Fruit Salsa with Feijoa Blossoms

by Susan on June 5, 2012

 

One of my favorite things to write about are “found foods”. The wonderful little bounties that nature provides to us for free….if we just know where to look. Apples from your or your neighbors trees, plums arriving on the doorstep from a friend, purslane growing like a weed in your yard! Sometimes there are little treasures growing all around us and we just need to discover them!

I have been spending a lot of time in San Francisco lately. Talk about found food! I am like a kid in a candy shop as I walk through the neighborhood looking at lemons and oranges growing on trees! To some of you, this may seem silly. Of course they grow on trees. But as a native Minnesotan, we can’t grow citrus trees. It is too cold. Seeing the trees, covered in fruit in all their glory makes my heart skip a beat!

The other night I was out for a walk with my camera. I noticed a small tree/shrub with stunning little flowers on it. I took a picture, posted it on Facebook and started trying to figure out what it was. I google imaged all kinds of things. Little white flowers with red pistils, flowering shrubs with white flowers, but nothing came up. Then a wonderful Facebook friend from Italy, identified the “tree” for me. It is called a Fejioa tree. Not only does it have beautiful blossoms, it also produces a wonderful fruit (sometimes referred to as pineapple guava).

As I read about this beautiful tree, I also found out that the blossoms are edible. One writer described them as tasting like cinnamon cotton candy. Not believing this, I quickly ran outside and popped a few of the flower petals in my mouth. Cinnamon cotton candy. Seriously. I was so inspired, I decided to throw together a recipe that could include the petals. I came up with this fruit salsa, infused with rosemary. If you don’t have feijoa blossoms, don’t worry. It is great without them!

Fruit Salsa with Feijoa Blossoms

  • 1 cup mango, diced
  • 1 cup strawberry, diced
  • 1 cup kiwi, diced
  • 1 cup pineapple, diced 
  • 1 cup blackberries, quartered
  • 1 /2 cup red onion, diced
  • 2 tablespoons agave or liquid sweetener of choice
  • 1 tablespoon rosemary, finely chopped

1. Mix all ingredients together. A fine dice is best for this salsa.

2. Chill and serve with your favorite raw crackers.

 

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{ 17 comments… read them below or add one }

Caralyn @ glutenfreehappytummy June 5, 2012 at 11:55 pm

wow that is GORGEOUS!! those black berries! yum! your food is always so beautiful! thanks for sharing!

April June 6, 2012 at 6:42 am

This looks delicious. As always, I adore your recipes!

Faith June 6, 2012 at 9:43 am

wow Susan, sounds like you’ve landed in the Garden of Eden! I went to Hawai’i once and loved finding mangoes and avocadoes and coconuts on the ground…and that feijoa flower is gorgeous…

Ida June 6, 2012 at 10:10 am

If you’re in SF now, contact me! There’s avocados on a tree near me, and lots of other stuff. Would love to meet you.
Ida

Dawn Lerman June 6, 2012 at 11:15 am

This looks so good! I love all the color. Check out my peach salsa recipe… I think you’d like it!

Shelly June 6, 2012 at 11:21 am

I lived in New Zealand for 3 years and had a feijoa tree in my backyard. I thoroughly enjoyed the fruit, and never knew the blossoms were edible. If I get to go back for a visit I must remember to try some “cinnamon cotton candy”!!

Eileen June 6, 2012 at 1:21 pm

Yes–something to do with the million flowers growing on our gigantic pineapple guava tree! Hooray! It’s seriously so big & prolific that we *need* to eat the flowers if we don’t want to be completely swamped in pineapple guavas come October. :)

Amy Bacheller June 7, 2012 at 12:07 am

Beautiful photo and great idea! I have five of those guava trees in full bloom in my garden right now. They become a wonderful, green, egg shaped fruit. When they ripen, they fall from the tree. Collecting them is like hunting for Easter eggs. They’re great in smoothies.

Robyn June 7, 2012 at 8:49 am

What a gorgeous flower and beautiful salad to try :)

ben June 7, 2012 at 9:28 am

Great post as usual, Susan.

Leah Ayers June 7, 2012 at 9:45 am

Interesting combination of flavors… looks beautiful and appetizing!!! Thanks for sharing

Averie @ Averie Cooks June 7, 2012 at 11:18 am

Beautiful Susan! Edible blossoms…wow, that’s pretty wonderful-sounding!

Christine June 11, 2012 at 4:24 pm

lovely just finished feijoa season in Australia

sarah / book bound bindery June 13, 2012 at 9:50 pm

We have 2 feijoa trees in our backyard (and until just now, I didn’t know what kind of fruit trees they were!). I’m so happy to know the blossoms are edible!

Vicky July 1, 2012 at 6:27 am

This looks wonderful!

NINA DOMENICA July 19, 2012 at 10:01 am

Our happiness is to be compared to this wonderful South American fruit called “feijoa” which, as the fruit contains the seed of its fructification from birth, so the man keeps in itself, always, the content of his being, just waiting to expand and break free. The solution is within us, so near as difficult to achieve but not impossible ……….. Susan a big hug from Italy, from me Nina Sunday.

Susie-Q November 20, 2013 at 10:49 pm

What??? Really?? My new fav blogger is ALSO a fellow native of MinneSNOWta?? Where? I’m from the Iron Range!

When I saw the pic of this salsa, I immediately knew I found my new cranberry sauce for Thanksgiving!! I’m going to make this and throw in some chopped cranberries! YUM-O!!! Thanks!!

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