I'm following the "slit & peel" advice, but I'm not getting consistant results.
Sometimes, my ripe plantain (90% black) has a peel that is impossibly hard to remove - it's dry and sticks to a very soft flesh. I end up throwing most of it away - even though the bits I mange to save are sweet and tasty.
Have I stored it incorrectly?
It would appear that I have no trouble peeling 50% black plantains, but as they get closer to full black (max sweetness), they tend to dry up and the peel sticks.