A large "cooking banana" that is flatter and longer than the common Cavendish banana. With a firm texture and a mild flavor, similar to a squash, the flesh of this banana contains less sugar but more starch than other varieties. Consequently, it is often served as a vegetable or potato and made into savory dishes. The plantain is frequently used in Mexican and Caribbean cooking and is generally fried, braised, mashed, sautéed, or stewed. The skin ranges in color from green prior to ripening to yellow and then black as it fully ripens. Bananas ripen naturally without being refrigerated, however by placing them in a refrigerator, the skin darkens quicker, but they are kept from becoming soft and mushy for a longer period of time.