Banana Blossoms: The Unique Flower That Works As A Fish Substitute

Though there are plenty of plant-based meat alternatives, such as beef patties, chicken, and sausages, sometimes good old vegetables and fruits are enough to do the trick. Produce like jackfruit has been praised among vegetarians and vegans for its abilities as a meat alternative — it can be whipped up as barbecue, tacos, curries, and even replicated pulled pork. There's now a "new" product in town: Banana blossoms.

Banana blossoms, also known as banana flowers, are edible flowers of a type of banana native to Malaysia. If the banana blossoms are left on a tree, parts of the flowers will blossom into a banana. However, if they are picked prematurely, they are transformed into tasty dishes. The blossoms are typically found in South and Southeast Asian cuisine. In addition to being eaten, banana blossoms also are used in traditional medicine. They were shown to lower cholesterol and blood sugar levels. If you're in search of vegan-friendly fish fare, banana blossoms might be your answer.

While its name may allude to the plant tasting sweet and floral, banana blossoms actually have a neutral and mild flavor. This allows the plant to absorb flavors from other ingredients you may cook it with. The flower is not as daunting to cook as it may appear.

While banana blossoms can be eaten raw, the plant's ability to soak up whether seasoning is sprinkled on it makes it versatile. When cooked, its exterior can mimic the flakiness of fish. All in all, this makes banana blossoms useful ingredients to create vegan seafood fare. One way to get banana blossoms to taste just like fish is to marinate it in kombu, or dried kelp seaweed, then wrap it in sheets of nori, Sainsbury's trends and innovation manager Alexa Masterson-Jones tells The Guardian. In this process, the banana blossoms will absorb the briny flavors.

Not only are they tasty, but banana blossoms also tout numerous health benefits. Banana blossoms are high in antioxidants and low in calories, fat, and cholesterol. according to research published in the Journal of Food Science and Technology. They are a great way to get some fiber, vitamin C as well as vitamin A.

Though cooking with banana blossoms seems daunting, there are steps to ensure your time in the kitchen goes seemingly. Just like artichokes, banana blossoms require some preparation. The "heart" of the banana blossom and the interior, fleshy petals are edible. Simply, slice off the bottom and peel off the outer petals of the banana blossoms. Stop peeling until you reach the yellow-white florets.

If banana blossom "fish" tacos aren't your thing, you can try them in traditional Asian dishes. In Asian cuisines, banana blossoms are typically cooked in stews and curries, such as Mochar Ghonto, which is a banana blossom curry. The flowers can be boiled and steamed as well.

Banana blossoms are also great in a stir-fry — try adding banana blossoms in a stir-fry along with spices and ingredients like red chili, cumin, and coconut. If you enjoy whipping up Thai and Vietnamese cuisines, banana blossoms are your best friends. Many Thai and Vietnamese dishes, such as salads and fish patties, feature banana blossoms. To help save time and hassle, canned and frozen banana blossoms are available at Asian supermarkets.