Banana is such an incredible fruit and so as it’s heart aka banana blossoms. The purple hued tear shaped flower is a traditional delicacy of South-east Asian cuisine. It has soft petals, flaky texture, and fishy flavor this is why this artichoke look-alike is also called as a vegan meat. It’s healthy too! Here’s everything about banana heart.
10 Reason To Add Banana Flowers In Your Meals
Though the big teardrop banana flowers are not a visual treat but they have outstanding medicinal properties. Iron, Vitamin E, calcium, magnesium, potassium, and many more nutrients are loaded in these reddish-purple flowers.
Therefore, banana heart is said to give following health benefits:
- Ethanol in banana flowers help fighting against infection
- Ease pain and reduce heavy menstrual bleeding
- Help controlling diabetes
- Banana blossoms are rich in magnesium which serves as an antidepressants and thus help dealing with anxiety
- The heart of banana is actually good for your heart due to active components like antioxidants that helps in preventing the risk of heart disease
- This galactagogues food is good for lactating mothers as it helps in production of breast milk
- Can dissolve kidney stones and prevent the malfunctioning of kidney
- Rich in iron thus good for anemic people
- Ease digestive issues
- A potent source of vitamin C thus good for skin
Cook With Banana Blossoms
Cooking the blossoms are not easy and it takes work to get that edible part which lies beneath the magenta hue leaves. Here’s what you should discard and save.
Peel off the outer part to get the yellow-green colored leaves. Save the outer leaves for garnishing or as a serving bowls. Take out the second layer and soak both yellow-white florets(remove stigma) and leaves in lemon water.
This will remove the bitterness and make it suitable for cooking. The blossoms taste like artichoke or bamboo shoots, soft inside and crunchy outside. It may remind you of zucchini blossoms if you have ever tasted them.
Once you have thoroughly clean and soaked the petals, it’s time to prepare some finger licking banana flower recipes.
- Banana blossoms-1shoot (soaked and cleaned)
- All-purpose flour- 1 cup
- Flour for batter- 1 cup
- Lemon juice- 2 teaspoons
- Sparkling water- half cup
- Garlic and onion powder- half teaspoon each
- Red paprika- half teaspoon
- Salt and pepper
- Oil for frying
Mix flour, salt, lemon juice, sparkling water, paprika, and spices for batter in a bowl. Coat the blossoms in the batter and carefully transfer in the frying pan. Fry until golden brown from each sides.
Take out onto a paper towel, sprinkle red paprika and enjoy with sauce or dip of your choice.
[Note: Do not slice the banana blossoms]
- Banana flower/vazhapoo- 1
- Curry leaves- a handful
- Red chilies- 2 dry
- Cumin and mustard seeds- half teaspoon
- Turmeric powder- half teaspoon
- Water- 3 cups
- Coconut oil- 1 tsp
- Grated coconut- 2 tbsp
- Urad dal- 1 tsp
Clean the vezhapoo as mentioned above and add to the salt and turmeric mixed water. Boil the chopped flowers for few minutes and strain the liquid.
Heat the frying pan, pour oil and mustard seeds, curry leaves, cumin, and dal. Add coconut and flower, mix well and cook for few minutes. Enjoy with rice and curry.
Banana Blossom Salad
- Banana blossom- 1
- White vinegar- 1 tbsp
- Bean sprouts- half cup
- Sliced shallots- 1
- Half ripe pineapple- 200gm sliced
- Mint and coriander
- White sugar- 2 tbsp
- Garlic- 2
- chilies- 3
- Lime juice- 2 tbsp
- Soy sauce- 2 tbsp
Make dressing by mixing garlic, sugar, and chilies. Crush the pineapple slices coarsely. Add the remaining ingredients and banana blossoms, drizzle the dressing and enjoy the salad.
There are many more ways to enjoy these blossoms, add them to soups, stir fry, pies, or simply make crispy fritters.