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Allow me to introduce a flower petal that beats all others in taste. So many edible flower petals, despite their inviting colors, taste like peppery lettuce. Not the pineapple guava! Its spongy white petals with pink-red interior have a chewy bite you can actually sink your teeth into. As your teeth close, the bright fruit flavor is released. Divine!
Pineapple Guava plants have edible flower petals that taste like berries.
Pineapple guava flowers are a perfect pairing to blueberries with similar berry sweetness.
I first read about pineapple guava flowers in Sunset’s One-Block Feast. As I was reading, I noticed tiny birds landing on my tree, eating the petals voraciously. Those birds had to be on to something! I pulled a petal off a flower, popped it in my mouth, and beamed. Eureka! Another great backyard discovery!
Pineapple guava flowers are reaching the end of their season. Hurry out and get some before the birds claim all for themselves. Eat them like candy, sprinkle them on salads, or toss them with some fruit. These would be great cupcake toppers, too!
Note: the red brush in the center is not edible—only the petals.
For more details on eating pineapple guava flowers, here’s a good link from Sunset magazine.
{ 5 comments… read them below or add one }
They do look tasty! And backyard foraging is so much fun!
Thanks, Rowdy Chowgirl! Do you guys get pineapple guavas in Seattle? Or is it too cold there?
Ooooh I would love to try these on top of a cupcake! Cool find 😉
Thanks, Ashlee! The season, sadly, has ended. But mark your calendar for next year. You’ll love these.
This is re-posted from http://savour-fare.com/2010/11/07/from-my-garden-pineapple-guavas/#comment-4147
[Pineapple Guava] Jelly recipe from old MCP Pectin recipe sheet (no longer available).
Recipe must be followed EXACTLY otherwise you will end up with a lot of runny juice, too thick for syrup and too runny for use on toast. Uses for runny recipe include sweetener for cereal, etc..
Fruit necessary: 5 # pineapple guavas, 4 lemons
How to prepare fruit: Slice guavas 1/8″ to 1/4″ thick. Place in large saucepan. Add 3 cups boiling water (to just cover) and 1/2 cup lemon juice. Crush fruit well. Bring just to a boil (can simmer up to 10 minutes very low heat for extra yield).
Prepare juice: Strain in cheesecloth or jelly bag, yield, 3 1/2 to 4 cups.
Make jelly (yield about 7 cups): Place 3 1/2 cups juice in saucepan. Must use exactly 3 1/2 cups (add up to 1/2 cup water if necessary). Measure 6 cups sugar in separate bowl. Do not reduce amount of sugar or use sugar substitute. Add 1 package pectin (any brand) to juice in saucepan. You can add oil, about 1 to 2 tbsp, such as grapeseed (neutral flavored and heat tolerant), to reduce foaming. Slowly bring to rolling boil, constantly stirring. Lower heat then slowly and carefully stir in sugar then increase heat and bring to rolling boil again. Skim off foam. Immediately place in jars while boiling hot. Let sit to cool.
Produces clear yellow jelly, reminiscent of ripe guavas. Very unusual and delicate flavor. One of my favorites.
Read more: http://savour-fare.com/2010/11/07/from-my-garden-pineapple-guavas/#ixzz1v3wJxVI5