Make Colorful, Savory Dried Fruit Sprinkles

A little acid brings almost any dish, and these beautifully colored sprinkles from The Kitchn are a great way to add a tangy touch of acidity to desserts, cocktails, or even savory snacks like popcorn.

To make this colorful side dish, Microplane is the zest of two lemons, a lime, an orange, or one grapefruit. Dehydrate the zest in the oven on the lowest setting for 45 minutes to an hour, until it’s dry. Then take your favorite freeze-dried fruits (I love Trader Joe’s Freeze-dried Strawberries) and grind them into powder using a mortar and pestle, or a plastic bag and something heavy. It doesn’t really matter how you do it, just crush this fruit. Mix powder with dried rind and store in an airtight container in the freezer.

More ideas for delicious flavor pairings can be found at the link below, but I plan on using sour sprinkles to decorate smoothies and brighten salads and seafood dishes. Since there is no added sugar in them, they work equally well in sweet and savory foods, and they just make everything look so pretty.

Recipe: Sugar-Free Citrus and Fruit Crumbs | Kitchen


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