The banana blossom ( Musa sapientum), also called the banana heart. It is an edible flower used in Southeast Asian and Indian cooking, where they consider it a vegetable. You might be surprised that banana blossoms have a lot in common with a more well-known and popular vegetable.
Regarding the taste, these florets (if not soaked in acidic or salted water) will leave a bitterness on your tongue if eaten raw (or if you are just curious). Once they are soaked & rinsed for awhile and cooked, they won’t be as quite bitter, yet tender. They are commonly used in Southern Indian cuisine such as fritters, stir-fries or fried dishes. I haven’t used the florets yet.