How to Trim and Prepare Banana Heart and Flowers
Identifying the Parts of a Banana Heart
As common as the banana may be in many parts of the world, there are so many misconceptions about it. First of all, the banana is not a tree but a herbaceous flowering plant. It grows long enough to produce fruits then dies. By the time it dies, offshoots would have grown on the ground beside it. The offshoots grow and bear fruits, and the cycle goes on.
Secondly, although so many articles and recipes written in English refer to the banana heart as banana blossoms or banana flowers, the heart and the flowers are, strictly speaking, not the same.
In the photo above, the cluster of flowers (which, if the heart had not been harvested, would have grown to a cluster of bananas) is shown growing at the base of the heart.
Both the banana heart and the flowers are edible. Some recipes use only the flowers, others use only the heart while some others use both.
To prepare the banana heart for cooking, it is essential to peel off the tough outer layers which are too fibrous to eat. As you peel off the outer layers, clusters of flowers will be exposed. Pull the flowers off and set aside for cooking and continue peeling off the tough layers.
It may take a little practice to know when to stop peeling but there are two guides to help you along.
1. The edible part of the banana heart is a pale yellow.
All the purple outer layers (bracts) are not edible. They can, however, be used as "plates" to serve the cooked banana heart or flowers in.
2. The edible part of the banana heart is smooth to the touch.
Just like the heart, each flower must be trimmed by removing the outer layer (calyx) and pulling off the pistil.
Once you reach the tender portion of the banana heart, the next step is to cut or slice it according to how you intend to cook it. Once the banana heart is cut or sliced, the cut side or sides will darken after a few seconds. The best way to avoid discoloration is to throw the cut or sliced banana heart immediately into the pan.
If, however, you intend to make a raw banana heart salad, soak the cut or sliced banana heart into a bowl of salted water (other cooks prefer adding white vinegar to the water instead of salt) to avoid discoloration.
Do the same with the flowers after they have been trimmed. Squeeze off the water before proceeding.
As common as the banana may be in many parts of the world, there are so many misconceptions about it. First of all, the banana is not a tree but a herbaceous flowering plant. It grows long enough to produce fruits then dies. By the time it dies, offshoots would have grown on the ground beside it. The offshoots grow and bear fruits, and the cycle goes on.
Secondly, although so many articles and recipes written in English refer to the banana heart as banana blossoms or banana flowers, the heart and the flowers are, strictly speaking, not the same.
In the photo above, the cluster of flowers (which, if the heart had not been harvested, would have grown to a cluster of bananas) is shown growing at the base of the heart.
Both the banana heart and the flowers are edible. Some recipes use only the flowers, others use only the heart while some others use both.
To prepare the banana heart for cooking, it is essential to peel off the tough outer layers which are too fibrous to eat. As you peel off the outer layers, clusters of flowers will be exposed. Pull the flowers off and set aside for cooking and continue peeling off the tough layers.
It may take a little practice to know when to stop peeling but there are two guides to help you along.
1. The edible part of the banana heart is a pale yellow.
All the purple outer layers (bracts) are not edible. They can, however, be used as "plates" to serve the cooked banana heart or flowers in.
2. The edible part of the banana heart is smooth to the touch.
Just like the heart, each flower must be trimmed by removing the outer layer (calyx) and pulling off the pistil.
Once you reach the tender portion of the banana heart, the next step is to cut or slice it according to how you intend to cook it. Once the banana heart is cut or sliced, the cut side or sides will darken after a few seconds. The best way to avoid discoloration is to throw the cut or sliced banana heart immediately into the pan.
If, however, you intend to make a raw banana heart salad, soak the cut or sliced banana heart into a bowl of salted water (other cooks prefer adding white vinegar to the water instead of salt) to avoid discoloration.
Do the same with the flowers after they have been trimmed. Squeeze off the water before proceeding.
