Green Banana (Fig) Salad
  Debbie Bachu Ragoonath
May 2017


This is my version on a recipe which is very Caribbean. What a pleasant dish, one bite and I could see why Trinidadians love this dish. The creamy consistency of the dressing, mixed in with the boiled bananas, vegetables and seasonings combined was just impeccable. So here is my version of Green Banana Salad!

Green bananas


2 lbs   Green bananas (fig) uncooked

½ cup Kernel corn

1 tsp.  Salt

1 cup  Peas and carrots

¼ cup Chopped celery stick

2 tbsps. Chopped onions

1 tbsp.           Flat leaf celery


Dressing for Salad

1 cup  Mayonnaise

1 tbsp.           Mustard

¼ cup Milk

1 tsp.  White pepper

½ tsp. Salt

½ tbsp. Brown sugar

½ tsp. Hot sauce


Green bananas washed and ready to boil


  1. Remove green (fig) banana from stem (cut of ends) and place in a pot of water, add 1 tbsp. salt and boil for 30 to 35 minutes until tender but firm.
  2. Strain, peel and scrape bananas then chop into ¼ inch round pieces.
  3. Add to the chopped bananas, corn, peas and carrots, celery and onion. Toss lightly and cover with plastic wrap and chill for 15 minutes.

Green bananas boiling

Bananas boiled and ready to peel



  1. Combine mayonnaise, mustard, milk, white pepper, salt, brown sugar and hot sauce.
  2. Blend for 30 seconds in a blender.
  3. Add dressing to chilled green banana salad.
  4. Lightly toss together until completely coated with dressing.
  5. Cover and keep chilled until ready to serve.



Finished product



  1. 2 boiled chopped eggs can be added to salad.
  2. 1 cup of steamed, cubed chicken breast or steamed shrimp can also be added to the salad.
  3. Other vegetables like green, red or yellow sweet peppers or bell peppers, mushrooms, shredded cabbage can also be added to the salad.


By: Debbie Bachu Ragoonath | FOOD | May 2017