Buzz
Last week, I visited the Mariani Family packing facilities for an eye-opening tour. Even if the name “Mariani” doesn’t ring a bell, you’ve likely enjoyed their products. They specialize in dried fruits and snacks, and they supply the raisins for Kellogg’s Raisin Bran (and Raisin Bran Crunch). The experience was captivating, and I left with an abundance of dried fruit—some might argue, more than necessary.
Fortunately, snacking on dried fruit—especially when enhanced with a touch of chemistry—is enjoyable. It keeps your mouth busy. However, sweetened dried fruits like Philippine mango and tropical pineapple can become overly sweet over time. To balance this, I reached for my citric acid tub and began coating the fruits.
Similar to Mariani, “citric acid” might not be a household name, but you’ve undoubtedly encountered it. It’s the tangy coating on sour candies and is also used to boost tartness in citrus-based desserts and adjust pH levels in processed foods. Think of it as sour MSG—a potent way to amplify acidity without adding extra liquid. When combined with sugar and sprinkled on dried fruit, it creates a natural version of Sour Patch Kids, as if crafted by Mother Nature herself.
Handle citric acid with caution
Before diving in, sample a small amount of citric acid on its own to truly grasp its intensity. You’ll likely find it incredibly strong. Even if you’re someone who can devour Warheads without a second thought, it’s wise to balance the sourness with sugar. I prepared a blend of equal parts citric acid and granulated sugar, and it was still intensely tangy. (Remember, it’s essentially crystallized acid.) Begin with a ratio of two parts sugar to one part citric acid, and tweak it to suit your taste.
There are two effective methods to make the powder adhere. For thicker, chunkier fruits—like dried pineapple pieces—slice them in half to expose a sticky interior, then press the cut side into the powder. For thinner, more flexible fruits—such as dried mango—briefly dip them in a simple syrup (I used this one), shake off the excess, and coat the damp area with the powder. Resist the urge to cover the entire fruit in the sour powder—it could overwhelm your taste buds.
Recipe for Sour Fruit “Candy”
What you’ll need:
Your preferred sweetened dried fruit (I recommend pineapple and mango)
2 tablespoons of granulated sugar
1 tablespoon of citric acid
Optional: Simple syrup
Cut larger fruits in half to expose their sticky interior, and slice big pieces into smaller, bite-sized portions or strips.
Mix the sugar and citric acid in a small bowl. For a finer texture, blend them together in a food processor.
Spread the powder mixture onto a plate. For chunkier fruits, press the sticky, exposed side into the powder. For thinner strips, dip about a third of the strip into simple syrup, shake off any excess, and then coat it with the powder. Enjoy right away, or store in an airtight container with wax paper separating the layers.
