The same fruit as a yellow plantain, but less ripe. It’s even more starchy and less sugary, with only a hint of banana sweetness. Popular in Latin American, Caribbean, African, and Indian cuisine. Green plantains can be fried; diced and boiled, or pureed and added to spicy soups and stews to thicken and add body. Treat them like potatoes or squash. Keep them around and they’ll turn yellow.