Common in South-East Asian cuisine, banana blossoms (aka banana flower or banana heart) are tear-shaped maroon or purplish flowers hanging at the end of banana clusters. They can be eaten raw or cooked and are used primarily in salads, curries or soups. Fresh banana blossoms are available at most Asian groceries. There is also a canned version since it is not a common ingredient in the U.S. Note: I found fresh banana blossoms at an Asian grocery in SE Portland (Oregon).
The colorful florets are eventually 'soon to be bananas' and are part of a tedious cleaning process: pluck the matchstick-shaped pistil (tough and not pleasant to consume) and the scale-like outermost petal (aka calyx). You have to do this for every floret. Discard them and soak cleaned florets in acidic water immediately for several hours or overnight to prevent browning and remove the bitterness. Rinse in cold water, drain and squeeze out excess water.
