Banana Flowers

Seasonality: Year Round
Origin: USA

Banana flowers are, you guessed it, the edible flower bud of the banana tree! While a unique ingredient in the US, banana flowers or blossoms are a staple in Southeast Asian cuisine, where they're enjoyed pickled, simmered in curries, or added to stir-fries and chutneys.

Much like an artichoke, the prized portion of the fruit is the “heart,” which has a mild, faintly floral flavor with nutty, bitter notes and somewhat of a meaty texture that can be likened to hearts of palm.

To prepare, peel off the purple-red “bracts” or leaves until you reach the yellow-white inner core. (If the stamen is removed, the small florets between the bracts can be used.) Chop the core and soak the pieces in cool water with lemon juice to prevent browning and tame any bitter flavor.

Banana flowers are perishable. Use them as soon as possible for the best flavor and texture. Wrap tightly in plastic wrap and store in the fridge for up to 3 days.

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