Trader Joe’s preserved lemons are unlike any other sort of lemon you may have tried before. People do lots of weird things to produce that they store in jars. Sometimes they’re pickling it, sometimes they’re making it sweet, sometimes they’re just packing it in tons and tons of oil. Whatever it is, it’s always impossible to tell what you’re going to get until you actually pop the jar open and give it a try. In this case, I was surprised to find that what they were doing was making the lemons less sour. The lemons in TJ’s Preserved Tunisian Lemon Slices contain all the flavor of that famous yellow citrus fruit, but none of the acidity or sourness. The result is a slightly unnerving but intriguing food experience.
I was really, really not expecting this. Frankly I didn’t even know it was possible to unsour lemons. Really, I didn’t know what expect when I picked these up – and Trader Joe’s was not in a helpful mood when they created the packaging. Search the jar and you’ll find no description of what to use these lemons for, or how they might taste. The one clue that TJ’s sort of lets on to is when they casually mention “Be sure to rinse under water – unless you really like salt.” That might lead you to believe these lemons will be salty. And while yes, indeed, the brine they’re packed in is very salty, that salinity doesn’t make its way into the taste of the lemons. The only reason the lemon slices are soaking in a salt bath is because salt draws out and neutralizes the bitterness of the lemon peel and acidity of the lemon juice.
The result is lemon slices that taste and look like lemons, but don’t make you pucker or wince. If you’ve never had them, it may hard to imagine what non-sour lemons taste like. Basically, they taste like lemon-sceneted dish soap smells. While that is a strange little thing to deal with, mentally, it’s not the only slightly off-putting part of these preserved lemons. As a necessary part of the preserving process, these lemons are saturated, soaked and soggy. Washing them off and patting them dry is about all the strain they can take without falling apart on you. You’ll have no trouble slicing through the rind of these lemons with the edge of a plastic spoon.
So what are you to do with a jar of un-lemonafied lemon slices? The answer is, pretty much anything. The best way to think of these preserved lemons is as a solid slices of lemon juice. Adding a slice, either diced or whole, gives a refreshing zest to any dish. The real boon here is that you can’t over load on these. With the face puckering sourness of the lemon nullified all you’re really adding is a burst of citrus flavor. The classic way to use preserved lemon is in a Moroccan tagine soup, but they really dress up any dish that would benefit from a touch of lemon zest. Dice it up and mix it in a salad, add a slice to a sandwich, or serve as a garnish for roasted chicken. If the somewhat unnatural texture and taste of the lemons doesn’t bother you, they’re an easy and interesting way to dress up almost any dish.
Would I Recommend Them: Yes – these have all the perks of lemons without any of the downside.
Would I Buy Them Again: One jar should last me a long time, but I’d consider it.
Final Synopsis: All of the flavor of a lemon without the acid.
We may have left Trader Joe’s season of pumpkin madness behind, but it is still autumn and that means there’s still a whole cornucopia of harvest foods to review. Case in point, Trader Joe’s tasty Cranberry Apple Butter.
Every season has certain foods associated with it – from the lemonades of summer to the hot choclate of winter, but no season is more intimately tied to food and food traditions than the fall. There are the pumpkins, of course, but that’s not to mention turkeys, pies, stuffing, cranberries, apples or many more besides. Trader Joe’s has decided to take these latter two and combine them into one delicious condiment for us with their new Cranberry Apple Butter.
Apple Butter is one of those niche condiments that the majority of Americans maybe encounters once or twice in a decade. In it’s most basic form, it can be thought of as something like apple sauce MAX. Apple sauce is made by stewing up a load of apples with sugar and water until it forms a pleasant mash. Apple butter simply takes that process to it’s extreme – keeping the apple sauce on heat until the fructose in the apples caramelizes into a rich, deep brown.
This apple spread was first concocted by German and Dutch monks back in the Middle Ages, when monasteries included large orchards. The enormous, annual crop of apples had to be managed somehow, and what couldn’t be eaten was turned into the shelf stable apple preserve we now know as apple butter. Although it never really caught on in Europe outside of the regions of the Rhineland and Limburg, migrants to America brought the recipe with them and it can be found nowadays as a staple in Pennsylvania Dutch country, as well as more widely available in boutique grocery stores here and there nation wide.
That’s all well and good, but if you’re anything like me you’ve often scratched your head over the whole “butter” part of apple butter. After all no butter, or any dairy product, goes into apple butter. The misnomer apparently comes from the soft, easily spreadable nature of the food product, which apparently lead some miserable medieval peasant to remark, “Oy- these apples is like butter, isn’t they?”
Of course, you and I know that’s stupid, as butter is only seldom that easy to spread. If we’re going strictly by consistency Apple Margarine would have obviously been the better term – or maybe Apple Toothpaste. At any rate, it’s in the history books know and I’ll be damned if I know what can be done about it.
Trader Joe’s, on the other hand, had no such shortage of ideas. In a rather clever move, they’ve gone and added a heavy dollop of cranberry puree to the tradition apple butter, giving the condiment a tart zest. How much of a dollop are we talking about? Plenty, actually. Cranberry is actually the primary ingredient in the spread, followed by apples. That’s a choice you can taste – the cranberries are front and center here, in fact they taste so strong that this apple butter could be mistaken for cranberry sauce on first blush. However, once the sharp cranberry taste has subsided, the mellower sweetness of the apple butter remains, taking some of the bite off and making the preserve more palatable than a straight cranberry sauce would be. Although it’s the “apple butter” part of the title that catches the attention, this is probably better thought of as a cranberry sauce first, and an apple butter second.
So what do you do with a hybrid cranberry-apple spread? Put it on your turkey is the obvious answer. And while this would be a perfect addition to Thanksgiving dinner this year, it also makes a tasty spread on toast and English muffins. If you wanted to get crazy with it, you could even add it to a turkey sandwich for a little of that pseudo-thanksgiving taste!
Would I Recommend It: Sure, if you like cranberry sauce.
Would I Buy It Again: Probably not, honestly. Regular cranberry sauce usually does it for me.
Final Synopsis: Like cranberry sauce, with a mellower apple butter follow through.