Cream Cheese Stuffed Rose of Sharon Blossoms



stuffed blossom

There are some pretty unique recipes being churned out of my kitchen lately. My husband calls it “weird stuff,” but he's a good sport and tries everything. I have been doing a little poking around and found, much to my surprise, that Rose Of Sharon blossoms are edible — its a member of the hibiscus family. It just so happens I have a big Rose Of Sharon in my front about edible landscapes! So I had to try it of course. I ran out to the tree, plucked some petals, and munched on them. They are delicately sweet and lightly crunchy. They bring a happy splash of color to a salad, too. I had to come up with something that could encourage you to try it as well. What better way to do that than with cheese? You could probably slap some cheese on tree bark and I would at least try it. Add some fruit and honey to the mix and I'll be all over it.

Since many varieties are called Rose Of Sharon, it's always a good idea to spend a little time identifying your blooms to be sure you do indeed have the edible variety. Google is your friend here. Pink, white, and purple Rose of Sharon are edible, but it doesn't hurt to be safe.

These little beauties make a lovely light afternoon snack and they'd be totally stunning at a tea party right next to those pretty little cucumber sandwiches.

Stuffed Rose Of Sharon Blossoms

• 10-12 Rose of Sharon blossoms
• 4 ounces softened Chevre or cream cheese
• 1 handful fresh blackberries
• 1 spoonful honey

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