Smoky Ojai Citrus and Stone Fruit Tanghulu

Introduction

Hey there! Today, I am bringing a bit of that coastal boardwalk energy back to the kitchen, but with a refined wine-country edge. We are taking the candied street food trend—inspired by the shimmering glass-crunch of Tanghulu—and grounding it with smoky Central Valley chiles and bright Ojai citrus. It is sweet, shattering, and just a little bit fiery, perfectly capturing a sunlit afternoon in Northern California. This is unfussy, seasonal, and meant to be shared right after the sugar sets.

Ingredients

• 1 cup organic granulated cane sugar
• 1/2 cup filtered water
• 1 tablespoon verjus or fresh lemon juice
• 2 Ojai tangerines, peeled and segmented (ensure all pith is removed)
• 4 small Central Valley apricots or plums, halved and pitted
• 1 teaspoon smoked ancho chile powder
• 1/2 teaspoon flaky sea salt harvested from the Pacific
• 6-8 bamboo skewers

Instructions

1. Line a baking sheet with parchment paper or a silicone mat and set it aside.
2. Thread the tangerine segments and stone fruit halves onto the bamboo skewers, making sure the fruit is completely dry to ensure the sugar sticks.
3. In a small, heavy-bottomed saucepan, combine the cane sugar, water, and verjus.
4. Place over medium-high heat. Do not stir the mixture; instead, gently swirl the pan if needed to incorporate the sugar.
5. Use a candy thermometer to monitor the temperature. Heat until the syrup reaches 300°F (hard-crack stage).
6. Working quickly and carefully, tilt the pan and dip each fruit skewer into the hot syrup, rotating it to create a thin, even coat.
7. Immediately sprinkle a tiny pinch of the ancho chile powder and flaky sea salt over the wet sugar shell.
8. Place the finished skewers onto the prepared parchment paper.
9. Let them cool and harden for about 3 to 5 minutes at room temperature before serving.

There you have it—a crunchy, shimmering bite of California sunshine. These skewers are best enjoyed immediately while the sugar shell is glass-like and the fruit inside stays cool and juicy. It is that perfect balance of the Central Valley harvest and coastal flair. Catch you at the next market!

Emily