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Mebos

Ejozi

Ingredients
  

  • unblemished ripe apricots
  • salt
  • water
  • sugar

Instructions
 

  • Make a brine solution, using 250 grams salt to 2 litres water
  • Soak the apricots overnight and remove the skins the next day
  • Leave the apricots out in the sun for a day to soften, then gently squeeze out stones
  • Shape into flat rounds — if the apricots are small, 2 or 3 may be pressed together at the same time, in a round, flat shape
  • Spread out on racks in the sun and leave for 4 to 6 days, covered with muslin.
  • Turn fruit regularly and ensure free air circulation
  • Bring inside overnight — alternatively, dry mebos in a cool convection oven (60°C) for 6 hours, turning occasionally
  • Pack the dried mebos neatly into small boxes and sprinkle with sugar — use about 750 grams sugar per 500 grams mebos.