Cookbook:Banana Blossom

Banana blossoms, also called banana flowers or banana hearts, are the edible flower of the banana plant. They are similar to the artichoke, another edible flower.

Characteristics
Banana blossoms take the form of a large, teardrop-shaped, reddish-purple flower that grows at the end of a banana cluster. The tough, inedible outer petals must be removed to access the edible yellow heart. The heart is soft with a slightly meaty texture and crunch. The flavor is generally mild, somewhat similar to artichokes or hearts of palm, with a mild floral flavor.

Selection and storage
Banana blossoms are grown in tropical areas and wherever bananas are grown. In these places, they are widespread and can be found fresh in grocery stores or farmer's markets. Outside of these areas, they can typically be found in specialty stores such as Asian markets. Fresh banana blossoms should feel firm with tight-packed leaves. They should be stored in plastic in the fridge for up to three days—don't peel until just before using.

Banana blossoms may also be found canned and/or packed in brine.

Preparation
When preparing fresh whole banana blossoms, begin by slicing off the bottom and peeling off the dark outer petals—stop peeling when the tender yellow inside is revealed. To prevent browning in contact with the air, submerge the hearts in water with a small amount of lemon juice or vinegar. Soak the pink middle layer as well if using them for serving or garnish. If you encounter clusters of immature bananas ("stick fruit"), discard any brown ones but keep the yellow ones for eating.

Cooking
The banana blossom hearts can be eaten raw or cooked in a variety of ways. Like artichokes, the blossoms can be steamed and peeled apart for eating. They are also included in salads, soups, stews, and more. When cooked, the heart has a flaky texture similar to fish, making it an occasional plant-based fish substitute.