August 28th 2016 marks the 1095 most beautiful days in my life. Last weekend was our wedding anniversary. I cannot believe that it’s been three years since we got married 🙂 We celebrated by taking a short trip to Charleston. We love watching this show called chef’s table on Netflix. Chef Sean brook’s restaurant Husk was featured in one of the episodes and we have seen him on multiple other occasions on our most favorite chef Anthony Bourdain’s show Parts Unknown. It was an impulse decision to go and we booked a table the previous night for our Sunday brunch. It was a beautiful sunny day and an amazing drive 🙂 The french quarters part of Charleston is so charming. We walked to the restaurant and I clicked some pictures. The food was fantastic and we had a wonderful time.
I was planning to make mamidi thandra which is a delicacy in the south India. We used to eat this as a snack after school in our childhood. It is made using ripe mango pulp mixed with jaggery/sugar and spread over bamboo mats and left to dry in the sun during the day and covered with plastic sheets at night. Once a layer gets dried, another thin layer is spread onto it and it is continued and left to dry for the entire month until the desired thickness is achieved. Then they are cut into pieces and wrapped. It can be preserved for months and thus people can enjoy mangoes all round the year. A specific variety of mangoes known as “Totapari” are used for this as they have the chewy consistency like dry fruits such as dates, prunes, grapes etc.
It was during our weekly grocery trip to the whole foods on Saturday that we ran into these grapes called the moon drops by this company called Grapery. They are uniquely shaped and very sweet (unlike regular black grapes that are more often sour/tart than sweet). I wanted to try and make fruit leather with natural sugars. And I thought why not use grapes instead of mangoes. So I tweaked this recipe to make grape fruit leather. This is going to be a two ingredient recipe.
- 2 Cups Moon drop grapes
- Juice of 1/4 th lemon
Makes 6 fruit leather strips
Cook time 4 – 5 hours
Prep time 20 min
Passive time 4 – 5 hours
- After washing the grapes thoroughly under running water, blend them to a smooth consistency.
- In a deep pot, on medium heat boil it for 2-4 min.
- Strain it using a sieve or a cheese cloth. Add lemon juice and mix well.
- On a baking tray lined with parchment paper or baking sheet , spread the juice evenly with the help of a spatula.
- Preheat the oven to 170 F, and bake for 4-5 hours.
- The grape leather is ready if the surface is sticky. Let it cool down.
- With the help of scissors or pizza cutter cut the baking sheet into small strips. Start rolling the leather with baking sheet on the top.
- You use a dehydrator instead of oven for a much faster result.
- Fruit roll ups can be stored in an air tight container in a refrigerator for 2-3 months .
Kids will love the texture and moms for this 🙂 This is perfect for the back to school lunches and snacks.
If you give this recipe a try, let me know how you liked it .
Don’t forget to click a picture and tag #clovesandcaramel so I can find you..
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