You know how resourceful Mexicans are, right? Well, we tend to use everything we can to have as little waste as possible. Mexico isn’t all about the tacos and the tequila. There are also some awesome plants, flowers and trees to be found in this extensive and biodiverse country. Pumpkin flowers vary from orange to yellow to white, and are a big part of our gastronomy, from way before the Spaniards came to ancient Mexico. These are not only delicious but pretty and highly nutritious.
Most pumpkin and zucchini breeds come from the domesticated species of Mexico. They all come from the Cucurbita kind, and the oldest records of consumption go back as far as ten thousand years ago. Since then, pumpkin and zucchini are a big staple in Mexican food.
They’re commonly called squash blossoms in English. As you might guess, this is because it doesn’t matter too much what kind of squash they’re from. They’ll most commonly be from smaller summer squash plants (e.g. zucchini) though, since they produce many small squashes instead of a few large squash (like pumpkins), so you can get more blossoms for your trouble.
As weird as it may be for those not born in Mexico, the squash blossom is edible, and it is delicious. These flowers give a delicate flavor and texture to dishes.
The oldest record of consumption was found in a cave in Oaxaca. The seeds that were found were from about 6,000 BC to 10,000 BC. Therefore, Mexicans have been eating flowers for a looooong time, before chefs thought it was cool.
Pumpkin flowers lack a smell, but they compensate in flavor, and they are often cooked with epazote, another amazing Mexican edible weed. The main dishes that are made are soups and quesadillas for their easiness.
When the squash plants blossom, the vegetable garden looks more like a flower garden. The graceful yellow flower—of an elegant, simple design—does not perfume the air, but it certainly makes our mouth water. Do we mean that people eat flowers? Yes. In fact, according to the journal Cuadernos de Nutrición, it can be said that Mexico is the country in which the greatest number of recipes include flowers.
The best time for pumpkin flowers is around when it is raining on the fields frequently but typically May through October. Botanically, these flowers have both male and female buds, and zucchini is the fruit that they produce. I know. You were probably picturing a big, round orange pumpkin. These flowers have a super short life. They only last 24 hours fresh and then they start to get mushy and lose their prettiness.
The zucchini plant is so versatile, you can find the flowers and fruit all year round in supermarkets, mercados and corner stores, but flowers are tastier during the rainy season. Each plant has about 174-222 flowers, which makes it one of the best crops to plant, of course not before corn. Zucchini is also called a sister crop, which means it can be planted right next to maize without affecting it while nourishing the soil. The zucchini flower is very cheap, and two pounds cost a little less than a dollar.
Pumpkin flowers contain high levels of vitamin C, which protects the body from oxidation. They also contain folic acid, B complex vitamins, which generally aid the body to absorb nutrients, Potassium, which restores nerves and muscles, and carbohydrates, which are energy and fuel the body. This amazing ingredient also has high levels of calcium, phosphorus and iron.
This time, I bring to you a delicious dish that can be an appetizer, a snack or side dish. It’s so hot out. I didn’t really want to give you a soup recipe.
These are called in some places “indias vestidas” because the petals look like the beautiful skirts our native women wear.
Stuffed Pumpkin Flowers
Ingredients:
- 3 spoonfuls of water
- A pinch of ground black pepper
- A pinch of salt
- 1 bunch of pumpkin flowers (can be bought in any market and some supermarkets)
- 8 ounces of panela cheese, or any fresh cheese of your choice. (can be substituted for a vegan option)
- ½ cup of vegetable oil
- 1 cup of flour
- 2 eggs (can be substituted for Aquafaba)
Procedure:
- First off, we have to clean the flowers and it’s quite easy. Remove the middle pistil, and wash with cold water and a lot of patience so they don’t break.
- Stuff the flower with crumbled panela cheese, or whatever cheese you choose.
- Start preparing the coating.
- In a bowl, place eggs, water, salt and pepper, and whisk until frothy. Then, dip each stuffed flower and roll in flour.
- The last step may get a little tricky, but it just takes some practice! Fry the stuffed and coated flower in a pan with very hot oil. Two minutes on each side is enough. Just watch for jumping oil!
- After frying, place the flowers on a plate with a paper napkin to drain as much excess oil as possible.
Salsa as a complement
(This is typically not spicy at all, but you can add chipotle chile for some kick!)
Ingredients:
- 2 tomatoes, ripe
- ½ onion
- 1 clove of garlic
- 1 chipotle chile (optional)
- Salt and pepper to taste
Procedure:
- Place all ingredients roughly chopped in a skillet with a little bit of oil, or a comal with no oil if you would rather have a smokey taste.
- Place everything in a blender and blend until smooth.
- Strain and serve under the flowers for a fancy presentation, or on the side for more casual.
And that’s it! You can find me at al**********@gr***********.com Questions, suggestions and opinions are always welcome!