Pucker power, what's your favorite tart & tangy food?
Sometimes, a tart. tangy or sour food hits the spot. Foods like grapefruit, Fage yogurt, a sprinkle of pomegranate seeds on a salad or even one of the cranberry/orange relishes satisfies this flavor need for me. Do you like occasional tart & tangy foods?
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8 Comments:
Of all the flavors - sour is probably my least favorite. Actually, you cite Fage and one of the reasons I love it is because it doesn't have that tanginess that makes me want to peel my tongue out of my mouth.
I think I 'd have to say cranberry or key lime - and then only for the underlying tang because after they're prepared, both of those things begin with a sweet taste. The sour part of it only comes at the finish.
chiff0nade at 8:47AM on 11/16/07
OCCASIONAL? How about always? Seriously...I've been a citrus/tart freak for as long as I can remember. Grapefruit, lemon, lime, cranberry, pomegranate--that's a running list of my favorite flavors! I'm the person who looks at a dessert menu and sees chocolate everything and thinks "Blahblahblah." If there isn't something tart to choose from, I'd rather drink my dessert or pass on it.
I've already made a batch of cranberry conserve for Thanksgiving, and I used half the sugar the recipe calls for; why kill the wonderful flavor of fresh cranberries? :-)
Curlz at 10:23AM on 11/16/07
Tart fruits are great, but for me, what comes to mind is vinegar! Any kind will do! I love dipping bread in one part olive oil, and three or four parts balsamic vinegar. I eat that until my mouth feels chapped from the tartness.
LiveToEat at 1:16PM on 11/16/07
I love lemon curd ice cream and lemon tarts.On the savory side of the spectrum , a favorite salad is sherry vinegar with duck confit and frisee . It cuts through the flavor of the duck fat and the frisee holds up to the strong flavor well. My sister adds cranberry juice to the drippings from her ham to baste. It adds a wonderful subtle tart sweetness and it carmelizes the outside really beautifully.
maxpickles at 2:39PM on 11/16/07
I always put far, far more vinegar in my salad dressings than the recipes say. Mmm, delicious vinegar. Chicken adobo, anyone? My husband's family is Filipino and most of that cuisine has some sourness; vinegar and salt are after all traditional preservatives...
wellred at 2:53PM on 11/16/07
Gooseberry and rhubarb, maybe because one finds them so seldom. Otherwise, lemon before cranberries, which also has a slight bitterness to it.
lemons at 3:26PM on 11/16/07
lemons--I had forgotten about rhubarb (since I only eat eat during the season). I know you love lemon things!
Anyone crazy for sour candies---sweet tarts, sour patch thingies, etc?
JEP at 4:55PM on 11/16/07
Lemon, the more sour the better. Vinegar too, when I had to make a vinaigrette for my first practical exam my ratio of oil to vinegar definitely favored the tart too much, and I knew it, but I just couldn't force myself to change it. When I got my mark back (the vinaigrette was the only place I really lost any points) my Chef told me it felt like his face was going to be sucked off. I thought it was great!
Cheyanne at 7:16PM on 11/16/07