Banana blossom, also known as a “banana heart”, is a tear-shaped, purple-skinned flower, which grows at the end of a banana fruit cluster. Commonly used in Asian and Indian cooking, it can be eaten raw or cooked and has become the latest must-try alternative to fish.
Although still a relatively elusive ingredient the UK, we tracked down one venue in Devon that's ahead of the game when it comes to spotting trends. Jon Mather, a chef at The Cove, near Kingsbridge, introduced banana blossom to the menu last year - although he admits it still elicits a few raised eyebrows.
"People are scared of it," he says. "When they see it on the menu, their reaction is usually 'what's that?' But for every one we serve, we give a couple away and people are blown away by it."
After a period of experimentation, Jon came up with a way of cooking the banana blossom so that it looks and tastes like real fish. The process involves coating it in natural breadcrumbs, rolling it in flour and soaking it in oat milk. It's then cooked in its own shallow fryer so that it remains separate from the regular fish.
The resulting delicacy is served with triple-cooked chips and hand-made chunky, vegan tartar sauce, infused with dill and gherkins. All for the price of £13.95. And while that might sound like a lot for a no-fish and chip supper, Jon says it's the same price as their regular fish and chips - a deliberate move, so as not to favour one over the other.
Although not exactly local (it comes from Thailand) Jon points out that banana blossom is a by-product of the banana tree and would otherwise go unused.
But of course, the pressing question is, what does it taste like? Well, for a start, banish any preconceived ideas you might have about banana fritters.
"It looks and tastes like a piece of mild fish," says Jon, who compares it to something delicate like cod or hake, only without the bones.
"It's got a lovely, flaky texture. we're really proud of it."
Jon estimates that for every portion of fish and chips they serve, around one in five is a banana blossom and chips.
The figure reflects the burgeoning proportion of people looking to lead a meat-free lifestyle.
Once a minority, alternative movement, veganism is now as mainstream as Marks and Spencer. In recent years, the number of people cutting animal products from their diets has grown exponentially. Latest figures suggest there are currently around 1.5 million vegans in the UK - equivalent to about three per cent of the population.
This stems largely from mounting concern over the environmental damage caused by intensive animal farming. And now, with the plight of the oceans and marine ecosystems also under the spotlight - highlighted in the recent Netflix documentary, Seaspiracy - there are growing fears over rapidly depleting fish stocks and the destruction of the oceans too.
It means the trend for animal-free alternatives like banana blossom, looks set to continue as growing numbers of people question the food they eat.
For Jon, it's a welcome shift. He says he looks forward to seeing banana blossoming becoming more widely available in the UK and is already contemplating new and exciting ways to include it on the menu at The Cove. Watch this space.
https://www.devonlive.com/whats-on/food-drink/devon-chef-making-vegan-fish-5350370
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