Banana blossoms, also known as banana flowers, are the large, purple flower buds that grow at the end of a banana bunch. These edible blossoms are widely used in Asian and tropical cuisines, where they add a unique texture and flavour to dishes. They have a slightly bitter and astringent taste, which makes them a great addition to savoury meals.
Before using banana blossoms, they must be peeled to remove the tough outer layers, revealing the tender inner petals. The flowers inside can be eaten raw or cooked, but they need to be soaked in lemon or vinegar water first to remove their natural bitterness and prevent them from turning brown.
In the Philippines, banana blossoms are a common ingredient in stews and rice dishes. They add a meaty texture to dishes like Kare-Kare, a rich peanut-based stew. In Sri Lanka, they are used as a vegetable, often stir-fried or made into mallung, a simple dish with grated coconut and spices.
In Chinese cuisine, banana blossoms are often pickled and used as a tangy side dish. Their slightly crunchy texture makes them a good addition to salads and stir-fries. They can also be deep-fried to create crispy appetisers, similar to tempura.
Banana blossoms are becoming popular as a vegan alternative to fish, especially in plant-based versions of fish and chips. Their flaky texture makes them a great substitute, especially when marinated with seaweed and spices for a seafood-like flavour.
Whether eaten raw in salads, cooked in stews, or pickled for a tangy bite, banana blossoms are a versatile and nutritious ingredient. Their unique texture and mild taste make them a favourite in many tropical cuisines, and they are gaining recognition in plant-based cooking worldwide.
