Variety and Versatility are two words that aptly describe Cambodian banana plants. Use of the fruit depends a lot on the species, whether eaten raw, cooked, candied, steamed, baked, deep-fried, or roasted. The rest of the plant, flower pods, leaves, and stalk are all used in some way, shape, or form.
Unauthorized use of any or all of these photos without consent of the author is prohibited. Dani Jump©.