For dried kiwi ribbons peel kiwi and banana and cut into small pieces. Puree the fruit and add sugar and citric acid.
Spread the mixture on a drying rack lined with drying foil and spread with a pastry scraper. Dry for 2 hours at 40 °C and 4 hours at 60 °C.
Then cut the kiwi ribbons into strips about 1/2 cm thick, roll in sugar and roll up.