When Bernhard mentioned fruit leather in a conversation, I thought something must be lost in the translation. So I asked him to repeat what he said and basically he makes his own fruit rollups, for those more familiar with supermarket terminology.
He makes these because, as he says, he grew up with them and it makes for a more energy sustaining snack when hiking through the mountains.
These, of course, will be too expensive to make with bought fruit. He makes them with the fruit grown on the farm or through some other bartered means. Here are some of the ones he made from last summer when fruit was available.
I tried them all and it is indeed fruit leather. Having worked on The Natural Confectionery Company, been to their factory in Melbourne and eaten jelly snakes fresh from the flour mould and still warm and stretchable as they rolled out from the machine, this is fruit jerky. The other difference is, the fruit leather taste of a lot more fruit than sugar, which I much prefer. Unlike processed sugar products, there isn't the annoying coating that gets left on teeth after eating.
At the time of writing, he is still at the farm, slowly processing 80kg worth of quince into another batch of chewy, yummy fruit leather.
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| Mispel. |
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| Strawberry. |
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| Cherry, Sloe and Elderberry. |
