Sour strings made from kiwi fruit leather

Ingredients for 1 servings:

• 440 g kiwi(s)
• 160 g banana(s)
• 90 g cane sugar, light
• 2 tbsp lemon juice, if needed
• 80 g cane sugar, light, for rolling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 10 minutes

The fruit leather can be prepared in the oven or in a dehydrator. The quantity specified here is for drying in the oven. Place baking paper on a baking tray. Preheat the oven to 60 degrees Celsius. Peel and finely chop the kiwi fruit, and place it in a blender. Puree the kiwi fruit with the bananas and sugar. If you like it a little more sour, add the lemon juice and puree everything. This may not be necessary if you already have very sour kiwi fruit. Spread the fruit puree evenly on the baking tray. The fruit leather now needs to dry for about 6 hours at 60 degrees Celsius. I open the oven door every now and then to allow the moisture to escape. When the kiwi fruit is completely dry, carefully peel it off the baking paper and cut it into 2 cm wide strips with scissors. If you like, you can use pinking shears to create a wavy edge, for example. The finished sour strings should be rolled in sugar just before serving to prevent them from absorbing moisture. You can, of course, omit the sugar. The leather may be a little dry to begin with; storing it in a closed container for a short time helps; this will soften it all. Or if a piece of the leather is still a bit sticky and damp, let it air dry for a while before cutting it up. If you have a good convection oven, you can easily dry two or three trays of fruit leather at once. Fruit leather of all kinds is incredibly easy to make. My rule of thumb is about 600g of fruit puree per tray. There are really no limits to your imagination, depending on what you have in the house or what’s ripe. Banana makes the fruit leather softer and more flexible. If you have a dehydrator, use the following quantities for one dehydrator sheet: 280g kiwi, 100g ripe banana, 40g white cane sugar, 1 tablespoon lemon juice if desired, and 40g white cane sugar for rolling. Dehydrator: 30 minutes at 60°C, then dry for 3 hours at 47°C.