If you've ever seen a big purple flower hanging from a banana tree, that's banana blossom - also called banana heart or puso ng saging.
In Filipino cooking, banana blossom is treated like a vegetable. It's is slightly crunchy with a mild flavor.
Because it soaks up sauces really well, it's perfect for stews, coconut milk dishes, and even vinegar-based recipes.
Here's everything you need to know about banana blossom: what it tastes like, where to buy it, how to prep it, and how we use it in Filipino food.
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What is Banana Blossom?
Banana blossom (also called banana heart or puso ng saging) grows at the end of a banana bunch. It looks like a large, tear-shaped purple flower made up of thick outer petals.
Inside those tough purple layers is a pale, tender core - that's the part we slice and cook.
Once the bananas start forming, the blossom usually hangs below them. In many Filipino homes, nothing goes to waste, so the blossom is harvested and turned into ulam.
What Does Banana Blossom Taste Like?
Banana blossom has a mild, neutral flavor - similar to artichoke hearts. It can taste a little bitter when raw, but it becomes tender with a slightly crunchy bite when cooked.
It doesn't have a strong taste on its own, which is actually a good thing. It absorbs whatever flavors you cook it with, making it perfect for savory sauces, coconut milk dishes, and vinegar-based recipes.
Is Banana Blossom Healthy?
Yes, banana blossom is naturally high in fiber and low in calories. It also contains vitamins, minerals, and antioxidants, which is why it's commonly eaten as part of everyday meals in many Southeast Asian homes.
Like most vegetables, it's best enjoyed cooked and as part of a balanced diet. And if you have specific health concerns or dietary needs, it's always a good idea to check with your healthcare provider.
Where Can You Buy Banana Blossom?
Fresh banana blossom is easiest to find at Asian or international grocery stores, especially ones that carry Southeast Asian ingredients.
If you live in a tropical area, you might also see it sold at local markets. You can also buy banana blossom in other forms:
- Canned banana blossom - packed in brine and already cleaned. Just rinse well before using.
- Dried banana blossoms (also called bulaklak ng saging or kinchamsay) - these are the small flowers tucked between the larger petals of the banana blossom. They're usually soaked and sun-dried, which gives them a naturally salty, concentrated flavor. You'll often see them used in Filipino stews like humba and paksiw.
If you're using canned or dried, expect a softer texture compared to fresh - but they still work great in cooked dishes.
How to Prepare Banana Blossom
If you're working with fresh banana blossom, here's how to get it ready for cooking:
- Peel off and discard the tough purple outer layers until you reach the pale inner core.
- Slice the core however your recipe calls for.
- Soak the sliced blossom in water with vinegar or lemon juice to prevent browning.
- Gently massage the slices with coarse salt to remove sap and bitterness.
- Rinse well before cooking.
Keep it submerged in water until you're ready to use it.
If you're using canned banana blossom, just drain and rinse it well.
For dried banana blossoms (bulaklak ng saging), soak them in water until softened before adding to stews.
Helpful Prep Tips
- Fresh banana blossom releases sticky sap - soaking makes it easier to handle.
- Always rinse after salting.
- Taste after cooking and adjust seasoning - banana blossom itself is very mild.
Filipino Dishes That Use Banana Blossom
Banana blossom has been part of Filipino cooking long before it became popular as a meat substitute. It shows up in everyday ulam, especially in dishes with coconut milk, vinegar, or rich sauces.
If you grew up Filipino, there's a good chance you've had banana blossom in at least one of these dishes.
- Ginataang puso ng saging: A creamy, spicy dish where banana blossoms are cooked in coconut milk and shrimp paste.
- Kilawing puso ng saging: Banana blossoms cooked with vinegar and aromatics.
- Kare-kare: Peanut stew typically made with oxtail and vegetables like banana blossom.
- Tortang puso ng saging: Banana blossom fritters or omelet-style patties
- Humba: A sweeter version of adobo with dried banana blossoms and fermented soybeans.
- Pata tim: Pork leg stew with soy sauce and star anise.
- Paksiw na pata: Pork hock stew cooked with vinegar and dried blossoms
Banana Blossom FAQs
Yes, banana blossom and banana heart are the same thing. In Filipino, it's called puso ng saging. It's the flower that grows at the end of a banana bunch and is cooked like a vegetable.
No. It doesn't taste sweet at all. The flavor is mild and neutral, more like artichoke, which is why it works well in savory dishes.
If you're using fresh banana blossom, yes. Soaking it in water with vinegar or lemon juice helps prevent browning and removes bitterness and sap. Canned banana blossom just needs a good rinse.
Yes. I like to blanch it first, let it cool, then freeze it in an airtight container.
Yes, of course. It's already cleaned and ready to cook - just rinse well to remove excess brine. The texture is softer than fresh, but it works great in stews and saucy dishes.
More Filipino Food Guide
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Jen says
Thanks for this post. Very helpful
Nora Reyes says
So glad! Thank you!