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The Ultimate Guide to Chopping Banana Flowers: Keep Them White and Crisp for Longer

Banana blossom is a versatile ingredient that can be used in a variety of delicious dishes. It can be shredded and used in a nam sod, a traditional Thai salad, or tossed with your favorite greens for a refreshing twist. Simmer it in a hearty soup, such as bun rieu or bun bo, or stir-fry it for a quick and tasty meal. It's also excellent in curries and stir-fries, adding a unique flavor and texture.

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11 September, 2024

## Tips for Choosing Delicious Banana Flowers

Tips for selecting the best banana flowers

Banana flowers are readily available at local markets or supermarkets. If you’re making a banana flower salad or using it as a side dish with noodles, it’s best to choose flowers from the western banana tree as they tend to be less astringent than those from the eastern variety.

Look for banana flowers that are of moderate size and have a light purple or purplish hue. The presence of a thin layer of white powder on the flower buds is a good sign. The flower heads should feel heavy and firm when held.

Choose banana flowers with a thin coating of white powder.

If you’ve just picked the flowers from your garden, let the sap dry a bit before preparing them.

Tips for slicing and soaking banana flowers

Banana flowers contain a lot of sap, which tends to turn black when exposed to air. To prevent discoloration, it’s important to soak the flowers in water immediately after slicing them.

– Slice the banana flowers in water

You can slice the banana flowers directly in water and then rinse them multiple times to remove the sap. Place the flower head in a basin of water and use a sharp knife to thinly slice it underwater.

Once you’ve finished slicing, agitate the water with your hand to disperse the sap. Rinse the flowers repeatedly until the water runs clear and no sap remains. This method ensures that your banana flowers stay crisp and white without the need for additional ingredients.

– Soak banana flowers in lemon water

Another popular method to keep banana flowers white and crisp is to use lemon water. Squeeze the juice from two lemons (or adjust the amount depending on the quantity of flowers) and mix it with water. You can also add the lemon peels for extra flavor, but remember to remove the seeds to avoid them getting mixed into the sliced flowers.

As you slice the flowers, place them directly into the lemon water. The acid in the lemons will neutralize the sap and prevent discoloration.

One drawback of this method is that the flowers may turn slightly yellow when removed from the lemon water.

Alternatively, some people use vinegar instead of lemon juice. However, this approach may not be as effective and can make the flowers soggy.

Slice and soak banana flowers immediately to prevent discoloration.

– Soak banana flowers in garlic water

You can also use garlic to remove the sap from banana flowers. Crush a few garlic cloves and mix them with water, then soak the sliced flowers in this solution. Garlic is effective at neutralizing the sap, and adding a few ice cubes to the water will help keep the flowers crisp.

However, this method may leave a garlic odor, which may not be suitable for those who dislike garlic, are preparing garlic-free dishes, or are observing religious dietary restrictions that exclude garlic.

Frequently asked questions

Banana flowers turn black and soft due to oxidation and the presence of polyphenol oxidase. This enzyme causes browning and softening, similar to how an apple slice turns brown when exposed to air.

To keep banana flowers fresh and white, you can try these methods: lemon or vinegar solution, blanching, freezing, or using a food-grade preservative like citric acid or ascorbic acid.

The lemon or vinegar solution method is a natural and effective way to keep banana flowers crisp and white. Simply soak the flowers in a solution of water, lemon juice, or vinegar for about 10 minutes, and then store them in an airtight container in the refrigerator.

Yes, freezing is a great way to extend the shelf life of banana flowers. Blanch the flowers first, then freeze them in an airtight container. When needed, simply thaw and use them in your desired recipe.

Citric acid and ascorbic acid are effective food-grade preservatives that can be used to keep banana flowers fresh and white. These acids inhibit the enzyme causing browning and can be easily found in grocery stores.