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I did a little research on the health benefits of kiwi fruit. I had no idea how much goodness was packed into such a vibrant colored, little fruit!
Kiwi fruit looks like a fuzzy brown egg. You can eat it with or without the skin. I, personally, don’t like it with the skin on. They are a beautiful fruit and should be greatly admired. As you bite into a kiwi or slice it in half you will reach a velvety bright green flesh that is sprinkled with a ring of tiny, edible black seeds. The taste will vary from fruit to fruit, going from tart to sweet. It can been described as a combination of other fruits, such as strawberries, nectarines, and melons. It blends well with other fruit and that is why I was so excited to create this recipe.
To make the most flavorable fruit leather you need to start with very ripe kiwis! Trust me on this. For the sweetest, fullest flavor, choose plump, fragrant kiwi fruit that yield to gentle pressure, like ripe peaches. Unripe fruit has a hard-core and a tart, astringent taste. If you can’t find ripe kiwi, you can ripen them for a few days at home. To ripen, leave them at room temperature away from heat and direct sunlight. Once ripe, store it away from other fruit, as it is very sensitive to the ethylene gas they emit.
Ingredients: 3 1/4 cups puree