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Banana carpaccio with fennel and grapefruit

Banana carpaccio with fennel and grapefruit

Difficulty: Easy
Season: Summer
Preparation: 15 mins
Cooking: 30 mins

How to


  1. Make the balsamic whenever you have ripe bananas, simply combine the sugar, balsamic vinegar add bananas, simmer on medium heat for 30 minutes.
  2. Strain and place into a squeeze bottle.
  3. Store in the fridge for up to 6 months.

To Serve

This is a pretty dish both in the way of it’s flavour and it’s presentation. It is easy to assemble once your ingredients have been prepared. Be creative and stack, alternate or decorate the ingredients yourself as if it is an art experiment. Take a look at my version.

Handy Tips

We don’t believe in wasting anything! Particularly when something tastes as good a banana. Why not turn your next overripe banana into a fab balsamic drizzle! Or if you already have enough, place the bananas in the freezer for a hot day, they are beautifully sweet and refreshing straight out of the freezer.


  • 4 large firm Sweeter Bananas, sliced
  • 2 lemons, juiced
  • freshly picked rocket
  • shaved fennel
  • pink grapefruit or blood orange, peeled and sectioned

For the banana balsamic:

  • overripe banana
  • balsamic
  • sugar