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Loaded Pickle Fruit Roll-Up

A whole dill pickle spear wrapped in fruit roll-up and rolled in chamoy, Tajin, and crushed candy, the sweet-salty-sour snack turning up at fairs and pop-ups this year.

15 minEasyServes 4110 cal/serving

AmericanAppetizerNo-CookVegetarianDairy-FreeNut-Free

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Ingredients

  • 4 whole dill pickles, drained
  • 4 fruit roll-up, unrolled
  • 1/4 cup chamoy sauce
  • 2 tbsp Tajin seasoning
  • 1/4 cup crushed sour candy, crushed

Instructions

  1. 1

    Pat 4 drained whole dill pickles dry with a paper towel.

  2. 2

    Lay each unrolled fruit roll-up flat and brush with 1/4 cup chamoy sauce.

  3. 3

    Place a pickle spear at one edge of each roll-up and roll tightly to wrap.

  4. 4

    Roll the wrapped pickles in 2 tbsp Tajin seasoning and 1/4 cup crushed crushed sour candy until coated, then serve.

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Questions

Why pat it dry first in Loaded Pickle Fruit Roll-Up?

Step 1 reads: "Pat 4 drained whole dill pickles dry with a paper towel." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

How many calories are in Loaded Pickle Fruit Roll-Up?

One serving (the recipe makes 4) is about 110 calories, with 1 g protein, 24 g carbohydrate and 1 g fat, plus 1 g fiber and 480 mg sodium.

How long does Loaded Pickle Fruit Roll-Up keep?

Refrigerate what is left of Loaded Pickle Fruit Roll-Up within two hours and eat it within three days. It is served cold; there is nothing to reheat.

Can I halve or double Loaded Pickle Fruit Roll-Up?

Yes. As written it serves 4. Halved, the pickles drops from 4 to 2; doubled, it is 8. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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