Shalem wrote:That's good to know. There's another method that doesn't require any sugar. I bought a dehydrator which makes fruit leathers no added sugar required, just pour your puree onto the sheet, sweetens up naturally. [I dried apple rings in it with no sugar, and they sweetened up nicely in the dehydrator, and tasted sweeter than commercial ones.]
I haven't tried fruit leathers in this yet, but was just about to try it with apricot puree. I'm a bit "scared" of making my own quandong leather because the first time I bought quandong shells and left them in the pantry, I found a whole stack of grubs, eggs and soil stuff in them...Yucko. I've since been advised that if I'd stored in the freezer upon purchasing, this would've been prevented, but the thought of eggs still being in there puts me off. Any encouragement welcome!
The shells I bought seemed dried. There's a gourmet store near me that sells frozen quandong shells & perhaps being a commercial product, they may not have the bugs in them. If I had to dry the shells though, it's good to know from you that you can dry them with indoor light. I could dry them in my dehydrator also.
Hhmmm...wonder if I should give these little fellas (quandong, not grubs!) another go!
By the way, roughbarked are those shells grown from your property and what are those ball shaped ones below them?
Shalem wrote:Roughbarked, seeing all those shells on the table made me wonder how do you easily separate the puree from the shells when you cook them up to make quandong leather?
I recently bought a KitchenAid Mixer with a fruit vegetable strainer. I haven't tried the strainer yet but I think it uses the principle of separating the shells and skins from the puree. But don't take my word for it if you were thinking of buying one based on this, as I still need to confirm this.
The KitchenAid automates a lot of processes that one might have done in the past.
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