Kiwi marshmallow: the best homemade marshmallow recipes

Fruit selection

When purchasing kiwi in a store, you need to know the rules for choosing tasty and ripe fruits:

• The smell of ripe kiwi is delicate, with hints of citrus;
• The ripe fruit is firm to the touch, but not hard;
• The peel is smooth and dense. Darker spots and wrinkled skin indicate that the fruit is old or rotten.

You need to select a fruit individually, feeling and inspecting each fruit. When purchasing kiwis packed in a common package, there is a high probability of receiving several substandard specimens.

Fruit preparation

Purchased kiwis are thoroughly washed under running water and dried with paper towels.

Next, the fruits are peeled.This can be done using a small knife, cutting off the peel, or using a teaspoon, scraping out the pulp from the slices cut in half.

Recipes for making kiwi marshmallows

Natural kiwi paste without sugar

Peeled fruits are cut into small pieces and punched with a submersible blender until smooth. The fruit mass is laid out on oiled paper and sent to dry.

Kiwi marshmallow with sugar

• kiwi – 1 kilogram;
• sugar – 100 grams.

The fruits are ground through a sieve or crushed in a blender until smooth. Add sugar to the puree and mix everything thoroughly. There should be no grains of sugar in the marshmallow. The sweet fruit mass is placed on trays and dried using any of the methods listed below.

Seedless marshmallows

Before drying, the fruit mass is passed through a sieve with a fine mesh. To make the process easier, use a tablespoon or kitchen spatula. Add sugar or powdered sugar to taste to the resulting puree, freed from seeds.

Kiwi marshmallow with honey

Instead of sugar, you can add liquid honey to kiwi puree. Its quantity is taken depending on your taste preferences. Approximate ratio: for 1 kilogram of kiwi, take 150 grams of liquid honey.

Kiwi marshmallow with banana

The fruits are peeled, cut and crushed with a blender until smooth. Next, add granulated sugar and mix until the grains are completely dissolved. The fruit and sugar mass is placed on baking sheets and dried until ready.

Channel “Ezidri Master” presents to your attention a video - Making banana and kiwi marshmallows

Fillings for kiwi marshmallows

You can supplement or radically change the taste of the finished product by adding other fruit purees to the kiwi marshmallow.Pair perfectly with kiwi: pomegranate, cherry, persimmon, pineapple, pear and melon. You can also add crushed walnuts, almonds or hazelnuts.

Watch the video from the “Family Kitchen” channel - “Multifruit” pastila from kiwi, banana and pear

How to dry kiwi marshmallows

To prevent the fruit mass from sticking to the trays, they are covered with baking paper, greased with a thin layer of vegetable oil. There are several ways to dry kiwi puree:

• In the sun. Containers with marshmallows are exposed to the sun and dried until ready for 5 to 8 days. At night, the container must be brought indoors so that the marshmallow does not dry out from the morning dew.
• In the oven. Dry the kiwi pastille in the oven at 100 degrees. At the same time, place a towel or oven mitt in the opening of the oven door so that a small gap remains, allowing air to circulate. Drying time, on average, ranges from 3 to 8 hours.
• In an electric dryer. The temperature regime of the unit is set at the maximum level - approximately 70 degrees. Dry kiwi marshmallows on special trays or on regular wire racks, laying a piece of baking paper on them.

The finished marshmallow is considered well dried if it does not stick to your hands.

How to store marshmallows

The finished marshmallow is rolled up while warm and sprinkled with a layer of powdered sugar. Store the product either at room temperature in a glass jar with a lid or in the refrigerator. If you have stocked up on marshmallows for several months in advance, it would be best to freeze it. To do this, the rolls are wrapped in cling film and placed in a sealed bag.