Natural form

A whole banana flower showing its deep purple-red teardrop blossom hanging on a wooden surface.

Shows readers the distinctive whole blossom as they would encounter it at a market or on the plant.

Produce

Banana Flower

Large purple blossom of the banana plant, used in Southeast Asian salads and curries.

The banana flower is the deep purple-red teardrop blossom that hangs from the banana plant, with tender pale inner bracts and florets. The inner layers are shredded for Southeast Asian salads, simmered in curries, or fried, after soaking in acidulated water to prevent browning. It has a mild, slightly astringent flavor and an artichoke-like texture.

The banana flower (also called banana blossom or banana heart) is the massive inflorescence that emerges at the end of a banana plant's life cycle, signaling the end of fruit production for that stalk. Each plant produces only one flower bud, which can weigh 1–2 kg (2–4 lbs) fresh. The bud consists of tightly layered outer bracts—deep maroon to purple—that must be peeled away to reveal the edible pale core and the small white florets nestled within. Its flavor is mildly sweet and nutty with a faint bitterness, often compared to an artichoke. The texture varies by preparation: tender when cooked, with the florets offering a pleasing crunch. What makes this ingredient demanding is the sticky white latex that exudes from cut surfaces—it stains, tastes bitter, and must be leached out through soaking in acidulated water before cooking.

Measured in: piece
Storage: Fridge

Types & varieties

Thai banana flower

Smaller and more delicate; commonly used raw in salads after thorough cleaning

Red banana flower

Darker bracts with reddish tinge; slightly more tender texture

Cavendish banana flower

From the common commercial variety; widely available in markets

Filipino varieties

Used in tinola and pinakbet; often shredded and formed into fritters

Cleaning and Preparation

Proper cleaning is essential before any cooking method. The latex is the primary challenge—left on, it makes the flower bitter and turns the flesh gray. Work quickly once you begin cutting, and keep all pieces submerged in acidulated water.

Gather 1 tablespoon lemon or lime juice per cup of cold water in a large bowl
Slice the bud in half lengthwise or into sections
Immediately submerge cut pieces in the acidulated water
Peel bracts from outside inward, setting aside each layer to check for edibility
The innermost pale bracts are the only ones worth eating; discard tough outer layers
Remove the central column (core) if tough
Separate the small white florets from the spongy base; rinse and soak florets separately
Taste a piece raw—if too bitter, soak longer in fresh acidulated water
Drain and pat dry before cooking

Common uses

Raw in Thai salads (laab, yum) after careful cleaning and soakingStewed in coconut milk curries, particularly in Kerala (India) and MyanmarStir-fried with chilies, shallots, and dried shrimp in Filipino cuisineTempura-battered and deep-fried as fritters (pakoda in India, buu in Vietnam)Added to tinola (Filipino chicken stew) for texturePickled or fermented as a preserved vegetableSimmered in soups and stews for body and subtle flavorSubstituted for artichoke in Mediterranean-style preparations

Tips & pitfalls

Soak cut pieces immediately in water with lime or lemon juice (1 tablespoon per cup) to prevent oxidation and remove bitter latex
Work quickly or keep submerged—exposed surfaces turn brown within minutes
Peel bracts from outside inward; the innermost pale bracts are the only edible part
The small white florets inside are edible but time-consuming to clean; they can be pickled or added to fritter batter
Do not overcook—3–5 minutes in boiling water or 2–3 minutes in a stir-fry is sufficient; mushiness indicates overcooking
Taste a small piece raw first—if excessively bitter, continue soaking in fresh acidulated water
For curries, blanch briefly then refresh in cold water before adding to prevent mushiness
Canned versions require thorough rinsing to remove brine taste; press and squeeze out excess liquid

Nutrition

58kcal

Energy

243 kJ · per 100 g

Where the calories come from

Protein 14%Carbs 63%Fat 23%

Protein

2.1g

4% DV

Carbs

9.1g

3% DV

Fat

1.4g

2% DV

Fiber

0% DV

Sugars

7.4g

of which

Sodium

41mg

2% DV

Notable micronutrients

Vitamin B1215% DV

Riboflavin (B2)11% DV

Calcium9% DV

Potassium3% DV

Zinc3% DV

Folate2% DV

Source · USDA FoodData Central · approx. SILK Mocha, soymilk

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In the shops

Matched grocery products

Banana
170 g · Mercadona
€0.26
Banana 1 unit
ud · Bonpreu
€0.22
Plantain
280 g · Mercadona
€0.81
Canary Islands Banana IGP
150 g · Mercadona
€0.41
Banana Cluster 800 g
kg · Bonpreu
€1.49
Canary Islands IGP Banana
LA COLLITA · ud · Bonpreu
€0.68

Good to know

Part used: Inner pale core (spathe) and bracts; small white florets inside may also be cooked
Flavor: Mildly sweet and nutty, faintly bitter; often compared to artichoke
Texture: Tender when cooked; layers must be separated; florets have a slightly crunchy texture
Color: Outer bracts deep maroon to purple; inner edible portion creamy white to pale yellow
Latex: Exudes sticky white sap that stains and tastes bitter; must be removed by soaking
Season: Year-round in tropical climates; spring through summer in subtropical regions
Origin: Southeast Asia and South Asia; now grown in all tropical regions worldwide
Yield: Low—outer bracts and bitter portions discarded; approximately 20–30% edible
Storage: Refrigerate unwrapped up to 3 days; store in acidulated water (lemon juice) to prevent browning
Available forms: Fresh in Asian markets; also canned in brine (pre-cleaned, convenient but saltier)

Substitutes

Hearts of palm — Most neutral-tasting substitute; texture is similar but slightly crunchier; use raw in salads or cook briefly
Artichoke hearts — Comparable mild, slightly sweet flavor and similar cooking behavior; blanch before using
Jicama — Provides crunch but lacks the subtle banana flavor; best in raw preparations
Green papaya — Similar texture in raw salads; works in Thai-style preparations but changes flavor profile significantly

Pairs with

Lime or lemon juiceCoconut milkFish sauce and limeChilies and shallotsMustard seeds and curry leavesMint and cilantroShrimp paste Peanuts

Also called

Mocha · Banana Blossom