Dried kiwi is way better than sweet-and-sour conventional candy- no stomachache afterward, no artificial dyes, and it’s easy to make yourself!
To dry kiwi
- Rinse kiwi under running water
- Peel with a paring knife
- Cut once lengthwise
- Cut into 4 slices width-wise, making 8 half moons per kiwi
- Place on dehydrator tray (this is the dehydrator I have, I love it!)
- Dry on high overnight for chewy candy that has to be stored in the fridge, or for 24 hours for hard candy that is shelf stable for a week.
- Enjoy!
I love dried fruit and jerky as an easy portable meal when we go to the beach or other outings at meal time.
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Denise
February 7, 2013 at 4:07 pmGreat idea! Do you think I can do it in the oven since I don’t have a dehydrator?
Liza
February 8, 2013 at 6:13 amGreat! But if I dry it for 24 hours, won’t it last more than a week? I thought dried fruit lasts basically forever….
Darris
February 9, 2013 at 2:45 amI never would have thought kiwi would dehydrate well. Sounds heavenly! Thanks for the dehydrator recommendation. I’ve wanted one for a long time but haven’t taken the leap yet. I wasn’t sure how much I’d use one but since making your crackers I’ve been thinking I could do my own grain-free wraps too. Thanks Cara!
Lisa
April 17, 2013 at 10:35 amWe just made these last week. They are wonderful!!
Elaine, BASW, BSN, Certified Raw Chef
April 29, 2013 at 4:33 pmIf you want to maintain most of the enzymes in your dehydrated food products, DO NOT dehydrate at more that 98oF.
You can dehydrate at up to 118oF, but above that, you lose too much of enzymes.
This may take longer, but the product is more nutritious.
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