FRESH FACT: Bananas (much like money) do NOT grow on trees. Related to the lily and orchid, the banana plant is actually a giant herb that produces edible fruit, known to reach 9m in height, it is the world’s largest perennial plant without a woody stem.
The banana is one of the most well known and easily recognisable fruits in Australia- we even have a really big one as a landmark up near Coffs Harbour. It’s not hard to understand why we’re so enamoured with the fruit, it is a healthy snack that is convenient to eat, tasty and affordable. But how can this everyday favourite dessert style fruit translate onto the menu? Today we’re taking a broader look at bananas, going beyond the dessert fruit to banana products that are lesser known yet, valuable in the kitchen. As an overgrown herb, the banana plant itself deserves some attention as the blossoms and leaves have their own unique flavour, character and purpose. Or for something different, why not include plantain (or cooking bananas) on the menu, found in Cuban, Caribbean cuisine they are a fabulous alternative to root vegetables being both versatile and interesting.
PLANTAIN BANANAS: aka Cooking Bananas
Availability: all year
Use: used as a vegetable, popular in Caribbean, Mexican and Asian cuisine
Appearance: firm fruit with a thick green skin, they are longer and fatter than sweet bananas (Cavendish etc) .
Flavour: less sugar, more starch- these bananas boast a taste and texture somewhat similar to a potato, getting sweeter as they ripen
Preparation: must be cooked- can be fried, boiled, baked, pickled, sautéed, mashed and stewed
BANANA BUD/BELL/BLOSSOM:
Availability: all year
Use: the banana heart within the bud can be prepared like a vegetable and adds wonderful texture to dishes
Appearance: unopened, crimson red-purple bud
Flavour: rich, creamy, nutty flavour, however the stamens of the flowers inside can lend it a sharp/bitter edge
Preparation: once cut drizzle use lemon/lime mix to prevent discolouration. To soften the sometimes astringent edge, the heart is often soaked/steamed before use- then grilled, chopped into salads
BANANA ARMS:
Availability: all year– please note there is a minimum 7 day turnaround for orders of banana arms
Use: highly ornamental
Appearance: green dessert bananas still attached to the
Flavour: the bananas on the arm are Cavendish, therefore dessert bananas
LADYFINGER BANANAS: aka sugar bananas
Availability: all year
Use: dessert banana
Appearance: short banana with a very thin skin
Flavour: very sweet
Preparation: eat fresh or sliced into desserts, salads etc
BANANA LEAVES:
Available: all year
Appearance: bright green, ridged leaves
Use: ornamental or wrapping food into a parcel that is to be grilled, steamed, boiled
Flavour: not eaten but lend a flavour to the food they wrap/contain
Preparation: pass over a flame (heat source) before using as a wrap as this will make them more hardy and prevent them from tearing.
INSPIRED PRODUCE:
Grilled chicken and banana flower salad via SBS Food – see full recipe here
