Served raw, banana blossoms lend crunch to all sorts of South-East Asian salads, including this Thai favourite. Look for large, firm blossoms without discolouration. To prepare this vegetable, remove the coloured outer leaves until you reach the pale heart, similar to the way you prepare globe artichokes. As soon as you slice into a banana blossom, you will need to place it in a bowl of acidulated water to prevent it from going brown.