Banana Blossom info for Lady Skydancer

[Diana]

Banana Blossom - Hua Plee
Also called banana flowers and banana blossoms, these are in fact the tender hearts of unopened banana flowers, which have been stripped of their purple petals. They are available fresh in some Asian markets and also canned or dried. Fresh banana buds discolour rapidly once they are sliced or shredded, so should be brushed with lemon juice to prevent this. Banana buds are used in northern Thailand to make a tasty, squash soup. They are also a popular salad ingredient, tasting rather like artichokes.

The entire blossom is used, not just the flowerets inside each layer. I was told to peel the tougher outer layers and to slice across then chop smaller if needed and soak in lemon juice and water until needed. Either serve as a slaw type salad or stir fry. The flavor is sometimes like banana, but mostly just a delicate, dry very adaptable flavor to it.

This is what is left dangling on the end of the banana stalk that isn't being fertilized anymore. No more bananas happening from the flowers. I understand that Asians will also use the banana trunks as well for food.

[saisri]

Thanks Diana, for posting this ;D ;D ;D


Yes, in south India, the banana flower is a speciality food. It is used in making Vadas (spicy lentil doughbuts), and a curry-like preparation with lentils again. The trunk of the banana is used in making curry with coconut or a thick-lentil soup (with coconut and spices). The banana leaf is used as a plate to serve the food on- it is pretty common ;D ;D.

[Diana]

yum, doughbuts!!! I sure enjoyed the chuckle. I love curries and coconut. I would be right at home eating those foods you have mentioned. I don't know a recipe for using the trunk, though, just that it is done. Do you have a good recipe for that? And, do you use the trunk after it has produced fruit? It will just die anyway, but I was wondering if it would be bitter after having fruit.

Thanks, Sridevi,
Diana

[Lady Skydancer]

Hi Diana,

I'm sorry I have not replied to you earlier. When I saw the post I was all excited and could not wait to see the Banana Blossom. When I saw the picture I was quite shocked. Where do you start in preparing the blossom to eat. It has so many colours and textures inside, or is the pic. of the fruit already prepared with other ingredients?

I'm sorry to sound so ignorant of this but it is the first time I have come across Banana Blossom.

Lady S. x

[Diana]

Lady S.

See the small photo on the left of the blossom dangling against black background? The outer layers are heavy dark purple and aren't chewable. See it pulled up to the left? Then the little blossoms are hidden underneath, see the small yellow lines? If you were to grab hold of this like a football, you would slice across it (like I do when rolling up collard greens to slice, like a cigar is rolled). Only, nothing needs to be rolled, it's all in the shape of the blossom.

The large photo is a cross section, the cut you made is across - then the little dots are the actual flowerettes that have been sliced along with the inner protective layering. Nothing is added in the photo. You can chop further if you like a finer texture. That is all there is to it. Soak in lemon and water (up to a few hours) until you are ready to cook.

There are recipes and photos online. One blossom is enough for a family sized recipe because other things go with it.

Love,
Diana

[saisri]

diana said:

yum, doughbuts!!! I sure enjoyed the chuckle. I love curries and coconut. I would be right at home eating those foods you have mentioned. I don't know a recipe for using the trunk, though, just that it is done. Do you have a good recipe for that? And, do you use the trunk after it has produced fruit? It will just die anyway, but I was wondering if it would be bitter after having fruit.

Thanks, Sridevi,
Diana

Hi Diana,

Sorry I meant Doughnuts ;D ;D.

I haven't made the curry of the banana trunk in years now , but it is pretty simple. I will just try to explain it simply if I can:

Banana Trunk Curry

Heat a tbsp or 2 of oil in a pan and splatter 1 tsp of mustard seeds, 1 tsp Urad dal, 1 (or more) red chillies, few curry leaves, 1/4 or 1/2 tsp turmeric (optional).

Then add the finely chopped (diced) banana trunk , salt to taste, add some water and let it cook (the water should have evaporated in the end product).

Add shredded coconut in the end as a garnish along with chopped cilantro/corriander leaves.

A word of caution ;D ;D

The banana trunk is full of fiber and so the curry is very very chewy. It can take ages to chew the curry and eat ;D ;D ;D ;D ;D ;D ;D

[saisri]

Hi LadyS,

The banana flower is like a banana too. You have to keep peeling the layers until you come across the flowers that look like long pollen on a large stem. Snap of the flower (stick with a small rounded head). It is a time consuming process.

love,
Sridevi

[saisri]

Hi Diana,

I have no idea about when to harvest the trunk, but my guess is, since you can literally use the entire banana plant for various purposes, you should be able to use the trunk once the fruit is harvested (I guess that is how it is put to the best use). I do not think the trunk will turn bitter.

love,
Sridevi