Why Eat Freeze Dried Tangerines

    • An excellent source of vitamin C

    • Rich in antioxidants

    • Promote heart health

    • Rich in beta-carotene 

Suggestions for Use

Use Freeze Dried Tangerines in…

Freeze dried tangerine segments
    • Snack on them straight from the pots

    • Add them to your cereal, porridge, yogurt

    • Mix into Salads. They will add colour, sweetness and tanginess and also nutritional boost.

    • Crush them over ice cream, yogurt

    • Mix with natural Greek yogurt
    • Fruit salad
    • Combine with nuts, seeds, and other dried fruits to create your own custom trail mix for hiking or snacking on the go

    • Make Citrus Seasoning. Crush freeze-dried tangerine slices and mix them with herbs and spices to create a flavourful citrus seasoning for seasoning meats, fish, or vegetables

    • Cake and dessert decoration –  meringues, cupcakes
    • Alcoholic and non-alcoholic drinks – infuse the fruit or use as a decoration (cold or hot water), smoothies

Nutritional Information


    • Tangerine segments
    • No additives, no preservatives, vegan, vegetarian
    • 7 kg fresh tangerines were used to make 1 kg freeze-dried tangerines

Product specification

Nutritional Value 1535 kJ / 367
Carbohydrates 75 g
Thereof sugar 69g
Protein 5.3 g
Fat 2g
Saturated Fat 0.2g
Fibre 12 g
Salt 0.01g




We recommend storing the fruit in an airtight container like glass jar at room temperature below 20dgrC or in the fridge. To keep the fruit crispy, take what you need and close the jar straightaway. It will prevent the fruit from absorbing the moisture from the air. If it happens and you will leave the jar open and the fruit will become soft, use it as soon in possible on your porridge, mix with yogurt, tea, drinks, dessert decorations….

Recipe Suggestion


Chocolate Cupcakes

Vegan, Makes about 12 cupcakes.

Ingredients – Cupakes

    • 100 g coconut oil melted
    • 100g stork
    • 250 g light brown sugar
    • 240 g coconut yoghurt
    • 160 g oat milk
    • 1tsp vanilla essence
    • 340 g self-raising flour
    • 50 g cocoa powder

Ingredients – Icing

    • 100g g cashews soaked overnight
    • 3tbsp coconut milk
    • 1/3 cup oat milk
    • 80g coconut milk melted
    • 2tbsp crushed freeze dried blackberries


    1. To make the cupcakes
    2. Preheat the oven to 180 degrees Celsius and line a cupcake tin with cupcake liners.
    3. Place the coconut oil, stork and sugar in a bowl and whisk together.
    4. Now mix the yoghurt and oat milk together and gently heat until lukewarm in a microwave. If you don’t the coconut oil will get hard and lumpy when mixed with the milk and yoghurt.
    5. Now whisk in the yoghurt and oatmilk and whisk until combined.
    6. Now quickly whisk in the cocoa powder and flour and divide between the twelve cupcake liners.
    7. Bake in the oven for about 20 minutes.
    8. Let cool completely.
    9. To make the icing blend all ingredients until very creamy and refrigerate until set and ready to ice, best overnight.
    10. Pipe the icing on the cupcakes.

Credit to Maryles Plantry for recipe and photo