Wild Food Foraging - Cultivating Skills &
Confidence through Inspiring Forays in Nature

Hawthorn Berry Fruit Leather

bowl of hawthron berries

Foraged hawthorn berries

Sometimes there’s a giggle when I mention ‘haws’ and foraging. Ok, I realise the spoke word has other associations too. Though the fruit of the hawthorn tree (Crataegus monogyna), can be good for the heart, can get your ‘chi’ moving (your life force energy), be uplifting and tasty. Can whores do the same, or the opposite I wonder? – Lets not get into that moral discussion, instead, lets get down to the fruity business of haws.

It’s november, and now is the perfect time to pick these fruits, they are a lovely dark red colour, and still a plenty, if you find the right tree. This recipe is suited for those who enjoy processes and have some patience  – it’s not quick, it takes some mashing, though is delicious and as we know, it is good for the heart…

Hawthorn

Basket of Haw Berries

Hawthorn Fruit Leather

Hawthorn fruit leather is a deliciously simple snack, with a bit of a tang and a hint of natural sweetness to get you through sluggish afternoons or slow mornings. It’s made from mashed haw berries, apple and honey.

It’s also great for packed lunches, a snack for walking, gifts and will keep for up to 6 months. Here it is….

Ingredients

450g haws

450g apples

350ml water

3 tbsp honey

Hawthorn Fruit Leather cut into strips

Hawthorn Fruit Leather cut into strips

Hawthorn Fruit Leather, cut and wrapped

Hawthorn Fruit Leather, cut and wrapped

Remove the stalks from the haws, and chop the apples into pieces, don’t worry about removing the core, as it will all be sieved. Place the fruits and water in a medium and bring to the boil. Cover, and simmer for 15 minutes, or until the fruits are soft and strain through a sieve into a large, bowl. Allow the fruit pulp to cool, and using a wooden spoon, mash and push the fruit pulp through the sieve, then stir in the honey. The more you do this, the more pulp you’ll be able to extract.

Raw Haw Berry Fruit leather - before it's cooked

Once you’ve extracted all the pulp you can, if using a dehydrator, spread the contents over two Teflon sheets and dehydrate according to instructions. Otherwise, heat the oven to 140°C and line a 20cm by 40cm baking tray with baking paper including part the way up the sides. Pour the fruit pulp into the tray, spread evenly and bake for about 4– 5 hours, or the fruit is slightly tacky though doesn’t stay stuck to your fingers and peels away easily from the paper. If the fruit is drying unevenly, turn the tray around in the oven, or be prepared to slice off the edges, if over-cooked when done. Peel off the tray, cool and cut into pieces or strips and store in a sterilised jar or wrapped in greaseproof paper.

detail of fruit leather

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