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Verde usually refers to green plantains or green bananas used as a starchy ingredient in many Latin American and Caribbean dishes.

Keep verde at room temperature if using soon, or refrigerate for up to a week to slow ripening.

Verde is used to make dishes like tostones, patacones, mofongo, green plantain chips, and soups.

Salting is optional, but many recipes call for a sprinkle of salt for enhanced flavor.

Yes, verde (green plantains or bananas) is naturally gluten-free.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

The sap from fresh verde can be very sticky; oil your hands and knife to reduce stickiness while handling.

Green plantains are larger, starchier, and used more for savory dishes, while green bananas are smaller and softer.

Cut off the ends, make shallow slits along the ridges, and peel with your fingers or a knife. You can also soak in hot water first to make peeling easier.

Yes, you can peel and slice verde, then freeze it in airtight containers or freezer bags for later use.

You can fry, boil, bake, or mash verde, depending on the recipe.

Verde refers to unripe, green plantains or bananas. They are firm and bright green when ready to use.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

No, ripe plantains have a sweeter flavor and softer texture, while verde provides a starchy, firm result.

Place peeled slices in water with a bit of lemon juice or vinegar to prevent browning.

No, verde is very starchy and tough when raw; it must be cooked before eating.