After removing the skin, the ripened fruit ("maduro") can be sliced (between 3 mm and 2 cm thick) and pan-fried in oil until golden brown or according to preference. In the Dominican Republic, Ecuador, Colombia, Honduras (where they are usually eaten with the native sour cream) and Venezuela, they are also eaten baked in the oven (sometimes with cinnamon). In Puerto Rico baked "plátanos maduros" are usually eaten for breakfast and served with eggs (mainly an omelet with cheese), chorizo or bacon. Only salt is added to green plantains.