Banana Bud
The tapering, purplish inflorescence hanging at the end of a clump of bananas is normally cut just after the fruit has formed, and is widely used as a vegetable. Certain varieties of banana, such as the plantain or “cooking” banana, produce a better flavoured and textured bud, and these are the ones you’re likely to find in the market.
The outer leaf sheathes of the bud should be pulled off, together with the blossoms, until the pinkish-white heart is revealed. Use an oiled knife to cut the bud lengthwise into four; fastidious cooks also pull the hard stamen from the centre of each blossom; this is a fiddly task bat worth the effort.
The prepared bud is then chopped and blanched. It is very popular as a salad, with a coconut milk dressing, or eaten with a savory dip. It can also be simmered in coconut milk after the initial blanching. The flavor is reminiscent of artichokes, and banana bud goes well with a vinaigrette dressing