Banana Blossom Salad

Sauce: Mix all ingredients well in a baking bowl.

Leaf salad: Remove the outermost 2 leaves from the blossoms, cut blossoms in half lengthwise, cut diagonally into tender strips. combine iced water and lime juice in a large baking bowl, add blossom strips, mix well, steep with lid closed in about One hour.

Drain flower strips well, add to sauce form. Mix ginger and all ingredients up to and including mint, serve, garnish.

It goes well with: Basmati or perfumed rice.

Banana flowers: Banana flowers usually come from Thailand or Vietnam, where they are quite popular as a vegetable. The fruits are formed from the female flowers, while the male ones remain hanging in at the bottom of the fruiting stem. These dark red male flowers are harvested and eaten raw or cooked. They have a mild astringent effect, causing the pores on the oral mucosa to contract. Raw, the flowers have a subtle banana aroma, while the cooked flowers are reminiscent of artichoke hearts in taste and appearance. To prepare, remove the red bracts, then chop the stem. Cut banana flowers in half and soften in boiling salt-lemon water, Twenty min just soft.

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