The Roselle plant (known as Sorrel in Belize) can keep on producing fruit if you pick it regularly.  I am on my third picking and still drying the sepals for tea.

In my research, I have not seen much culinary use for this hibiscus except for teas, drinks and jams.  Because of this, I have decided to come up with a few ideas of my own.

My first invention is Sweet and Sour Roselle Sauce with Chicken Bites:

The chicken is seasoned with cinnamon and cumin which compliments the subtle berry-tones in the sweet and sour sauce. Wow…look at the colour…it is such a gorgeous red!!

If you are interested, read my full recipe in Sweet and Sour Roselle Sauce with Chicken Bites.