, or avocado
Mashed with butter or garlic
As a snack with a sprinkle of salt (or level up with my sweet & spicy fried version)

Tips for success

Don’t overboil ripe plantains—they’ll go mushy.
Use firm ripe plantains for the best texture.
Boiling with the skin on keeps them tidy and easy to peel.
Want flavor? Add a garlic clove or bay leaf to the water.
Toss cooked slices with olive oil or butter if you’re feeling fancy.

Meal prep tip: Boil in bulk and store for the week. Reheats great in the microwave or air fryer.

Boiled green plantain sitting in water after boiling.

Storage and reheating

Store in an airtight container for up to 5 days in the fridge.
Reheat in the microwave (30-second bursts) or oven.
Freezing? Not recommended; the texture takes a hit.

FAQs

Green vs. Ripe, what’s the difference?

Green = starchy and firm, needs longer to cook.
Ripe = sweeter, softer, cooks faster.

Can I season the water?

Yes! Add salt, bay leaf, or garlic for subtle flavor—especially with green plantains.

Skin on or off?

Both work, but skin-on helps preserve texture and color.

How do I peel them after boiling?

Once cooled slightly, just lift the skin with a knife—it’ll slide right off.

Make ahead?

Yup. Perfect for meal prep.

Healthy?

Definitely. They’re high in fiber, potassium, and vitamins A & C. Green ones have less sugar if that’s your thing.

Close up of yellow plantains, boiled and sliced on a plate.

More recipes using ground provisions

Boiled plantains are comfort food, island-style.
Whether you like yours green and hearty or sweet and soft, boiling is an easy way to bring Caribbean flavor to the table. Let me know in the comments how you enjoy yours!

Recipe

How to Boil Plantain

An easy recipe that shows you how to boil both ripe and green plantains. This simple side dish comes together quickly and pairs well with almost anything.

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Prep Time 5

Cook Time 15

Resting time 5

Servings: 6

Course: Side Dish

Cuisine: Caribbean

Ingredients Method Notes

Ingredients

2 plantains ripe or green
5 cups water
Salt optional
1 tablespoon oil for green plantains

Method

Bring water to a boil in a deep pot over medium-high heat.
Cut off the tips (head and tail) of the plantains. Discard.
Add plantains to the boiling water.
If using green plantains, add oil to the water.
Boil until tender:
Ripe plantains: about 15 minutes
Green plantains: about 20–25 minutes
Remove from pot, peel if not already done, and serve warm.

Notes

Adding oil when boiling green plantains helps prevent staining the pot.
You can boil plantains with or without the skin.
Slice into chunks if needed to fit into your pot.

Tried this recipe?

Let us know how it was!