I was surprised to see Hibiscus Roselle in the predicted contents newsletter. It’s a tropical plant, possibly most associated with deep red iced tea, that I wouldn’t think grows well in Pennsylvania.

The flower/fruit is edible with a sour crunch, sort of like cranberry. The petals are succulent, not delicate, which looks surprisingly different from packaged dried hibiscus tea. Ideas for the fruit: concentrated syrup, substitute in cranberry recipes like Thanksgiving stuffing or fruit curd tart, chutney.

The leaves are used as a vegetable. There are lots of Burmese and Indian recipes, trying searching for “chin baung” and “gongura” respectively.

Here’s a round up good looking recipes:

5 fruit recipes for jam, iced tea with honey, relish, syrup, Jamaican sorrel drink with ginger and cinnamon

Burmese Roselle Leaves with Bamboo Shoots & Shrimp – Chin Baung Kyaw

Another recipe for Chin baung kyaw (fried roselle leaves with bamboo shoots) plus recipes for Roselle-Potato-Lemongrass soup.

Gongura Pappu – Andhra style dal (peas) cooked with gongura leaves. “The end result is a sour and spicy dal that is perfect with steamed rice.”

Looking forward to whatever appears in the Medium box on Tuesday.