View photos of the edible plant Parkinsonia aculeata (Mexican paloverde), profiled in Sonoran Desert Food Plants.
A passage from Sonoran Desert Food Plants:
Mexican paloverde (Parkinsonia aculeata), less abundant then the two other species, has very good tasting beans. Like Parkinsonia microphylla, remove the bean from the pod and eat them raw/green. They too are gathered when dry, still hanging from the tree; shuck/soak/rinse/cook as needed.
View photos of the edible plant Parkinsonia florida (Cercidium floridum) (Blue paloverde), profiled in Sonoran Desert Food Plants.
View photos of the edible plant Parkinsonia microphylla [Cercidium microphyllum] (Foothills paloverde), profiled in Sonoran Desert Food Plants.
A passage from Sonoran Desert Food Plants:
As our most edible Paloverde, the fresh beans (still green) are removed from the pods and eaten raw (or boiled like sweet peas). They are pleasant tasting and need little preparation.
