|shredded banana blossom|
How to Prepare a Banana Blossom
1 banana blossom
Juice from 1 lime or lemon, seeds removed
A large container
1) Fill a large container with cold water and lime or lemon juice.
2) Peel off 3-4 outer layers of the banana blossom bracts (or petals).
3) Cut the blossom in half lengthwise.
4) Core each blossom half.
5) Thinly sliced each blossom half and put in water immediately.
6) Repeat the same step for the other blossom half.
7) Let soak for 4-6 hours or overnight (for some variety of blossoms it is best to soak overnight).
8) Remove the purple blossom, drain and squeeze out excess water before eating.
|banana blossom (banana heart)|
|my friend Donna clipping off|
a banana blossom for me
using her handy tree lopper
|up close with the tree lopper|
--I want one that is collapsible
so I take it hiking in the tropical wilderness!
|my husband cutting down a blossom for me|
|my prep work|
lucky for me I had two types of blossom
I used the banana leaves for my work area
(you can roll up your trash and compose it later)
|remove the outer bracts until you come to|
the tight shape blossom, wash well
|cut the blossom in half lengthwise|
|cut into the core in a "V" shape (similar to coring cabbage)|
|remove and discard the core and put the one|
you are not using in the water immediately
(to prevent oxidation)
|slice the blossom as finely as you can|
(use a sharp knife or a slicer)
put the shredded blossom in the water immediately
|as you can see when the cut blossom comes in contact|
with oxygen too long it will turn black
(it's still edible but doesn't look so appealing)
*The banana blossom is not so readily available in New Hampshire. However, you may be able to find them in some Asian grocers.
*I prefer to soak the blossom overnight for convenience and best result.
*Save the nicest looking outer blossom bracts in the refrigerator to use as bowls or for decorative use later. The last image (see above) has two blossom bracts that I saved.
*If you are using the banana leaves as your work area (as pictured above), make sure to clean them by wiping the leaves gently with a wet cloth or paper towel.
*The stain from the banana sap is difficult to remove. Avoid wearing your best clothes for this procedure!
**Addendum: Below are a few updated photos taken in Vietnam (2015). These banana blossoms came from a banana variety (known as chuoi hot in Vietnamese) that has black round seeds that resemble whole black peppercorns (found inside the flesh). People in Vietnam eat the raw green banana slices wrap in noodles and salads. The ripe bananas are edible but they are not so popular. The young tree is edible but that will be covered in another post! My late grandfather enjoyed eating them and he planted this variety of banana trees (see below) on his land. My relatives still can enjoy them to this day.
|--banana variety with black seeds inside|
known as chuoi hot in Vietnamese
|--beautiful banana blossoms|
|--my grandmother holding the|
banana blossoms harvested from her back yard
|--peel off and discard the outer layers|
|--these are so tender I did not have to core them|
--the thinner you slice these the better
|--these banana blossoms do not get dark in color|
when exposed to air like the other types
--you may add lime or lemon juice
to the water if interested
|--just need to squeeze out excess water and then they are ready to eat|