Going Bananas
Consider the banana. It’s the first fresh fruit many babies eat. It’s widely available year-round, is reasonably priced and makes a nutritious snack. It even comes in its own handy yellow wrapper. Nea...
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Ingredients
- 2 small banana blossoms, sliced
- 4-6 limes, sliced
- ½ medium green papaya, peeled and thinly sliced
- 1 Keitt green mango, peeled and thinly sliced
- 2 shallots, thinly sliced
- Handful of roasted cashews
- Cilantro
Marinade
- 1 inch of fresh ginger, peeled and thinly sliced
- 1 inch of fresh ginger, peeled and thinly sliced
- 4 tablespoons vegan fish sauce or nam pla
- 4 tablespoon lime juice
- 3 garlic cloves finely diced
- 2 fresh Thai chili (or local pepper of choice)
About this recipe
SERVES 4-6 Non-vegans can use nam pla, fermented fish sauce; for vegans, look for plant-based versions.
Instructions
Fill a bowl with ice cold water and add limes. Peel purple leaves off of the banana blossom until you reach the soft white center. Thinly slice white leaves. Set young sprouts aside. Soak sliced leaves in cold water with 4 sliced limes. Repeat this process with green papaya. Place green papaya and banana blossom in the fridge for four hours. Meanwhile, make marinade: Combine all ingredients. Drain, then combine with marinade and cashews. Garnish with cilantro.
