Homemade Fruit Veg Snacks (Print Version)
# Ingredients:
→ Base Mixture
01 -
250 g mixed fruit, chopped
02 -
60 g vegetables, chopped and peeled if necessary
03 -
60–120 ml pure apple juice, unsweetened
04 -
2 tablespoons raw honey
05 -
0.25 teaspoon pure vanilla extract
06 -
3 tablespoons gelatin, grass-fed collagen preferred
→ Colour Variations
07 -
Green: 150 g green grapes, 30 g spinach
08 -
Red: 150 g strawberries, diced, 30 g beets
09 -
Orange: 150 g peaches, chopped, 30 g carrots
10 -
Blue/Purple: 150 g blueberries, 30 g zucchini
# Instructions:
01 -
Place silicone molds on a baking sheet or line an 20x20 cm square dish with wax paper and lightly grease. Set aside.
02 -
Combine fruit, vegetables, and 60 ml apple juice in a high-powered blender. Secure lid.
03 -
Turn blender to high speed and blend until completely smooth. If needed, add additional apple juice 15 ml at a time until smooth texture is reached.
04 -
Incorporate raw honey and vanilla extract into the mixture. Blend again to integrate evenly.
05 -
Taste the blended mixture and add more honey if additional sweetness is desired.
06 -
Transfer mixture to a small saucepan. Sprinkle in gelatin and whisk thoroughly to combine.
07 -
Heat mixture over medium heat, whisking constantly, until gelatin dissolves and texture is smooth (approximately 3 minutes). Avoid boiling.
08 -
Using a dropper, fill silicone molds with the warm mixture or pour into prepared baking pan. Keep saucepan on the residual heat (burner off) to maintain mixture temperature if necessary.
09 -
Transfer molds or pan to the refrigerator and chill for at least 2 hours until fully set.
10 -
Once firm, carefully unmold fruit snacks. If using a pan, remove from dish and cut into desired portions. Serve or store.
# Notes:
01 -
To verify gelatin is dissolved, rub a small cooled amount between fingers; it should feel smooth, not grainy.
02 -
Avoid using kiwi or pineapple as they contain enzymes that prevent the gelatin from setting properly.
03 -
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.