Banana Blossom Citrus Toss (Printable Version)
Fresh banana blossom and grapefruit tossed with mint and peanuts in a sweet-tangy dressing.
# What You'll Need:
→ Salad
01 -
1 large banana blossom
02 -
2 large pink grapefruits, segmented
03 -
1/2 cup fresh mint leaves, torn
04 -
1/3 cup roasted peanuts, coarsely crushed
→ Dressing
05 -
2 tablespoons tamarind paste
06 -
1 1/2 tablespoons honey
07 -
1 tablespoon lime juice
08 -
1 tablespoon soy sauce
09 -
1 small garlic clove, finely minced
10 -
1 small red chili, deseeded and finely chopped
11 -
2 tablespoons water
→ For Soaking
12 -
Juice of 1 lemon
13 -
4 cups cold water
# Steps to Follow:
01 -
Peel off and discard the tough outer layers. Slice the pale inner layers thinly and immediately submerge in a bowl with lemon juice and cold water to prevent browning and remove bitterness. Soak for 10–15 minutes, then drain well and pat dry.
02 -
In a small bowl, whisk together tamarind paste, honey, lime juice, soy sauce, garlic, chili (if using), and water until smooth. Taste and adjust sweetness, salt, or acidity as desired.
03 -
In a large bowl, combine the drained banana blossom, grapefruit segments, and most of the mint leaves. Drizzle with the dressing and toss gently to combine.
04 -
Transfer to a serving platter. Sprinkle with crushed peanuts and remaining mint leaves.
05 -
Serve immediately for best texture and freshness.
# Important Notes:
01 -
If banana blossom is unavailable, substitute with thinly sliced cabbage and a few edible flower petals for a similar texture and look.
02 -
For a vegan version, replace honey with maple syrup or agave nectar.
03 -
Pairs beautifully with crisp Riesling or a citrusy wheat beer.
04 -
Adjust chili for desired spice level, or omit for a mild salad.