Kiwi, Strawberry and Pineapple Guava Blossom Salad
Kiwi, Strawberry and Pineapple Guava Blossom Salad was lunch today. Grilling, stir-fry, salads and soups are about all I manage to make these days, with an occasional batch of homemade biscuits or cornbread. Today, I thought, what do I have that I can make to go with my dwindling pineapple guava blossoms? This is what I came up with.
Kiwi, Strawberry and Pineapple Guava Blossom Salad
A gardener pointed out to me that my pineapple guava petals are a delicacy, and sweet. He said one lady hired him for a whole day just to pick the petals for her. I tried one, and they are! Better tasting than the guavas, in my humble opinion, but not as filling.
I used an organic kiwi purchased at my market, Co-opportunity Natural Foods, and the only four ripe strawberries from my garden today, with leaves of apple mint and the pineapple guava blossoms. I blended half the juice of a Meyer lemon, with a 1/4 cup of fresh, raw goat yogurt (this is hard to come by, unless you or your neighbors have goats), and 1 tsp. of raw thick honey. This sweet and sour dressing is more than I need for one salad, so I will save it. I ate the salad in two minutes! Actually, I just ate the petals off the blossoms, but for the photo, I used the whole blossom, because it was so pretty on the plate.
I hope this gives you some ideas for preparing fresh, local raw foods. Thanks for stopping by! – Kaye
• Hand-painted soup bowl from the 1940’s, Blue Ridge pattern, Southern Potteries, Erwin, Tennessee. Hand-embroidered napkin by Margaret Kehrer, circa 1950’s.
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Category: Recipes
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Oh, that bowl! Divine. Pretty salad…but not going to lie, I’d still be starving afterwards 🙂
Haha, Amy, it’s a first course. And I only had five strawberries!