Keiki Garden and Grindz: Fruit Leather Recipe

By Brittany P. Anderson

Some kids just don’t like vegetables. As the stepmother to a child who consistently picked tomatoes out of tomato sauce, I had to get creative. Hiding nutrient-rich veggies in smoothies, breads, and sweets was a weekly ritual until we planted a garden together.

Building the raised bed, he helped calculate the lengths of wood to cut. Then, he assisted in painting and filling the frame with soil. We picked out seeds—tomato, lettuce, peas, and beets. Eagerly he got his hands dirty, making rows for planting and next, with great precision, dropped the seeds into place.

Children who learn to garden are more likely to eat vegetables. There are several programs on Hawai‘i Island developing garden-based nutrition education programs that promote hands-on learning. Foodcorps Hawaii is part of the federal AmeriCorps program, placing a service member in local Hawai‘i Island schools to support local agricultural traditions and healthy eating habits. There’s even The Kohala Center’s Kū ‘Āina Pā School Garden Teacher Training Program offered to educators who want to build and maintain a garden at their schools.

Whenever my stepson went to check on his plants in the garden, his face had a look of pure joy. He gladly weeded, watered, and helped trellis the tomatoes and peas. It wasnʻt long before the little garden was overflowing with bright red tomatoes, bulging pea pods, and tender leafy greens.

He picked the bounty eagerly, even assisting in the preparation of a salad. And then, without prompting, ate a tomato. That day in 2009, I snapped a picture as proof, the kid ate his vegetables—then asked for more.

This recipe for fruit leather is a great way to get keiki (children) involved in the kitchen by picking out their favorite fruits and vegetables. The combinations are endless, and you can also hide some veggies in for picky eaters.

Fruit Leather

1 lb fruit and/or vegetables (1/2 lb mango, 1/2 lb blueberry, 1 small beet pictured)
2–3 tbsp local honey
1–2 tbsp fresh lemon juice

Method

Preheat the oven to 200°F. Combine the fruit and/or vegetables and honey in a blender. Add the lemon juice and puree until smooth. Place the puree into a medium saucepan over medium-high heat and bring to simmer. Reduce heat to medium-low and cook until most of the liquid evaporates, and the mixture is very thick, 30–40 minutes. Stir occasionally being careful as the liquid may splatter. Line a rimmed baking sheet with wax paper, non-stick foil, or a silicone mat. Spread the mixture into a thin layer and bake until tacky, approximately 3 hours. Remove from oven and cool. Peel the fruit snack away from the mat of your choice. If it is still moist, place it back in the oven for 15–20 minutes more with the moist side up. If the fruit snack isnʻt pliable, let it sit out on the counter for an hour or two to rehydrate. Cut into rectangles or strips and roll with wax paper. Store in an airtight container in the refrigerator. Enjoy! ❖