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Squash Blossoms are the edible flower of summer squash varieties. These delicacies are extremely perishable with a shelf life of no more than two days. The most common is the zucchini blossom, which has a taste very similar to the squash itself. Both male and female blossoms can be used interchangeably; the males have a long stem on them that needs to be removed before preparation. Add raw squash blossoms to salads for a vibrant yellow-orange color and mild flavor. They can also be stuffed with cheese, meat or rice, coated with an egg batter and then fried. California grown.
Look for blossoms that are bright in color with no shrivel and slightly closed. Keep refrigerated for no more than two days, for freshest blossoms. Best to use them on same day of purchase.
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