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Hibiscus Fact Sheet

Hibiscus Fruit Facts

What is it?

Hibiscus Hibiscus fruit or roselle is an Indian native and is commonly cultivated in Malaysia. It thrives well in the tropical and subtropical regions of both hemispheres. China and Thailand are the largest producers of this fruit. It is an annual or perennial herb growing about 7-8 ft tall. The leaves are three- to five-lobed and arranged alternately on the stems. The fruit takes about six months to mature and is fleshy and bright red with increase in maturity.


What is so good about it?

The fruit is very acidic. The flavor profile can be described as a cross between raspberries and cherries. The fruit has a bright red color and has often been used as a natural coloring. The fruit has natural pectin and, in some countries it is a recommended source of pectin for the fruit preservation. Hibiscus pairs well with many products including wine.


Hibiscus

How to use it

Hibiscus is used in sauces, fruit juices, syrup, jam, marmalade, relish, chutney and jelly. When the fruit is pureed and mixed with sugar it is almost indistinguishable from cranberry sauce in appearance. Hibiscus sauce or syrup may be added to pudding, cake frosting, gingerbread, pancakes, waffles and ice cream. The fruit can be used to make jams and jellies and is an excellent flavor in teas and blended teas.


What iTi offers

Hibiscus Puree is prepared from carefully selected fruits that are analyzed for color appearance and flavor. Premium quality fruits are washed, deseeded and the extracted pulp is pasteurized and frozen. The hibiscus puree is processed under good manufacturing practices and is free of any additives or preservatives. The Thai manufacturing facility is Kosher certified and the product is manufactured under a certified quality control system and HACCP regulations. Frozen hibiscus puree is packed in 40 lb pails.



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