Most popular puso ng saging comes from saba variety. Banana blossom is a favorite culinary ingredient of many recipes distinctly Filipino. Here is a short list.
1. It is a must in kari-kari (ox tail) - fresh or dried.
2. Try ginatang puso ng saging, best with dried fish (pindang Ilk).
3. Pickled - select the succulent and cartilaginous inner part.
4. Fresh - get the heartmost part.
5. Bulanglang or diningding, best with saluyot and hipon (small shrimp) or broiled bangus or tilapia.
6. Pata or pork adobo with dried puso ng saging.
7. Hamburger extender. Shred and mash in fresh water to reduce acridity (pakla). Mix with ground beef and flour at desired proportion.
8. Torta with egg.
9. Pesang dalag, with puso ng saging in chunk.
10. Salad, succulent part in natural vinegar, dash of salt, and bell pepper.
NOTE: Puso ng saging is grown commercially with the botolan (balayang Ilk) or seeded variety. The whole bunch is harvested upon emergence without allowing the fruits to form, whereas the heart of saba variety is harvested after the fruit bunch has gained desired size. Early harvesting of the heart results in undersized fingers. The heart of cavendish (bongolan or tumok Ilk) variety is not edible. Watch out for unscrupulous vendors. Other varieties yield smaller hearts but nonetheless edible.
Home, Sweet Home with Nature, AVR
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