The banana flower, also known as a banana blossom or banana heart, is a striking, elongated, cone-shaped bud that forms at the end of a banana cluster. It hangs from a thick, fibrous stalk below the developing fruits and is generally large, with market specimens typically ranging up to 30 centimeters in length. The external layers consist of tightly wrapped, overlapping bracts, whose colors range from deep red-purple to maroon. These bracts are tough and inedible, protecting the delicate inner parts. When peeled away, the bracts reveal rows of slender, cylindrical florets, which are initially pale yellow-white but rapidly darken when exposed to air. The innermost part, called the “heart,” is firm, semi-fibrous, and creamy white or pale yellow, prized for its mildly sweet, vegetal, and slightly floral flavor.
Banana flowers are commonly used in Southeast Asian and South Asian cuisines, featuring in salads, curries, and stir-fries. They can be eaten raw or cooked, though some preparation is needed: the hard stamen and outer petal covering of each floret must be removed, and soaking the florets in lemon or vinegar water is recommended to reduce bitterness and prevent discoloration. Botanically, the flower contains both male and female organs, though the female flowers nearer the plant's base develop into fruit and the male flowers, further below, primarily produce pollen. Known for their nutrient density, banana flowers contain fiber, antioxidants, and a variety of essential minerals, making them both a culinary delicacy and a nourishing ingredient.
Foto shot in Jardín Botánico de la Concepción, Málaga, España
Fuentes del texto: The Spruce Eats & Perplexity.ai
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