A Crispy Convert

By Tina Ujlaki Posted April 26, 2013
© Atsushi Tomioka

© Atsushi Tomioka

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

I’ve never been a fan of the crisp freeze-dried fruits that line the snack racks at natural food markets and airport convenience shops. I sort of understood them in breakfast cereals when they were first introduced—usually strawberry and raspberry—and they made sense as an alternative when fresh berries were hard to come by. However, there’s a new fruit in the game, recently introduced by Crispy Green, that’s made me a convert: tangerines!

They certainly wouldn’t win any beauty contests—it fact they don’t look very appetizing at all, but don’t let that put you off. They’re loaded with great citrus flavor, with a perfect balance of sweet and tang. They’re light and crunchy and delicious right out of the bag, but I especially like them crumbled into salads (good with smoked duck!), or over ice cream, yogurt or anything else you might want to gussy up with a hit of tangerine flavor as the citrus season fades.

Related: Frozen Fruit
Ultimate Summer Fruit Recipes
Fruit Desserts

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