FOOD

Natural Skittles

Taste Mother Nature's rainbow with homemade fruit snacks made with real fruit.

FOOD

Natural Skittles

Taste Mother Nature's rainbow with homemade fruit snacks made with real fruit.

Ingredients

Blackberry Plum

  • 1 1/2 cup cooked white yam
  • 1/2 cup Blackberries
  • 1/2 cup plums
  • 2 tablespoons Concord grape juice

Kiwi Lime

  • 1 1/2 cup cooked white yam
  • 4 Kiwi
  • 1/2 cup raw Spinach
  • 2 tablespoons Lime
  • 2 tablespoons Honey

Banana Piña

  • 1 1/2 cup cooked white yam
  • 1 cup Banana
  • 1/2 cup pineapple
  • 2 tablespoons Lemon juice

Peach Papaya

  • 1 1/2 cup orange sweet potato
  • 3/4 cup Papaya
  • 1/2 cup peaches
  • 2 tablespoons Orange juice

Red Berry

  • 1 1/2 cup white sweet yam
  • 3/4 cup Strawberries
  • 1/2 cup raspberries
  • 2 tablespoons cranberry juice

Steps

Blackberry Plum

  1. Blend all ingredients. Transfer to a food storage bag. Seal the bag, cut off a small tip from one corner, and pipe small rounds on a parchment lined baking sheet.
  2. Place in the oven or dehydrator at 125°F for 6-10 hours or until fully dried.

Kiwi Lime

  1. Blend all ingredients. Transfer to a food storage bag. Seal the bag, cut off a small tip from one corner, and pipe small rounds on a parchment lined baking sheet.
  2. Place in the oven or dehydrator at 125°F for 6-10 hours or until fully dried.

Banana Piña

  1. Blend all ingredients. Transfer to a food storage bag. Seal the bag, cut off a small tip from one corner, and pipe small rounds on a parchment lined baking sheet.
  2. Place in the oven or dehydrator at 125°F for 6-10 hours or until fully dried.

Peach Papaya

  1. Blend all ingredients. Transfer to a food storage bag. Seal the bag, cut off a small tip from one corner, and pipe small rounds on a parchment lined baking sheet.
  2. Place in the oven or dehydrator at 125°F for 6-10 hours or until fully dried.

Red Berry

  1. Blend all ingredients. Transfer to a food storage bag. Seal the bag, cut off a small tip from one corner, and pipe small rounds on a parchment lined baking sheet.
  2. Place in the oven or dehydrator at 125°F for 6-10 hours or until fully dried.