Banana Blossom — หัวปลี (Hua-plee) in Thai Cooking
A Versatile and Nutritious Ingredient
Banana blossom, also known as banana heart or banana flower, is the large, purple-red edible flower that grows at the end of a banana cluster. It is a versatile ingredient in Thai cuisine, often used in salads, stir-fries, and curries. Banana blossom has a slightly crunchy texture and a mild, nutty flavor that pairs well with bold Thai flavors.
Preparation of Banana Blossom
Before using banana blossom in cooking, it is important to prepare it properly to remove its astringent taste and sap. Here’s how to prepare banana blossom:
Peel the outer layers: The outer layers of the banana blossom are tough and inedible. Peel off the outer layers until you reach the light ivory-colored inner layers.
Separate the leaves: Carefully separate the inner ivory-colored leaves from the blossom.
Slice the leaves: Slice the leaves into thin wedges.
Soak in acidic water: Immediately soak the sliced banana blossom leaves in water with a bit of salt or lime juice to prevent them from turning black.
Dishes with Hua Plee
