My apologies for accidentally posting it here, this would have been posted in the forum for fruit trees and tropicals other than citruses. (Laaz, can you move this whole thread over there?, thanks - Joe).

At this stage of the season, my banana flowers are churning out the male ends which will never turn into fruits. So it is about time to cut off the end of the banana blossom. In Asia these are known as 'banana heart' or 'banana blossom' and are often sold as vegetabes at Asian stores.

Be aware that not all banana hearts are palatable. The 'hearts' from the cavendishes types have high oxalic acid content and would require expert processing before you can eat them. Plantain types and their hybrids are usually more edible and tasty when properly cooked.

My Dwarf Brazilian banana heart falls into this palatable category, as well as California Gold, Dwarf Orinoco, Saba, Cardaba, etc.

various recipes follow

This first banana heart recipe is like one of my favorite dish, that my dear departed grandma used to make for us. This may not be the exact recipe but this one is more standard and I will try to make this myself:


Banana Blossom Guinatan
Serves 4

1 lb banana blossom
1 tbsp salt (for extracting excess undesirable taste in the flower)
1 lemon (optional)
2 tablespoons oil
1 medium onion, sliced
2 cloves garlic, finely chopped
1 small tomato, diced
2 tablespoons vinegar
salt and pepper to taste
1 cup thick coconut milk

Discard tough outer layers and slice the blossom thinly, first cutting it in two lengthways if it is large. Put the slices in a bowl, squeeze lemon juice (remove seeds first, the lemon is optional, this prevents blackening of the sliced flower), sprinkle with a tablespoon of salt rubbing it well in. Leave for 10-15 minutes, squeeze out juices, rinse under cold water and squeeze dry.

Heat oil in a wok or frying pan and cook onion and garlic until golden brown. Add tomato, stir for 3 minutes, then add banana blossom and vinegar and bring to the boil. Simmer for 5 minutes. Taste and add salt and pepper as required. Cook until blossom is tender, then stir in coconut milk and remove from heat. Serve with rice.

Plantain Flower with Spices
serves 4
500 g/1 lb plantain flower
1 teaspoon salt
2 teaspoons chili powder or to taste
3 tablespoons oil
sprig of fresh curry leaves or 6 dried curry leaves
2 medium onions, finely sliced

Discard tough outer layer and cut the tender portion into bite-sized pieces. Add salt and chili powder and mix well.

Heat oil and fry the curry leaves and onions, stirring, until onions are golden brown. Add the plantain flower and keep tossing over heat until tender. Serve as a vegetable accompaniment with rice and other dishes.

Thai Soup with Banana Flower
Serves 4-6

1 banana flower
1.5 litres/3 pints/6 cups water
1 teaspoon salt
2 stems fresh lemon grass, thinly sliced or 4 strips lemon zest
4 kaffir lime leaves
4 slices galangal
3 fresh chilies
2 teaspoons chopped garlic
250 ml/8 fl oz/1 cup thick coconut milk
2 tablespoons fish sauce
3 tablespoons lime juice
3 tablespoons chopped fresh coriander
3 tablespoons chopped spring onions (scallions)

Discard tough outer layers of the banana flower. Steam or boil for 15 minutes (or cover with wrap and microwave on high for 3 minutes). When cool enough to handle, cut in quarters lengthways, then across into fairly thin slices.Put slices into a saucepan with the water, salt, lemon grass, lime leaves, galangal, chilies and garlic. Bring to the boil, cover and simmer for 20 minutes or until banana flower is tender. Stir in coconut milk, fish sauce, lime juice and remove from heat. Serve sprinkled with chopped coriander and spring onions.

Banana Flower with Petai
Serves 6

220g (7 oz) banana flower
2 tablespoons dried shrimps
1/2 teaspoon crushed garlic
1/2 teaspoon finely grated fresh ginger
185 g/6 oz can petai, drained or 100 g/31/2 oz fresh petai
2 tablespoons oil
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon tamarind pur&eacutee
1 bulb pickled garlic, chopped


Discard tough outer layers of the banana flower. Steam or boil for 15 minutes (or cover with wrap and microwave on high for 3 minutes). Cool to lukewarm, halve lengthways and slice in thin slices crosswise. Meanwhile, soak dried shrimps in 1/2 cup boiling water until softened, then chop roughly. Save soaking water.

Heat oil and fry garlic and ginger on low heat, stirring until golden. Add sliced banana flower, shrimps, petai and soaking water. Sprinkle with turmeric, salt and chili powder. Toss well. Cover and cook for about 8 minutes or until tender. Stir in tamarind pur&eacutee, taste and correct seasoning. Scatter pickled garlic scattered on top and serve with rice.

Tropical Yum - Yum Tawai

http://www.thaitable.com/Thai/Ingredients/banana_flower.htm
Yum Tawai was one of the most popular meatless dishes at my boarding school. Outside of school, people make Yum Tawai with ground fish and boiled chicken. At school, we used to joke about the school trying to save money and that, even though it didn't have chicken, it had a chicken's soul. I love this dish without fish or chicken.

4 Servings

2 cups green beans
2 cups eggplant
2 cups Chinese water spinach
1/2 bell pepper
2 cups bean sprouts
1/2 banana flower
2 cups bamboo shoots

I usually grill my banana flower whole in an oven for a couple of hours and use half of it. Then peel off the black part on the outside until you only have the grayish cooked banana flower. But if you want to save time, you can also cut the uncooked banana flower in half, lengthwise, and boil for 5 minutes or until soft. Again, peel the reddish peel outside until you have the off-white banana flower. You might end up with a substantially smaller banana flower, but you'll find that it will be more than enough for the meal.

After cutting the banana flower in half, rub the opening with lime juice to keep it from turning black which looks unappetizing. Rub the lime juice on the opening even if you want to boil it. I didn't listen to my mother the first time I boiled a cut banana flower and it turned black and icky.

Cut green beans, eggplant, bamboo shoot, bell pepper and Chinese water spinach into inch long pieces. Boil eggplant, drain and set it on a serving plate. Blanch green beans, bell pepper, Chinese water spinach and bean sprouts in sequence, drain and set them on the plate. Cut the banana flower into inch long pieces and set them on the plate.

In Thailand the type of pepper that is used is Prig Chee Fah, a big, light green pepper that is not hot. But I can't find that type of pepper here. So I substitute green bell pepper. You can use the red bell pepper, too, for the color. The flavors stay true to the spirit of the original recipe.

For a traditional recipe, shred boiled chicken and set it along side of the vegetables. Add boiled ground fish in the sauce. Any white fish will do.

Banana Flower Salad With Chicken

Makes 6 servings
Dressing:
1 clove garlic
2 to 3 Thai bird chiles or 1 Serrano chile, sliced
2 tablespoons sugar
3 1/2 tablespoons freshly squeezed lime juice
2 tablespoons water
2 tablespoons fish sauce

For the salad:
1 large banana blossom, about 1 pound
8 ounces cooked chicken breast, shredded
1/2 hothouse cucumber, seeded and cut into julienne strips
1/2 medium yellow onion, peeled and sliced lengthwise into paper thin strips
1 cup loosely packed rau ram leaves
2 tablespoons fried shallots *
3 tablespoons dry roasted peanuts, chopped
Salt and freshly ground black pepper

To make the dressing: Place the garlic, chiles and sugar in a mortar and pestle and pound to a paste (or use a mini-heller_q_t processor). Transfer to a small bowl and combine with 3 tablespoons of the lime juice, water and fish sauce. Set aside.

To make the salad: Remove the 2 or 3 outer layers of the banana blossom (you can use them to serve the salad). Cut off the bottom core and the tip. Using a very sharp knife, slice crosswise into the thinnest possible strips. As you move down the blossom you will eventually encounter what looks like tiny bananas. Now remove all the leaves, discarding the baby banana pieces. Stack the leaves, roll them into a cylinder and continue slicing. Place the blossom shreds in a bowl of cold water to cover and add the remaining 1/2 tablespoon of lime juice. Use your fingers to separate the slices into rings, much as you would an onion. Let sit for 20 to 30 minutes. Drain and rinse and leave in water until ready to use. Then drain again.

Place the chicken in a bowl and add half the dressing. Set aside to marinate for 10 minutes.

Add the banana blossom shreds, julienned cucumber, onion, herbs, fried shallots and half the peanuts and the remaining dressing. Season with salt and black pepper to taste. Toss, transfer to a serving dish and top with the remaining peanuts.

Serve garnished with sprigs of fresh herbs.


Note: Toasted sesame seeds are also sometimes added to the salad. If star fruit is available, slice it thin. If it is sweet, add it to the salad when combined. If it is sour - and it may be - marinate it with a little sugar for five minutes before adding.)

Small jars of fried shallots are available at Asian stores.

Banana Flower with Smoked Sausage
http://www.northernthailand.com/cm/recipes/thai-recipes/Yumsaigrokkuaplee.html

Smoked Sausage (cocktail) 100 grams
Banana flower sliced 1 scoop (Hand full)
Thai red Onions 1 Table spoon
Crushed Peanuts 2 tablespoons

boiled egg sliced for topping garnish

chili Paste - The type cooked in oil 2 Tablespoons
Lemon Juice 2 Tablespoons
Fish Sauce 2 Tablespoons
White Sugar 2 Tablespoons
Green chili - lightly crushed to full flavour 5 chili
Soup stock - Chicken 2 Tablespoons
Coconut Cream 2 Tablespoons

1). Slice bannana flower like Onion ring size and cover with lemon juice to stop discolouring like on would with an apple.
2). Put sausages like hotdos in boiling water and heat. Remove and dry.
3). Mix all ingredents on a boil and then take a outer petal of the flower and use as a basket and fill with salad and garnish with egg. Serve

Vietnamese Banana Flower Salad
http://www.famie.com/recipes/bananaflower.htm

This fascinating salad uses the actual flower from the banana plant and a green papaya. I learned how to make this with Chef Didier of the Metropole Hotel in Hanoi, Vietnam. You can find banana flowers in Vietnamese markets or you can substitute canned ones.
Ingredients

Procedure
For 6 people
1 fresh banana flower, chiffonade
2 cups daikon radish, julienned
1 cup bean sprouts, rinsed
1 green papaya, peeled and julienned
1 red chili, small, chopped
½ cup cilantro, chopped
½ cup peanuts, unsalted, chopped
¾ cup Vietnamese sweet and sour sauce, bottled
1 tbsp fish sauce, bottled
¼ cup soy sauce, light
1 clove garlic, chopped
1 tsp ginger, chopped


1. Soak the banana flower in lemon water for 20 minutes, and then drain
2. In a large bowl, mix together the banana flower, daikon, bean sprouts, papaya, chili, cilantro, and peanuts
3. In a small bowl, whisk together the sweet and sour sauce, fish sauce, soy sauce, garlic and ginger.
4. Pour the sauce over the banana flower mixture and toss gently to coat evenly
5. Refrigerate the salad for one hour before serving

Joe since this is a forum for Recipes we will leave it here & I will adjust the forum tag tonight.

Thanks Laaz!

hey Joe can you Post pictures of the Male Blossums ?
I had no idea they had male and female ..

Tammy

Those recipes look yummy

The flowers on the red colored banana heart are all males. They come after the female flowers.

Here's a closer look:

Notice that the male flowers will never become banana fruit, they just shrivel away and fall off: