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Roselle

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After blooming, the sepals or calyx (the collective name for sepals) of the Roselle flower expand into a beautifully tart, edible fruit. Roselle sepals can be prepared and eaten in many different ways. They can be steeped and sweetened into a brightly tart tea that is dreamy hot, but so delicious and refreshing ice cold too. They can also be made into fall-essenced jellies or jams with spices like cardamom and cinnamon.

For a local spin on cranberry sauce, substitute 
Roselle for cranberries, like this roselle and orange relish recipe.
Ho‘omau Farm

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