March 18, 2024
This tropical fruit boasts a tartness that surpasses even lemons. Its pod-like shell encases a sticky, dark brown pulp with a flavor ranging from sour to sweet depending on ripeness. Unripe tamarind is often used in candies, chutneys, and beverages for its intense tang.
Compared to their juicy cousins, Seville oranges are smaller and far more sour. The rind, packed with fragrant oils, is prized for marmalades while the juice adds a sharp kick to savory dishes and sauces.
These Japanese plums are pickled green and whole, resulting in a fruit so sour it's often used as a seasoning or flavor enhancer rather than eaten on its own.
Native to South America and the Caribbean, sour sop, also known as graviola, lives up to its name. The white, fleshy insides are surprisingly sweet and mildly citrusy, but the large black seeds hold an incredibly tart juice.
This staple fermented side dish is made with napa cabbage, Korean radish, and a fiery chili paste. The fermentation process creates lactic acid, the same tang found in yogurt and sauerkraut, but kimchi takes it to another level with its spicy kick.
This iconic candy packs a serious punch of sourness. The hard shell exterior conceals a soft, intensely tart center that will make your taste buds tingle.
This Chinese hot and sour soup is a delightful combination of fiery chilies, savory broths, and a surprising amount of vinegar. The result is a complex and tangy soup that is both invigorating and comforting.