Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 330 kcal | 94 kcal |
| Protein | 3.7 g | 1.1 g |
| Fat | 10.2 g | 2.9 g |
| saturated | 8.4 g | 2.4 g |
| Carbohydrate | 55.2 g | 15.7 g |
| sugars | 45.3 g | 12.8 g |
| Fibre | 9.2 g | 2.6 g |
| Sodium | 9 mg | 3 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
Instructions
- Satisfy yourself that all five fruits are equally dry before any of them meet. A chewy peach slice resting against a crisp banana chip hands its moisture over within a day, and you finish with two soft fruits instead of one of each.
- Break the larger slices down to roughly the size of a grape. This gets eaten by the handful, and a whole dried apple ring means every handful is mostly apple.
- Hold the coconut back and fold it in last. Its flakes shatter under stirring, and coconut dust in the bottom of the bag is what you get for tipping everything in together.
- Turn it in a wide bowl with your hands rather than shaking it in a jar. Shaking sorts by weight, which sends the grapes to the bottom and floats the banana on top.
- Eat a handful and adjust the proportions before you bag any of it. The quantities in the list are a starting point, and banana in particular dominates fast.
- Split it into single-serve bags rather than keeping one large one. Every opening of a big bag gives the whole mix another dose of humid air, and the crisp pieces are the ones that notice.
- It holds three months sealed in the cupboard or six in the freezer. Once the banana chips have stopped snapping the mix has taken on damp, and it should be eaten rather than kept.
