For the first time ever I am tasting squash blossoms that taste bitter. Very, very bitter. Like they are a mean medicinal herb. All the bitterness seems to be the in the bottom calyx/sepal region. The petals are not bitter. I have only tried the male flowers. And the only way I have prepared them is a light saute in olive oil and garlic. They are from a new squash I am growing Zapallo del Tronco.
Couple of things I have noticed about this flower is that it actually has a delicate floral fragrance to it not a herbaceous one. And it has a lot green veins. Here is a picture. On the left are the Zapallo flowers and on the right are Trombocino flowers:
Is it the sautéing that brings out the bitterness? Does the green ribbing have something to do with it? Or am I supposed to remove the calyx, sepals or the inner stamen? Or is it just the flowers of this squash?
While you may assume squash blossoms have a fragrant, floral taste, they actually have a very mild flavor, which makes them really versatile. In fact, the only flavor you may pick up on is that they taste a bit like squash! The petals have a soft, delicate texture, and practically melt in your mouth once they’re fried.
Couple of things I have noticed about this flower is that it actually has a delicate floral fragrance to it not a herbaceous one. And it has a lot green veins. Here is a picture. On the left are the Zapallo flowers and on the right are Trombocino flowers:
Is it the sautéing that brings out the bitterness? Does the green ribbing have something to do with it? Or am I supposed to remove the calyx, sepals or the inner stamen? Or is it just the flowers of this squash?
For the first time ever I am tasting squash blossoms that taste bitter. Very, very bitter. Like they are a mean medicinal herb. All the bitterness seems to be the in the bottom calyx/sepal region. The petals are not bitter. I have only tried the male flowers. And the only way I have prepared them is a light saute in olive oil and garlic. They are from a new squash I am growing Zapallo del Tronco.
Many people shy away from working with squash blossoms because they are delicate and home chefs often are not sure what to do with them. You shouldn’t hesitate. They are not that hard to cook and they taste ridiculously good. If beading and frying them does not appeal to you, you can also chop them up, sauté them, and add them to a quesadilla. You will still get excellent flavor, and most eaters (including kids) will be intrigued and pleasantly surprised. Still, sound like too much work? No worries. Slice up raw blossoms and add to a salad and or as garnish for an entrée. You really cannot go wrong.
These flowers can be either male or female; the females typically have baby summer squash attached to the blossoms. You can eat either one but if you are picking fresh ones, it is better to pick the male ones and allow the female flowers to develop into squash. These delicate blossoms are completely edible, including the green leaf-like base. They have a very subtle flavor and can be eaten raw. More commonly, you see them cooked: stuffed, battered, and fried. In areas of Italy and Spain, they are used to make squash blossom fritters.
Welcome to my Simmer + Sauce. I always thought I was going to be a lawyer, but going to culinary school was one of the best decisions I ever made. I’m a former professional chef from NYC who loves to eat, cook and talk about food. My focus is great food, with solid recipes and reasonable ingredient lists. Cooking should be enjoyable, not stressful. Many of my recipes are family friendly and often on the healthy(ish) side.
When I fry squash blossoms with panko bread crumbs, my boys DEVOUR them. They would eat them daily if I could find them and if I were willing to make them. Despite being fried, after the outer crunch, you will find an airy texture that almost melts in your mouth. You can eat them straight up but I also serve them with a spicy chipotle aioli and, for the grown-ups, pair them with a cold pilsner. On a warm summer day, you can’t get much better than that.
Squash blossoms are delicious and one of my favorite special treats. Technically, they are edible flowers produced by the zucchini. They are highly perishable, ideally consumed the day they are picked, and thus you are more likely to see them early in the day at a farmer’s market than at a supermarket.
How To Prepare Squash Blossoms
FAQ
What does a squash blossom taste like?
Can you eat squash blooms?
Are squash blossoms bitter?
Are squash blossoms a delicacy?
What do squash blossoms taste like?
The golden blossoms from a squash plant are a seasonal treasure. These delicate flowers have a subtle floral aroma and mild squash flavor that makes them a versatile cooking ingredient. How to Pick Squash Blossoms The Cucurbit family includes summer squash like zucchini and yellow crookneck as well as winter squash like pumpkin and butternut.
What does acorn squash taste like?
Acorn squash has a bit of a mild and buttery flavour. It is similar in flavour to a pumpkin (not pumpkin pie) but cooked pumpkin, however, it isn’t as flavourful as pumpkin. The benefit of acorn squash is that it can be combined with many flavours well and can be prepared in many different ways.
Are squash blossoms precious?
Just ask Melissa Rodriguez, former chef of New York City’s Del Posto and chef-owner of the celebration-centric Italian restaurant Al Coro . “While they are delicate, they aren’t precious,” says Rodriguez, who loves the blossoms’ mild summer squash flavor.
Are squash blossoms in season?
Lightly and lusciously tasty! The squash blossoms you are most likely to find in spring will be zucchini blossoms, but it won’t be much later that the blossoms of winter squashes and pumpkins will come along. As long as squash, zucchini, and pumpkins are flowering in your region, squash blossoms are in season.