Robert Danhi

Technique: Preparing Banana Blossoms

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore
Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About
  1. Prepare acidulated water to prevent the cut blossoms from browning. Combine 2 cups of water with 1 tablespoon of vinegar or lime juice.
  2. Peel back and discard any tired-looking or discolored leaves. (usually the first two or three)
  3. Trim off the bottom of the blossoms (fat end).
  4. Peel off the leaves one by one until the center is reached. Discard the immature bananas. You may need to grip the bottom a few times so the leaves will release easily.
  5. Stack the leaves and shave them very thin.
  6. Store in acidulated water until ready to serve.