When I went to South Africa some time last year, I came across those compact fruit rolls in a wee road side shop. The first bite is a bit of a shock to the system… very sour and salty. But the more you nibble on it, the better they get.
They are very high in salt and sugar content, but hey, at least they are 100% fat free. And they keep for months!
It is a recipe for summer since you will need to dry them in the full sun for a few hours. So not much chance that I will make my own this year!
Apricot Mebos: sweet, ripe apricots
: 250g or more sugar per 500g mebos
: 1kg salt to 8 litres water
Soak the apricots in salted water for 12 hours, then drain them and remove the skins. Leave the whole apricots out in the sun for 12 hours, then squeeze gently to force out their stones. Press the apricots into round flat shapes and spread them out on racks to dry for a few days. Keep on shaping and pressing them (dip your hands in a mixture of 25ml salt and 2 litres water) occasionally during drying. Pack the mebos neatly into small boxes and cover them with sugar. If you layer them, make sure to put a good layer of sugar between them. Store in a dark place.
1 comment:
Well done in making yr own. I live in South Africa and cannot understand why dried apricots or mebos has to have so much salt added.😞
Post a Comment