When it comes to superfoods, you probably think of things like kale, broccoli, blueberries, and acai berries. But I bet you’ve never heard of banana flowers as a superfood! The large edible blossoms from banana plants are actually used like a vegetable, and surprise—they don’t taste like banana fruit.
Have you ever seen a banana plant in bloom? Its flowers are among the most unusual in the plant kingdom!
A fact that many folks aren’t aware of is that these flowers are also edible and considered a delicacy. Banana flowers are widely used in Southeast Asian cooking, as well as in other parts of the world where banana plants grow.
If you’ve never tried banana flower before, you should. Let’s have a look at what these strange blooms actually are, how to harvest them, and how to prepare them!
What are banana flowers?
Also known as a banana blossom or banana heart, what we call the banana flower is found on both wild and cultivated species of banana plants (Musa). The large flower bud actually consists of the male part of a banana plant’s bloom, as well as a cluster of dark reddish-purple modified leaves (called bracts) that protect it. The bud is large and teardrop-shaped. When a banana plant flowers, it produces a long stalk called a rachis, which hangs downward. The flower bud, which can be quite large and weighs up to a pound, dangles at the bottom of this stalk.
Located above it are the female flowers, plus their ovaries: clusters of developing bananas, also called “hands.” (As you might’ve guessed, individual bananas are known as “fingers.”)
While most banana blossoms you’ll find are purple- or maroon-colored, pink and yellow banana blossoms also exist. These flowers are found on ornamental species (such as Musa ornata), wild species (such as Musa velutina), or cold-hardy species (such as Musa basjoo). While all of their flowers are edible, the plants themselves are not as common (or are grown in climates that are not conducive to flowering), so you don’t see often pink and yellow banana blossoms used in cooking.
Are banana flowers edible?
If you peel away a banana flower’s typical purple-red outer bracts and lighter pink inner bracts, you’ll find a pale, soft core.
As with an artichoke (which these flowers are pretty reminiscent of), the outer bracts of the banana blossom are technically edible, but not worth the trouble. They’re just too tough.
Other parts, however, have a more pleasing texture and can be eaten:
The pale heart
The pale inner leaves
The elongated florets
You’ll find recipes for these different parts of the banana flower wherever in the world banana plants naturally grow. They’re surprisingly versatile, and every culture has its own approach to them!
What do banana flowers taste like?
Surprise: Banana flower hearts don’t taste like banana.
They’re actually kind of bitter, especially the less tender parts, but this bitter flavor is easy enough to eliminate by soaking the flower components in water with some salt and lemon juice.
Once you’ve soaked the banana blossom parts, the heart will have a neutral flavor and soft layered texture. Its taste and mouthfeel are often compared to something like palm hearts (the soft edible core of a palm tree) or bamboo shoots (edible young bamboo sprouts). It’s flaky and very lightly crunchy, and used more like a vegetable than a fruit.
The florets (male flowers) located between the bracts also taste quite mild, although they have somewhat of a sweet and floral aroma.