Exotic fruit snack recipe


However, it’s important that the pieces don’t become too dry and that they can still be easily chewed.

  • Yield: 2 dehydrating trays


For the Marinade
  • a few sprigs thyme
  • 3–4 tbsp tamari or dark soy sauce
  • 1 tsp cold-pressed sesame oil
  • pinch of cayenne pepper
For the Vegetables and Fruit
  • 1 tomato
  • 1⁄2 eggplant
  • 1⁄2 sweet potato
  • 1 carrot
  • 1⁄2 mango
  • 1 apple
You will also need
  • 2 dehydrating trays
  • food dehydrator
How to Make It
  1. To make the marinade, pick the thyme leaves and chop them finely. In a large bowl, combine the tamari or soy sauce, sesame oil, thyme, and cayenne pepper.
  2. Remove the green stem from the tomato and cut it into thick slices. Peel the eggplant, sweet potato, and carrot. Cut the eggplant horizontally into slices. Cut the sweet potato lengthwise in half and slice into half-moon-shaped pieces. Slice the carrot lengthwise into strips. Peel the mango, cut the flesh off the pit, and finely slice it lengthwise into strips. Cut the apple in half, remove the core, and cut into half-moon-shaped pieces.
  3. Put the pieces of fruit and vegetables into the bowl containing the marinade, and toss gently to combine. Spread out the pieces evenly on the dehydrating trays, and put in the food dehydrator to dry for 7–9 hours at 104°F (40°C).

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