Camilla Jessen
Skip the store-bought sugar bombs—this fruity, tangy snack is fun to make, better for you, and tastes like a bite of childhood nostalgia.
If you’ve already baked your way through every cake, tart, and cookie you can think of, it’s time to turn your attention to something unexpected: homemade candy.
And not just any candy—this recipe for sour dragon tongues delivers all the sweet-and-sour fun of your favorite chewy strips, minus the heavy dose of processed sugar and additives.
Inspired by the popular treat that’s suddenly back in the spotlight—thanks to brand collabs like McDonald’s sour dragon tongue ice cream—this version dials down the sugar and dials up the fruit.
It’s made almost entirely from natural ingredients, making it a healthier alternative that still satisfies the sweet tooth.
What You’ll Need
This flexible recipe lets you choose your favorite tart fruits, so feel free to mix it up.
- 500 g sour frozen fruit (raspberries, currants, blackberries—whatever brings the tang)
- 2 ripe bananas (for natural sweetness and texture)
- Optional: Splash of fresh lemon juice (if you love it extra sour)
- Optional: Sugar for topping (if you’re going for the full candy experience)
How to Make It
- Blend It Smooth: Place the frozen fruit and bananas in a bowl or blender. Puree until very fine using an immersion blender or regular blender. For an ultra-smooth texture, pass the mixture through a fine sieve. Add a squeeze of lemon juice if you’d like a sharper tang.
- Spread and Dry: Line a baking tray with parchment paper and spread the fruit puree evenly across the surface—think thick fruit leather, not soup. Smooth it out as evenly as possible.
- Bake Low and Slow: Dry in the oven at 80°C (176°F) for 2 to 3 hours. Keep the oven door slightly ajar by wedging a spoon in the door—this lets steam escape and helps the mixture dry evenly. You’ll know it’s ready when the surface is no longer sticky to the touch.
- Cool and Cut: Let it cool completely. Once firm, use scissors to cut the dried fruit sheet into 5 cm wide strips. Peel them gently off the baking paper.
- Optional Finishing Touch: If you’re after that classic sour dragon tongue effect, toss the strips in a bit of sugar while still slightly warm or just before serving.
Why Make Your Own?
Not only are these dragon tongues fun to prepare, they’re also much lighter on sugar than their store-bought cousins.
A full homemade tray contains around 44 to 53 grams of natural sugar, depending on the fruit. Compare that to 63–67 grams of added sugar per 100 grams in commercial versions, and the difference is clear.
Plus, with no artificial colors or preservatives, you’ll feel better about serving them to kids—or sneaking a strip or two for yourself.