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I have found out quite a lot on fruit leathers. I have researched on Google about them but from my research it appears everyone loves the fact they're nice and chewy and I can't find any website which explains why they're chewy.

My issue is, when I do them with passion fruit, they are far too chewy (as in they get stuck in your teeth). The only other ingredient I use is the fruit and sugar, but I do let it reduce in a pan first.

How can I make the fruit leather less chewy?

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possible duplicate of What am I trying to cook - I need the name of the dish or technique –  TFD Sep 15 '12 at 0:15
    
See cooking.stackexchange.com/a/26159/3203 –  TFD Sep 15 '12 at 0:16
    
I had already (several hours before hand) mentioned this in my answer to this question? –  Dave Rook Sep 15 '12 at 11:43
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1 Answer 1

up vote 1 down vote accepted

The answer has now been posted on my other question

What am I trying to cook - I need the name of the dish or technique

It is by adjusting the sugar level.

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