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300g fruit, such as kiwi, mango or pineapple, peeled and chopped
2 tbsp clear honey
Squeeze of lemon
1. Preheat the oven to 100°C, gas mark ¼. Line a baking tray with baking parchment.
2. Place the prepared fruit in a liquidiser with the honey and blitz until smooth before stirring in a squeeze of lemon. Pour the purée into the prepared tray and smooth out with the back of a spoon or stepped palette knife into a 25cm square. Give the tray a tap so the purée is even.
3. Place in the oven to dry out for at least 4 hours. The leather should be smooth, glossy and dry to the touch. While still warm, remove the paper and use scissors or a sharp knife to cut it into 6 strips, then roll up and allow to cool before packing into a box.
Typical values per serving:
|Saturated Fat||trace g|
1g fibre 0.4g protein
This recipe was first published in March 2014.