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WTF Fruit Powders: Bump Up The Flavor
The second part of our fruit powder primer focuses on the most commonly asked question – “How do I get the most flavor boost out of fruit powders?” Scott and Janie tackle the right and wrong way to use fruit powders, from a simple smoothie to a mouthwatering pear dango… on this week’s WTF.
Product Links:
Strawberry Fruit Powder
Banana Fruit Powder
Raspberry Fruit Powder
Pear Fruit Powder
Pineapple Fruit Powder
Lemon Fruit Powder
Recipe Link:
Pear Dango
Ramped up Raspberry Smoothie
Honey Lemon Chocolate Truffles
Knock Your Socks Off Banoffee Pie
Scott’s Favorite Pulled Pork
References and Other Links you Might Like!
WTF – Fruit Powder Part 1
WTF – Vinegar Powder
WTF – Yogurt Powder
WTF – Culinary Acids
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
Comments (9)
February 17, 2021 2:28 pm
These look amazing.
February 17, 2021 3:26 pm
I have a few of the fruit powders, but haven’t used them yet. Could I use them in macaron shells, or should it absorb too much moisture and mess up the texture?
February 18, 2021 9:23 am
This shouldn’t be an issue in a traditional macaron.
February 17, 2021 3:36 pm
Strawberry powder in frosting for a chocolate cake. Yum.
February 17, 2021 5:31 pm
Fascinating, can’t wait to try all of them!
February 17, 2021 6:00 pm
I didn’t know these were available. Interesting…especially the pear powder.
February 18, 2021 12:45 pm
so interesting!
February 18, 2021 11:39 pm
Gonna plus up my banana bread with banana powder. Do I need to add moisture (sour cream?) to offset the drying impact of the powder?
February 22, 2021 7:37 am
You do not need to add more moisture. That is one of the benefits of using fruit powders.