Your whole food, plant-based life.

Homemade Salsa with Fruit and Feijoa Blossoms

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 homemade salsa with fruit, 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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  1. Susie-Q wrote on November 20, 2013

    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!!

  2. NINA DOMENICA wrote on July 19, 2012

    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.

  3. Vicky wrote on July 1, 2012

    This looks wonderful!

  4. sarah / book bound bindery wrote on June 13, 2012

    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!

  5. Christine wrote on June 11, 2012

    lovely just finished feijoa season in Australia

  6. Leah Ayers wrote on June 7, 2012

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

  7. ben wrote on June 7, 2012

    Great post as usual, Susan.

  8. Robyn wrote on June 7, 2012

    What a gorgeous flower and beautiful salad to try :)

  9. Amy Bacheller wrote on June 7, 2012

    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.


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