Banana Blossom

Origins

The Banana Blossom, also known as the banana male bud, banana heart, or banana flower, is part of the banana plant and is regarded as an exotic vegetable. These blossoms are harvested with bananas and were historically discarded as waste.
The flower, resembling a tear or cone, is found at the end of each banana bunch on the banana tree, with colours ranging from reddish-orange to magenta. Its brightly coloured petals are densely packed and uniformly encircle the white, fleshy interior. The flavour of a banana blossom is different from that of mature bananas; it has a vegetable-like taste, similar to artichokes and palm hearts, with a subtle nutty, fruity flavour.

Banana Blossom Uses

Fresh Banana Blossom is commonly used as a vegetable in South Asian and Southeast Asian cuisines. The darker purple outer leaves, known as the husk, are usually discarded or used as serving vessels. The inner green leaves can be included in salads or eaten like the inner leaves of cooked artichokes, served with a creamy dip or drizzled with olive oil, lemon juice and salt.
The chunky, flaky texture of the inner Banana Blossom has made it a beloved vegan alternative to fish. People often enjoy the tinned version to make tasty, battered, deep-fried vegan fish, usually served in the classic British way with mushy peas, chips and curry sauce. It’s a delightful choice for those craving a comforting and familiar vegan option.

Banana Blossom is commercially available, typically packaged in retort pouches or tins, usually in brine.