Quote:
Originally Posted by slucko
I've made and enjoyed banana flower dishes for a few years now. Recently I've become curious as to which banana varieties may have the choicest flowers for eating. Up until this point I've just eaten whichever I could find first on nights I wanted to have some, most of the time not knowing which varieties they were from.
I'd like to hear your experiences with this - ones you loved, ones that you found disagreeable, etc, and why.
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slucko,
If you're using the "bell" or "cabbage" then the ABBs and BBs are the way to go. They are a tad less astringent and acrid. At any rate the bell has to be reboiled and the water discarded several times before palatability is achieved.
The discarded water is medicinal.
The hearts can also be eaten cooked.
The true flowers are different. Mostly they can be cooked in curries, other vegetable stews or otherwise with less fuss. As, BTW, can most Heliconia true flowers.
shannon
shannon.di.corse@gmail.com