I don't make a habit of picking flowers and eating them, so when it was suggested that I eat the petals of the Pinapple Guava flower I was pleasantly suprised. These fleshy, white petals are sweet, delicious, fruity, with a slight tang or bite. There's a row of Pinapple Guava plants along one side of the Edible Garden as well as a beautiful tree in another part of the Garden. When I was harvesting flowers for the cooking demonstration, I found someone else feasting on the edible flowers of this very tree. This critter couldn't get enough of them!
Frantically pick all of your Pineapple Guava flowers before the squirrels eat them. Now what? This was the challenge presented to Chef Christina Curry. Also abundant in the Garden are several types of mint. Christina came up with a delicious herbal iced tea.
Pineapple Guava Mint Iced Tea
8 cups water
2 cup Pineapple guava flowers
2 cups mint leaves
1/2 cup agave nectar
1. In a medium pot bring water to a boil
2. Add the pineapple guava flowers and mint, turn the heat to low and simmer for 5 minutes
3. Turn off the heat and allow to steep an additional 5 minutes
4. Strain tea through a very fine strainer
5. Chill the tea for two hours before serving
6. Sweeten with agave nectar
6. Garnish with pineapple guava flowers and fresh mint
Find printable versions of the Garden Chef recipes here.
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