Monday, October 10, 2011

Eat Your Flowers

While you’re looking for a pumpkin at your local pumpkin patch, gather some pumpkin blossoms, too! These edible flowers are a unique delicacy that can be prepared in many ways. Be sure to use the male flowers. It’s easy to tell the difference because the female flowers will have a little pumpkin growing under them.

I had some expert flower pickers with me to choose the best flowers. With about 10 blossoms, we have enough pumpkin flowers to make dinner with leftovers to spare.

Here's Natalia with the pumpkin blossoms she picked.

Here's how you can make some delicious pumpkin blossom quesadillas. Try this recipe with squash blossoms, too.

8-10 pumpkin blossoms
Oaxaca cheese, torn into pieces (mozzarella also works well)
6 tortillas
Guacamole and Salsa for garnish

1. Pull out the center stamen from the flower. Rinse the blossoms with water and pat dry with a paper towel.

2. Dice the pumpkin blossom. Some purists eat this whole, but I think that it is easier for little kids to eat the quesadilla if the flower is in smaller pieces.

3. Tear the Oaxaca cheese into skinny strips. Oaxaca cheese is a salty string cheese that is similar to mozzarella.

4. Heat a skillet on medium high heat. No need to grease the skillet, but you'll need to work quickly. Place a tortilla in the skillet and add pumpkin blossoms and Oaxaca cheese.

5. After cheese has just started to melt, fold over the tortilla. Cook evenly on both sides, flipping as needed. It should take only a minute or two per side.

6. Garnish with salsa and guacamole if desired. Enjoy!

You should also be able to buy squash or pumpkin blossom in Whole Foods or a similar store. This unique treat is a delicious way to eat your flowers.

Have a wonderful day!



  1. YUM! I also LOVE stuffing the blooms with an herb and ricotta mix and then coating them with breadcrumbs and frying them. SO delicious!

  2. Interesting....were they good?

  3. Oh yummy! That sounds delicious. I'm a huge fan of stuffed fried squash blossoms, so I'm definitely going to try your recipe! xo, LP



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