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Aroy Mak Mak

Banana Blossom

หัวปลี

Hua plee: the purple flower of the banana plant, sliced raw into salads and served with noodles.

Banana Blossom

The banana blossom is the large, teardrop-shaped, purple flower that hangs from the end of a bunch of bananas. Its pale inner layers are crunchy and mild, and they are eaten raw, in salads and in curries.

Pronunciationhua plee
FlavourMild, slightly astringent and crunchy, like artichoke heart
Used inYam hua plee salad, with pad Thai and khanom jeen, curries
SubstituteTinned banana blossom in brine, or artichoke hearts

How it is used

Sliced thinly and served raw beside pad Thai and khanom jeen; tossed in yam hua plee, a salad with chicken or prawns, coconut cream and chilli jam; and added to curries and soups such as tom kha.

Preparing it

Peel away the tough outer purple layers and the small flowers between them until you reach the pale heart. Rub your knife and hands with lime or oil, because the sap stains. Slice the heart thinly and drop it straight into water with lime juice or salt to stop it browning.

Buying and storing

Choose a firm, heavy blossom with tightly closed layers. It keeps for a few days in the fridge, but prepare it just before using.

Cook’s tip

Soak sliced banana blossom in salted, lemony water for 15 minutes. It loses some astringency and stays pale and crisp.

More Vegetables

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