Strawberry and blueberry pestle
Try our other healthy fruit delights, such as the aromatic prune pestil, the delicate peach pestil, and the fragrant apple pestil with cinnamon, which combine natural sweetness, fruity flavors, and traditional homemade taste.
Ingredients · Servings 10
- strawberries - 450 g
- blueberries - 200 g
- honey - 1 tbsp.
- lemon juice - 1 tbsp.
Method · 4 h 15 min
- Wash the strawberries and blueberries carefully under cold water and dry them well. Remove the green stems from the strawberries, and halve the larger berries to make them easier to puree.
- Place the fruit in a blender along with the honey and lemon juice. Blend until completely smooth.
- If the mixture has a lot of seeds or larger flakes than the blueberries, it can be passed through a fine strainer, but this is not necessary.
- Cover a wide baking tray with baking paper or a silicone mat. Pour the fruit puree on top and spread it into an even thin layer about 3-4 mm thick. It is important that the edges are not too thin, because they dry out faster and can become brittle.
- The oven is heated to 70-80 degrees with a fan. The tray is placed in the middle and the fruit layer is dried for about 4 hours. The oven door can be left slightly ajar to allow moisture to escape.
- Readiness is checked when the surface no longer sticks to the fingers, and the sheet remains flexible and can be separated from the paper.
- If the mixture is still moist in the middle, continue drying for another 30-60 minutes, checking periodically. A thicker layer or juicier fruit may require more time.
- The finished fruit pestle is left to cool completely. Then it is carefully removed from the paper, cut into strips and each strip is rolled up. It is served as a fruit snack, a dessert without unnecessary additives or a convenient sweet snack on the go.
- Dried pestle rolls can be stored in a tightly closed container in a cool, dry place for up to 1 week. For longer storage, they can be kept in the refrigerator.
