Who says the banana is the only edible part of the plant??.The banana blossom is the unopened flower of the banana plant.It's color ranges from a dark fuchsia to reddish-purple.To use , the hard outer leaves are removed and the inside white tender heart is eaten.It has a taste and texture similar to artichokes or hearts of palm which makes it a perfect addition to salads.Banana blossoms are a favorite of South Asian cuisine where they are cooked as a vegetable and used in salads, curries, and stews.
Yield:4 Servings
Ingredients:
1 c coconut cream
1 lb.skinless, boneless chicken breasts, cut into small cubes
2 1/2 large tomatoes, chopped into small pieces
1c fresh mint leaves
1/2 c cilantro
9oz. canned banana blossom, drained, rinsed,cut into small pieces
salt, to taste
1.In a medium saucepan, bring the coconut cream to a boil. Add the chicken breast and reduce the heat and simmer for 20-25 minutes, stirring every few minutes.
2.Remove the pan from the heat and discard the coconut cream.Place the chicken in a separate serving dish.
3. In a separate medium bowl, mix the remainder of the ingredients together until evenly combined.
4.Add the tomato-banana blossom mixture to the chicken and gently toss together.Serve with a side of rice.