3 cups banana flowers, sliced
½ to 1 cup cider vinegar
1 Tbl fresh ginger, thinly sliced
2 Tbl sugar
1 clove garlic, minced
1 tsp salt
1 cup sliced onion
dash of pepper
green onions and tomatoes for garnish

Slice the banana flowers in ½" pieces and wash to remove the sticky white sap. Set aside. (If the banana flowers are mature, they may be slightly bitter. Parboiling for several minutes reduces the bitterness).

Saute ginger in oil for 1 minute. Add garlic and unions, stir gently for 1 minute until onions are limp. Add vinegar, sugar, salt and pepper; bring to boil.

Add banana flowers and stir for 3 to 5 minutes, or until done. Garnish with green onions and tomatoes.

Chill before serving. 6-8 servings.

Tropical Fruit News Vol.26 No.3

DATE: May 1992

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