Fresh hibiscus grows wonderfully in Georgia as a gorgeous plant to add to your landscape and a producer of a wild calyx that can be used to infused a tart flavor to a beverage or dish. With this recipe, we cook down fresh hibiscus from R & R Secret Farm in Athens, Georgia with green plums for a sweet and savory mostarda - no straining necessary.
1 pint / 4.5 oz fresh hibiscus
11 oz plums, diced
1/4 cup sugar
3 tsp. dijon mustard
1 Tbsp. sherry vinegar
pinch of salt and fresh cracked black pepper
Remove the red calyx surrounding each hard seed pod within.
Add hibiscus calyces, plums, sugar and dijon to a small pot and cook over medium for 10-15 minutes, stirring often.
Add the vinegar and a pinch of salt and pepper. Cook on medium-low for 25 minutes to thicken.
Let cool and serve with a local pork chop or spread on toast with ricotta.
Recipe and Photograph by Erin Wilson