Banana Flower (approx 1kg)

Description

Banana Flowers which may also be called Banana Blossoms or Banana Hearts are used as a vegetable in South Asian and Southeast Asian Cuisine, either raw or steamed with dips or cooked in soups, rice, noodles, curries and fried foods. The flavor resembles that of artichoke. As with artichokes, both the fleshy part of the bracts and the heart are edible.

Banana flowers emerge as a large tapered cone from the center of the banana tree at the tip end of a forming bunch of bananas. They are red-orange to deep purple and consist of tightly compacted petals that house white tubular flowers within. The flower is starchy and slightly bitter, with more vegetal flavors, entirely different than the mature banana fruit.

Nutrition Facts

For a Serving Size of 100 grams   :  Calories 55      ,      Calories from Fat   :  3.2(0%)

				% DAILY VALUE*
Total Fat		0.3 g		0%
Sodium		62 mg		3%
Potassium		295 mg		8%
Carbohydrates		12 g		4%
Fiber		5.9 g		24%
Sugar		1 g
Protein		3 g
Vitamin A				0.3%
Vitamin C				13%
Calcium				1.7%
Iron				3.5%

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

Applications

To prepare the tender interior portion of the banana flower, simply peel away the dark outer husk. The younger blossoms are sweet and tender and may simply be sliced and eaten raw in salads. More mature blossoms are larger and best sautéed in a stir fry or simmered in a soup. Like artichokes and apples, banana flowers oxidize quickly when cut open and exposed to air. Place the sliced banana flower in a bowl of water with lemon juice to prevent browning. Banana flowers are best complimented by Asian cuisine, especially in Thai recipes.