To prevent banana heart (banana blossom) from darkening, you can use a simple method involving lemon and water before and after cutting.
Preparing to Handle Banana Heart
Handling banana heart can cause it to oxidize and turn dark quickly. Taking preventative steps before you even start cutting is crucial.
Here are the initial steps based on the reference:
- Preparation: Before you begin handling the banana blossom, it's recommended to apply a mixture of oil and lemon juice.
- Application: Rub this oil and lemon juice mixture onto your hands.
- Equipment: Also apply the mixture to your cutting board and the knife you will use. This helps to avoid staining and potential discoloration on the surfaces and the banana heart itself.
Preventing Discoloration After Cutting
Once you have prepared your tools and hands, you need a way to store the cut or cleaned banana heart to prevent oxidation.
Based on the provided information, the key step after cleaning is:
- Prepare Water: Prepare a large bowl containing about 6 cups of water.
- Add Lemon: Squeeze one or two lemons into the water. Lemon juice is acidic and helps inhibit the enzymatic browning process.
- Submerge: As soon as the banana blossom is cleaned or cut, immediately place it into this bowl of lemon water. Keeping the banana heart submerged will prevent contact with air, which is a major cause of darkening, while the lemon acid helps preserve its colour.
By following these steps involving preparation with oil and lemon juice and immediate immersion in lemon water, you can significantly reduce or prevent the darkening of banana heart.
