How to Make and Choose the Best Plantain For Fried Sweet Plantain

The Truth about Plantain

Sweet fried plantain is not just food — it’s a love language. Around here? It shows up on the plate like a little golden crown. Sweet on the inside, crispy on the edges, and absolutely necessary next to just about any Jamaican meal.

And before we even get into frying anything, let me say this first…

Picking the right plantain is everything.

Because if you’ve ever bitten into plantain that was dry, hard, or weirdly chewy… I already know somebody didn’t teach you right.

Today? We’re fixing that.

I’m walking you through exactly how I choose, prep, and fry the best sweet plantain every single time — just like I learned watching the women in my family do it over and over again.

What is Sweet Plantain?

Plantain looks like a big banana, but it doesn’t act like one.

This is not your grab-and-go fruit. Plantain needs a little heat, a little oil, and a little patience to become that perfect side dish you know and love.

When we talk about fried sweet plantain — we’re talking about ripe plantain that’s golden on the outside and naturally caramelized from all that built-up sweetness inside.

How to Pick the Best Plantain for Frying

This is the first step where a lot of people mess up.

Plantain goes through 3 basic stages of ripeness — and all of them have a purpose.

1. Green Plantain

• Firm, bright green skin
• Starchy like a potato
• Best for savory dishes like tostones or chips

2. Yellow with Black Stripes

• Yellow skin with dark freckles or lines
• Soft but still holds shape
• Perfect for sweet fried plantain

3. Mostly Black Plantain

• Very soft with dark skin
• Super sweet but fragile
• Best for extra sweet frying or baking

Camille’s Tip:

“I love to fry plantain when it’s yellow with black stripes — that’s the sweet spot (literally). It gives me soft, caramelized edges without falling apart in the pan.”

How I Prep My Plantain for Frying

1. Cut off both ends of the plantain.
2. Score the skin down the side and peel.

This is exactly where that gorgeous photo of your two ripe plantains belongs — showing the difference between ready-to-fry vs. not-quite-there.

My Secret to Perfect Fried Sweet Plantain

Fry plantain low and slow. That’s my secret. Let the heat work gently so the inside cooks through while the edges get crispy and golden without burning.

This is not the moment for high heat. This is the moment for patience.

Tools I Love (Affiliate Links)

• My Favorite Frying Pan — because even plantain deserves nonstick love.

What to Serve With Fried Sweet Plantain

This is where plantain shines. It pairs beautifully with:

• Jamaican Brown Stew Chicken
• Jamaican Curry Chicken
• Lemon Garlic Paprika Salmon
• Or honestly? I snack on it like candy straight from the paper towel.

FAQs About Fried Sweet Plantain

Can I use olive oil?

Technically yes, but I don’t recommend it. Olive oil changes the flavor slightly. Vegetable oil keeps it neutral.

Is black plantain bad?

Not always. Fully black skin means extra sweet inside — but if it’s leaking or mushy, that’s a no from me.

How do I store leftover fried plantain?

Store in the fridge for up to 3 days. Reheat in a hot skillet for best texture.

Can kids eat fried plantain?

Absolutely! Sweet fried plantain is soft, naturally sweet, and a favorite for little ones.

Final Thoughts from Camille

Fried sweet plantain is comfort food in every language. For more Jamaican Food Recipes check out my Jamaican Food Guide.

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With Fried Plantain and Love,

Camille