Mango Kiwi Fruit Leather is an easy, healthy snack to make at home with fruit as the only ingredients. A great after school snack or lunchbox filler.
Happy Eclipse Day friends! I am beyond excited to be able to witness this event and even luckier that my midwestern city is in the path of totality. See, there are perks to living in Nebraska. Who’s laughing now?
The schools are doing fun viewings with the bigger kids and Noah couldn’t be more excited. It’s literally all we’ve talked about for the last week and I’m not even complaining. I love this kind of stuff and I’m beyond happy that he loves it too.
My dad and I would get up in the middle of the night to see comets and meteor showers so it must be in the genes. He’s heading here to view it with Hannah and me since Omaha is outside of the totality path and well, it’s worth playing hooky to see the whole thing.
You know what else excites this house? Fruit leather, or fruit wraps as my kids call them. I know, I know, we live a riveting life.
I buy these things from Trader Joe’s like they are going out of style and then they are gone within days. DAYS. I can’t complain because anytime a kid willingly reaches for a healthy snack makes for a good day but man can they takes them down.
So why not make them at home? They are ridiculously easy to make and contain only fruit. Let me break it down for you.
Chop fruit. Simmer in some water until softened. Puree. Dry out in the oven. Cut into strips. That’s it guys.
The only slight downfall about these is they take 8 to 12 hours to dehydrate. But it’s really not all that bad since you can just throw them in the oven before you go to bed and boom, they are done in the morning.
If these fruits aren’t your thing, simply replace them with 3 to 4 cups of your favorite fruit or combination of fruits and follow the instructions as written. I’ve made them with a combination of berries before with rave reviews.
- 3 large mangoes, peeled and diced
- 5 kiwi, peeled and diced
- 1/2 cup water
Preheat oven to 170 degrees. Add fruit and water to a medium size saucepan. Heat over medium low heat and bring to simmer. Cook 12 to 15 minutes, or until softened, stirring often. Allow to cool for 10 minutes. Add to blender and puree until smooth.
Line a baking sheet with parchment paper. Pour the pureed mixture over the parchment paper and smooth out evenly to 1/4 inch thickness. Place in oven to dehydrate for 8 to 12 hours. Start checking at 8 hours. Once it is dried and no longer sticky to the touch it is ready. It only took 8 hours for me.