Freeze-dried fruit makes any meat taste better.
Fruit and meat is a timeless combination. Cantaloupe and prosciutto, mango and chicken, cranberry and turkey, apricot and lamb—I could go on.
And while nothing beats the magic that is, say, a peak-season fig enrobed in salty, cured ham, there’s a pantry-friendly alternative to channel the fruit-and-meat concept year-round: freeze-dried fruit. Available at many grocery stores and online, this ingredient is deserving of so much more than trail mix. When finely ground, it becomes the floral, tart essence of fruit, able to permeate any meat dish without overpowering. Today, we’re harnessing its full potential.If you can only find whole freeze-dried fruit , here’s how to DIY: Use a spice grinder, high-power blender, or food processor to grind the fruit into a very fine powder.
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