Banana Blossom or Banana Heart

In the tropical countries of Southeast Asia, the edible blossoms of the banana plant (Musa paradisiaca) are considered a delicacy. They are used as a savory ingredient in soups, curries, and salads, and also as a garnish. In Europe, like young jackfruit, they have recently gained popularity as a natural meat substitute. The blossom is also sometimes called “banana heart”. In Thailand it is known as “Hua Pli” ( ).

Fresh Banana Blossom

In Southeast Asia, fresh banana blossoms are widely available at markets and supermarkets, and many people can harvest them from their own gardens. Here in Europe, you need a good deal of luck to find them fresh at a well-stocked Asian supermarket. I have heard from Anne’s sister that she spotted some in Basel, for example.

Banana Blossom in Strips

Very occasionally, you can find fresh banana blossom cut into strips in the chilled section of well-stocked Asian supermarkets. By the time they reach us here, however, they dry out very quickly and tend to become rather bland. I would therefore recommend reaching for the canned version instead (see below).

Usage

• Thai Gaeng Liang Ga Prau

Canned Banana Blossom

As an alternative to fresh banana blossoms, you can also buy them canned in brine. Even in this form I have only found them in very few Asian supermarkets here. Thanks to the trend of marketing them as a meat substitute, they may also turn up in health food stores.

Local Alternative

A reasonably good local alternative to banana blossom is chicory. This winter vegetable, which originates from Belgium, has a similar texture to banana blossoms and likewise contains plenty of bitter compounds.