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Debbie and Ali make some yummy fruit snacks that the kids will love.
Ingredients

Peach Squash (Squeach) Fruit Snack Ingredients

  • 12 ounces diced frozen peach chunks, defrosted
  • 4 ounces frozen diced butternut squash cubes, defrosted
  • 2/3 - 3/4 honey
  • 1/3 cup of water
  • 5 tablespoons Gelatin

Blueberry-Carrot (BlueBarrot) Fruit Snack Ingredients

  • 12 ounces of frozen blueberries, defrosted
  • 4 ounces purple carrots, steamed until soft
  • 2/3 - 3/4 cup of honey
  • 1/3 cup of water
  • 5 tablespoons Gelatin

Strawberry Fruit Roll Up Ingredients

  • 1 pound Strawberries
  • 1/3 cup of sugar
  • 1 tablespoon Lemon Juice
  • Pinch of salt (or chili paste)

Mango Fruit Roll Up Ingredients

  • 1 pound frozen Mango chunks, defrosted
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • pinch salt (or chili paste)

Directions:

For the Fruit Snacks:
1. Line 9x9 baking dish with parchment paper.

2. Place fruit and vegetables in blender.

3. Add water and honey to blender, puree until completely smooth (~3 minutes). Add more honey if mixture isn’t sweet enough.

4. Pour mixture into saucepan. Sprinkle gelatin over surface and let it sit/bloom for 5 minutes.

5. Once gelatin has begun to wrinkle on top of fruit, whisk it into the fruit puree.

6. Place saucepan on medium heat on stove, cook and whisk constantly until smooth. Keep heat low enough so that the mixture never boils.

7. Pour mixture into baking dish and allow it to set for 3-4 hours.

8. Remove gelled fruit from loaf pan and cut out shapes with mini cookie cutters.

9. Keep fruit snacks in fridge, for up to 5 days.


For the Fruit Roll Ups:
1. Heat oven to 200 ̊

2. Add fruit, sugar, and lemon juice, to blender, puree until smooth. Taste for sweetness, add more sugar if necessary.

3. Add puree to saucepan and simmer over medium-high heat, then drop heat to medium and cook until most of the liquid evaporates (30-45 minutes).

4. Stir in salt and/or chili paste to taste.


5. Line 12x17 sheet pan with silicone mat or parchment paper. Spread fruit puree into thin, even layer using offset spatula. Bake in the oven until just barely sticky, 3 to 3.5 hours. Remove baking sheet from oven and allow to cool completely. Peel off parchment paper or silicone mat. Use kitchen shears

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