My first time trying out fresh banana blossom at home. I didn’t realize that the banana blossom I’ve eaten in London most probably came out of a can. When fresh, you’re better off peeling the layers off one by one, as there are some parts of the blossom that are bitter and not that great to eat. But after soaking these in water with salt and vinegar for a few hours, the bitterness could be dealt with. It’s definitely not bittergourd bitter. Cut them in half and coated them with olive oil and a marinade of Korean oligo syrup, curry and onion powder, and roasted for 40 minutes. The result was unexpected but not in a bad way. Very crunchy! Not sure if the flakey fish texture can be achieved with fresh blossoms but if anyone has successfully done so, do let me know!