feijoa Fruit leather rollup recipe
2024-04-16- Cuisine: New Zealand
- Course: desserts, snack
- Skill Level: Beginner
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- Yield: 10 Rollups (approx.)
- Servings: 5
- Prep Time: 30m
- Cook Time: 7:00 h
- Ready In: 7:30 h
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Feijoa fruit leather roll-ups are a homemade snack made from feijoas, a tropical fruit with a unique flavor similar to a combination of pineapple, guava, and strawberry. The process involves cooking and pureeing the feijoas, then spreading the puree onto baking sheets and drying it in the oven until it becomes a flexible, leathery sheet. Once dried, the fruit sheet is cut into strips or rolls, creating portable and flavorful snacks that can be enjoyed on the go or as a sweet treat.
Things You will need
- feijoas
- saucepan
- blender or stick blender
- slow cooker
- cookie sheet/s with lip
- baking/parchment paper
- oven
The recipe for feijoa fruit leather roll-ups typically requires only one ingredient:
Ingredients
- 10kg Feijoas
These simple steps will guide you through the process of making delicious feijoa fruit leather roll-ups at home.
Method
Step 1
First, gather your feijoas. You’ll need a lot. A small slow cooker holds roughly 8-10 kg of fruit as weighed before processing.
Step 2
Slice your feijoas in half crosswise and scoop out the flesh with a spoon and empty them into a heavy saucepan. When you’ve sliced and scooped them all, place your saucepan on medium heat and bring the feijoas to a simmer until soft.
Step 3
Blend the feijoas in the blender in appropriately sized batches or in the pot with a stick blender until the fruit is puréed.
Step 4
Pour the purée into the slow cooker and cook, with the lid off on High until the purée has reduced by 75%, expect this to take 6 or more hours. Stir every 15-20 minutes or when you can remember. If you forget, a skin will form on top and a thickening may form on the bottom of the cooker. Next time you remember, stir extra thoroughly. Fruit leather making is a good task for a rainy autumn day when you’ll be home, puttering around the house.
Step 5
When purée has reduced by 75%, pour into lipped cookie sheets lined with baking/parchment paper in a thin, but fully covered layer for each sheet. Bake at 70°C (140°F), on fan bake (convection) if you have it, until the leather has a firm surface. Expect the cooking time to be multiple hours, but it will depend on the thickness of your layers. Make as many cookie sheets of leather as you can in the oven at the same time, as you will use the same amount of energy whether you make one or three.
Step 6
Store the fruit leather roll-ups in an airtight container in the refrigerator or freezer.
source:feijoafeijoawebsite