GOING BANANAS
FRESH FACT: Bananas (much like money) do NOT grow on trees. Related to the lily and orchid, the banana plant is actually a giant herb that produces edible fruit, known to reach 9m in height, it is the world’s largest perennial plant without a woody stem.
The banana is one of the most well known and easily recognisable fruits in Australia- we even have a really big one as a landmark up near Coffs Harbour. It’s not hard to understand why we’re so enamoured with the fruit, it is a healthy snack that is convenient to eat, tasty and affordable. But how can this everyday favourite dessert style fruit translate onto the menu? Today we’re taking a broader look at bananas, going beyond the dessert fruit to banana products that are lesser known yet, valuable in the kitchen. As an overgrown herb, the banana plant itself deserves some attention as the blossoms and leaves have their own unique flavour, character and purpose. Or for something different, why not include plantain (or cooking bananas) on the menu, found in Cuban, Caribbean cuisine they are a fabulous alternative to root vegetables being both versatile and interesting.
PLANTAIN BANANAS: aka Cooking Bananas
Availability: all year
Use: used as a vegetable, popular in Caribbean, Mexican and Asian cuisine
Appearance: firm fruit with a thick green skin, they are longer and fatter than sweet bananas (Cavendish etc) .
Flavour: less sugar, more starch- these bananas boast a taste and texture somewhat similar to a potato, getting sweeter as they ripen
Preparation: must be cooked- can be fried, boiled, baked, pickled, sautéed, mashed and stewed
BANANA BUD/BELL/BLOSSOM:
Availability: all year
Use: the banana heart within the bud can be prepared like a vegetable and adds wonderful texture to dishes
Appearance: unopened, crimson red-purple bud
Flavour: rich, creamy, nutty flavour, however the stamens of the flowers inside can lend it a sharp/bitter edge
Preparation: once cut drizzle use lemon/lime mix to prevent discolouration. To soften the sometimes astringent edge, the heart is often soaked/steamed before use- then grilled, chopped into salads
BANANA ARMS:
Availability: all year- please note there is a minimum 7 day turnaround for orders of banana arms
Use: highly ornamental
Appearance: green dessert bananas still attached to the
Flavour: the bananas on the arm are Cavendish, therefore dessert bananas
LADYFINGER BANANAS: aka sugar bananas
Availability: all year
Use: dessert banana
Appearance: short banana with a very thin skin
Flavour: very sweet
Preparation: eat fresh or sliced into desserts, salads etc
BANANA LEAVES:
Available: all year
Appearance: bright green, ridged leaves
Use: ornamental or wrapping food into a parcel that is to be grilled, steamed, boiled
Flavour: not eaten but lend a flavour to the food they wrap/contain
Preparation: pass over a flame (heat source) before using as a wrap as this will make them more hardy and prevent them from tearing.
INSPIRED PRODUCE:
Grilled chicken and banana flower salad via SBS Food – see full recipe here
MANGO MAGIC
Q: What does Paisley pattern have to do with Mangoes?
It’s easy to tell when mangoes are in full swing at the Sydney Markets, not only are the luscious yellow fruits clearly in abundance but their sweet, tropical aroma literally takes over the Flemington site, distracting buyers and visitors with early morning visions of cocktails and beach holidays. While we’re a while off that stage yet, the first of the Kensington Pride mangoes from the Northern Territory have arrived at the markets. They are in good supply, good quality and eating at around an 8/10. To get your juices flowing for the peak mango season and its signature aroma, this week we are sharing inspirational recipes and flavour combinations that capture the essence of this nutritional, delicious and iconic fruit.
Mango varieties: For more information on the individual mango varieties and when to expect them, click here.
The Feel Good Factor: A 200 g mango provides up to 3x the RDI of Vit A and Vit C. They are also a rich source of fibre and potassium and provide more of the anti-oxidant beta-carotene than any other fruit
Something Light:
Crunchy Jicama and Mango salad with Chile and Lime
Source: Tyler Florence via Lifestyle Food
NB: With Jicama (yam bean) and mango both in season until December, this crunchy combination of flavours is ideal for a Spring salad. To find out more about Jicama, click here
Mango salsa and coconut heart salad
Source: Peter Kuravita via SBS Food
NB: This salad offers a wonderful blend of flavours. While coconut hearts can be a little hard to come by, never fear as granny smith apples are offered as a good replacement
Tahitian snapper tartare
Source: Robert Oliver via NZ Herald
Something Substantial:
Tali Macchi
Source: Alfred Prasad via Great British Chefs
Duck and Mango curry, plus lemon and curry leaf rice
Source: Yotam Ottolenghi via Guardian.co.uk
Seared Tuna with Mango Salsa (Ca Tu Chien)
Source: Luke Nguyen via SBS Food
Something Sweet:
Caramel mille feuille, mango and gold leaf press and crystalised chilli
Source: Frances Atkins via Great British Chefs
Young coconut jelly and burnt mango cream with pandanus macaroons
Source: Martin Boetz via Gourmet Traveller
Something Refreshing:
Ceylon Sailor
Source: Wayne Collins via BBC Food
Mango, ginger and lemongrass cordial
Source: Gourmet Traveller
A: The pattern we all know as Paisley (due to the market dominance of the weavers from Paisley, Scotland during the 1800s) was actually created in India where it was inspired by the shape of the mango- which in India is considered to be a divine food of the Gods symbolising love. In Tamil the paisley pattern is called ‘Mankolam’ (mango design), in Punjabi it is called ‘Ambi’ which derives from ‘Amb’ (mango) and in Pakistan it is called the ‘Carrey ‘ design with the word ‘Carrey’ meaning mango seed in Urdu.
MARKET 5: SPECIALTY PRODUCE
Q: Are Warrigal Greens an all-Australian speciality?
Having worked on premium food magazines for much of the last decade, I am fully able to appreciate the overwhelming momentum of the ‘foodie culture’ here in Australia. Whether you put it down to the rise of the ‘Celebrity Chef’, industry efforts to make great food more accessible or the influence of stunning food publications (think Gourmet Traveller, Vogue E&T, delicious) there is no doubt that Australian cuisine now boasts a definite gourmet leaning. The average Australian is much more adventurous in the kitchen, preparing dishes at home that demand complicated prep and obscure produce previously only braved by the professionals. So to put you on the front foot with these increasingly discerning foodies, this week we are profiling ‘specialty produce’ items, which being a little off beat, present a fantastic opportunity to create something truly different and special this Spring.
SALTBUSH: aka Old Man Saltbush
A native plant previously used by indigenous Australians for its seeds (which were ground and roasted for making damper), this hardy shrub has taken on a new dimension in modern cuisine. Through careful selection and production in hothouses the bitter, wild plant used for rejuvenating land and grazing has been replaced by a much more user-friend large leaf variety.
Availability: all year
Use: blanch or use fresh as a salad leaf, stir-fry vegetable or similarly to a banana leaf
Supply: hits markets on Thursdays- production/supply steady and good quality
Health factor: good source of protein, mineral salts, antioxidants and calcium
JACKFRUIT:
Originally from South Western India, the Jackfruit is the national fruit of both Bangladesh and Indonesia. The largest of all cultivated fruits it is renowned for its distinctively sweet aroma and flesh. While also enjoyed as an immature fruit, the jackfruit is at its best when its prickly skin softens and its characteristic sweet aroma comes through.
Availability: Jun - Apr
Use: lovely fresh, but can also be cooked (often used in SE Asian curries). The seeds are edible and when baked taste a little like chestnuts. Immature fruit is a healthy, meat substitute for vegetarians due to its texture.
Supply: quality & supply is currently good, however it’s worth noting that Jackfruit are generally a more expensive item
Health factor: free of cholesterol and saturated fats, jackfruit is a good source of energy, dietary fibre, minerals and vitamins
BETEL LEAVES: aka Wild Betel Leaf, Pepper Leaf, Cha Plu
Heralding from the same family as pepper and kava, betel leaves are used widely in South East Asian cuisine. With its bold, peppery aroma and delicate flavour it is a wonderful herb that is both visually appealing and delicious.
Availability: all year, best in warmer months
Use: South East Asian cuisine- raw in salads, cooked in stir-fries, soups, meat dishes (used as a wrap)
Supply: Australian crops are grown in QLD the rest is imported- currently looking good across quality, supply and price
Health factor: good source of protein, potassium, nitrogen and minerals
WARRIGAL GREENS: aka Australian Spinach, tetragon
Another native plant worth a look, the warrigal green is grown along the East Coast of Australia and is a fantastic substitute for your more common greens such as silverbeet or spinach. While it tastes very similar to spinach when blanched, it has a slight salty, bitter edge that gives dishes a new dimension.
Availability: all year round, but as with all leaf lines poor weather may potentially slow supply
Use: blanch (2-3mins) before use due to high oxalate content, thenuse in dishes/sides where you would usually feature spinach, silverbeet or Asian greens
Supply: hits markets on Thursdays- production/supply steady and good quality
Health factor: a nutritional value similar to other leafy greens it also has anti-inflammatory properties and can prevent stomach ulcers
CHESTNUTS:
While they may not be mysterious or unknown, their reputation for being difficult to prepare has meant chestnuts haven’t garnered the attention they deserve from home-cooks. The quality of the fresh chestnuts being produced in Australia at the moment is fantastic and with the season predicted to last another 6-8 weeks, why not take full advantage this Spring.
Availability: traditional season Mar - June
Use: soups, stir-fries, cakes, salads, stuffing
Supply: quality & price holding steady with the season ending in 6-8 weeks
Health factor: no cholesterol, low in sodium and fat. Good source of mineral salts, vitamins C, B1, B2 and folate.
A: Unfortunately not, Warrigal Greens are also native to New Zealand, Norfolk Island, Japan and some parts of South America. While native to Australia and NZ, it is believed that the Aboriginals and Maori didn’t use Warrigal Greens as a leaf vegetable like we do today, rather this trend was started by Captain Cook and the first settlers who popularised it use due to its ready availability and ability to prevent scurvy.