Squash blossom

Cucurbita pepo · Edible flower

40 pairings

The squash blossom is the large, golden-orange flower of squash and pumpkin plants (Cucurbita spp.) — known as fiori di zucca in Italy and flor de calabaza in Mexico. Delicate and faintly vegetal, the blossoms are most famously stuffed with cheese, battered and fried, or folded into quesadillas, soups and stews.

Picking a good onedrag

Just picked, trumpet open and springyLimp and browned, sour at the base

Market freshTwist off the prickly green sepals and pull the central stamen or pistil - the centre tastes bitter - then stuff and fry, or saute with onion for quesadillas.Everyday best

Where it came fromA vine grown to be eaten - your garden, or a grower you know

The trumpetFurled shut the way they close by midday, but plump and even

The flower in the handSofter, still stands up, a faint bruise where a thumb pressed

Stem and green sepalsCut end dried a few millimetres, sepals green but softening

What to look for, from just picked, trumpet open and springy to limp and browned, sour at the base.

Preparing