Wa­ter­melon “leather” rolls

go! Platteland - - COOK WITH WATERMELON AND SPANSPEK -

A great way to use an over­sup­ply of wa­ter­melon. My mom used to make a wide va­ri­ety of fruit leather on a dry­ing rack for us to take to school in our lunch boxes. Mix it up a bit by try­ing a com­bi­na­tion of wa­ter­melon and straw­ber­ries.

Makes 2 small bak­ing trays Prepa­ra­tion time 20 min­utes Bak­ing time 3 hours

YOU NEED

• 10 cups (2,5 litres) wa­ter­melon cubes • 1 cup (250ml) sugar

THIS IS HOW

Re­move all the seeds from the wa­ter­melon and pulp the flesh in a food pro­ces­sor. Work the pulp through a sieve lined with cheese­cloth – re­tain the juice and use it to make agua fresca, a light, non-al­co­holic Mex­i­can drink (you’ll find a wealth of recipes on the in­ter­net).

Mix the wa­ter­melon pulp and sugar. Heat the oven to 85°C and line 2 small bak­ing trays with bak­ing pa­per or a sil­i­cone bak­ing sheet. Spread out the fruit pulp evenly in the trays to a thick­ness of about 4mm. Bake for 3 hours and turn the trays half­way through to en­sure even bak­ing.

Place a layer of bak­ing pa­per on top of the dried fruit, cut into strips and roll them up with the bak­ing pa­per. Store in an air­tight con­tainer. >

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