Kiwi Strawberry Fruit Leather

kiwi fruit leather, strawberry kiwi dried fruit, making fruit leather, fruit roll, kiwi, #14daysofZespriSA, blogger challenge, kiwi challenge, tami magnin, rumtumtiggsIf I say, “fruit leather” what comes to mind? Fruit in this form has quite a few different names in South Africa alone so maybe you can let me know what you call it in your country. It is basically fresh fruit that has been boiled until it has become thick and sticky and then spread out to dry either in the oven or in a dehydrator until tacky to the touch and then rolled up and eaten. I used to love eating this when I was younger because I got so much pleasure from unrolling and tearing strips of dried apricot that was so tart it made your eyes water.

I decided to make strawberry and kiwi fruit leather last week even though I had a feeling it wouldn’t be something that would photograph well. I also found it difficult to roll it up because I think I cooked it for just I tiny bit too long or maybe my oven was just slightly too hot. I have adjusted the time in the recipe accordingly and it is really a matter of checking every 15 minutes or so near the end of the cooking time until it is just tacky to the touch and not dry as it dries some more as it cools. I hope you will give it a try and let me know what you think.

The riper the fruit the less sugar you will need to add so start with a tablespoonful and adjust according to taste.

Kiwi Strawberry Fruit Leather

250ml Zespri kiwi fruit, peeled and finely chopped (about 2 kiwis)

250ml strawberries, hulled and finely chopped (about 5-6 large berries)

1 lemon, finely grated rind and juice (about 50ml)

15-60ml sugar

Preheat oven to the lowest temperature it has. My ovens lowest setting is 100 degrees celcius but if you can go lower than that, even better. It will be in the oven for 8-10 hours so prepare accordingly or do this overnight. Place all the ingredients in a blender and pulse until well combined and smooth. Place this mixture into a small pot on the stove and bring to a boil. Turn the temperature down to medium heat and simmer until reduced and thickened to a jammy consistency stirring frequently. Remove from heat and carefully poor into a baking tray lined with silicon or baking paper (not wax wrap). Smooth until even all the way through being careful not to spread too thin as it will thin out even more while baking. Bake for 8 hours until sticky to the touch and almost dry. Check every 15 minutes from this point on until there are no more shiny patches of wet fruit. Turn the pan frequently if your oven in baking unevenly (like mine). Remove from oven and cool in the pan. Trim edges with a sharp knife or pizza cutter and roll up as tightly as possible.

6 Comments

  1. Inge

    September 17, 2013 at 9:20 pm

    Yummy Tami. I am definitely going to give this one a bash

    1. rumtumtiggs

      September 25, 2013 at 1:37 pm

      Thx Inge. Let me know how it turns out 😉 xx

  2. Baglady

    September 18, 2013 at 8:24 am

    This is a great recipe, Tami. I am going to try this.

    1. rumtumtiggs

      September 25, 2013 at 1:37 pm

      I hope you will let me know how it turns out. Results will vary from one oven to another so be careful not to dry it out too much :) P.S Check out the giveaway I’m doing on Twitter at 3pm today xx

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