Banana blossoms

UnConundrum

UnConundrum

New member
I was walking through a local asian market and saw a bunch of banana blossoms in a vegetable bin. Has anyone ever cooked with them? How would you use them?
 
Ive actually seen them / purchased them in the canned variety. Unfortunately, as in most canned products, its flavor was whatever the liquid it was canned in. I dont remember it being bad, but not all that good.

That being said, I wish i had the opportunity to try the fresh variety you found.
 
To be honest, im not sure . I just kinda tasted it out of curiosity. It was a few years ago, so I cant even recall the taste. But if I loved it, I would have bought it again. And Im sure the fresh variety is much different than the canned.
 
are they tender like a zucchini blossom? if so, zuke flowers are delicious breaded and fried, or stir fried in light soy, ginger, and a little chicken stock and sesame oil.
 
Okay, this is a probably a dumb question: will the fruit stop growing once you pull off the blossom?

I just bought seeds for small Italian zucchini to try in some of my containers this year and it says on the package that the blossoms are great fried. I'd like to try that but don't want to sacrifice the zucchini for the blossoms.

Lee
 
qsis, a zuke plant will produce a lot of female and male flowers, both of which are edible. only the females end up producing a fruit, with the help of the males of course. but so long as you don't strip away all of the male flowers, you'll end up with both flowers and fruit to eat.
 
So, BT, you just pick some of the male flowers to eat and don't touch the ones on ends of the zucchini?

I've been growing container gardens for 20 years, but never squash. I feel like such a rube asking, LOL!

Lee
 
lol, you're not a rube.

you'll need at least 4 or 5 plants to get enough flowers to be bothered with it. probably more.

you can pick the males at any time. they're noticable as they grow on a thin stem instead of on a burgeoning fruit.
 
UnConundrum said:
I was walking through a local asian market and saw a bunch of banana blossoms in a vegetable bin. Has anyone ever cooked with them? How would you use them?
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While I have not tried them myself, here's some info & ideas:

http://www.gourmetsleuth.com/Articles/Ethnic-Unique-Foods-Ingredients-645/banana-blossoms.aspx

http://archive.supermarketguru.com/34746?CurrentPage=4&archive=1&currentdate=2009-11-16


http://www.marketmanila.com/archives/puso-ng-saging-banana-bud-or-blossom

http://www.foodnetwork.com/recipes/inside-dish/banana-blossom-salad-recipe/index.html

Sounds like it is used in Asian dishes/cooking (w/ coconut milk & peanuts?). They look cute. The pic (from gourmetsleuth), kind of reminds me of an artichoke. Let us know how you prepare them.

bananablossomsliced225.jpg
bananablossomopen.jpg


I want some :)
 
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buckytom said:
lol, you're not a rube.

you'll need at least 4 or 5 plants to get enough flowers to be bothered with it. probably more.

you can pick the males at any time. they're noticable as they grow on a thin stem instead of on a burgeoning fruit.
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mom grew squash every year and she would pick the flowers and dip in egg with a touch of milk and then into very lightly salt and pepper seasoned flour. she would tap off as much flour as she could. she would say the flavor of the flower is so delicate you don't want to mask ot. then she would gentle fry in butter just til golden. they were so good and i haven't had them since the last time mom made them. :sad:
 
Banana blossoms are nothing like zucchini/squash blossoms. These suckers weigh about a pound and a half each. From what I've read, you peel off the outer petals, and then steam the interior, but I haven't seen anything that indicates what they taste like... They say you can add them to soups and stews...
 
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