How do i make fruit leather?!
Answers: like the kinda u buy in the store its sooooooo yummy
DRIED FRUIT LEATHER
1. Puree fruit (raw, cooked, bruised, over ripe) in blender with small amount of water.
2. Sweeten with sugar, honey or artificial sweetener.
3. Use about 2 cups of pureed fruit per batch.
4. Place a large size Baggie in a rectangular cake pan. With the back of the spoon, dip it in fruit puree and dab the side of the pan. Push the Baggie against it to keep the plastic Baggie from dropping down into fruit during the drying process.
5. With the back of your spoon, push the fruit to within 3/4" of the edge of plastic. Place in oven at 100 degrees and leave oven door open a bit. Two pans at a time on a shelf if possible. Reverse them once within the 12 hours time.
6. Sprinkle cinnamon, nutmeg or other seasoning on when partly dry or add it when you puree the fruit.
7. Take from the oven and if it feels like leather, peel the plastic Baggie or wrap from the fruit leather.
8. Roll the fruit leather up in the plastic and place in paper bags to store on shelf or in jars. Can be frozen, too.
FRESH FRUIT LEATHER
6 pears, 6 peaches or 18 apricots
3 tbsp. honey
1/2 c. applesauce
Wash, core, peel, pit and slice the fruit. Puree the fruit adding the honey to make the leather more pliable when dried. Then heat the puree just to boiling point in a saucepan before drying. Dry as for fruit rolls.
FRUIT LEATHER(S)
To prepare the leather, wash fruit well and pit. If using substandard specimens, cut out bad spots on skin. Drop fruits into the blender a few halves at a time with the dial set at puree. Continue until you have about 3 cups.
If using very ripe apricots, no sweetening is needed. If the fruit is very tart, add honey as desired, starting with 1 tablespoon and increasing only as necessary; 1/2 teaspoon of cinnamon blended with 3 cups of puree adds taste variety. Peaches and pears need no sweetening; however, you can add 1 tablespoon of lemon juice and 1/2 teaspoon of cinnamon for every 3 cups if variety is desired.
Wild strawberry leather makes delicious nibbling and can be melted for a glaze to use on tarts or a ham. Use 2 pounds of strawberries, hulled, and 1/2 cup honey. Add some powdered sugar. In a saucepan, simmer the berries and honey over low heat, stirring and mashing the fruit as it cooks until it is as thick as you can get it. Spread on a flat dish and place in the sun to dry. Sprinkle with powdered sugar, cut into squares and store in glass jars. Or, roll it like a jelly roll, then slice and store in glass jars.
To produce a paper-thin leather, lightly oil a cookie sheet, or cover it with a layer of foil or waxed food wrap. Spread puree 1/4 inch thick, smoothing with a spoon, if necessary, to cover evenly. Place in a 120 to 150 degree oven, leaving the door slightly ajar for steam to escape. Two cookie sheets can be put in the oven at the same time to utilize oven heat more efficiently.
If you prefer not to use the oven, spread the fruit blend on cookie sheets and dry outdoors in the sun. The amount of time it will take to dry will depend on the thickness of the puree and the outdoor temperature. If the sun is hot (and the temperature 80 degrees or more), drying will take approximately 8 to 10 hours. If the weather is cool and puree quite thick, it may take a week or two. Do not leave the puree outdoors overnight.
When the leather has hardened, ease the edge up. Peel off easily. Roll into a scroll, or into jelly-roll shape and place in a cloth or paper bag to continue drying for several days. The finished product, which should still be pliable like leather, can be stored in tightly closed glass jars, but make sure the rolls are completely dry. If they are not, the leather will mold. If the leather has dried to the brittle stage, you can soften it by placing a piece of apple in the jar for 2 or 3 days. This will give it some moisture.
dried fruit?
i have never heard it called that...but you will need a food dehydrator....
This isn't 1972.
Go to this link:
http://www.spokane-county.wsu.edu/food/s...
Any type ripe fruit (apricots, apples, grapes, berries,
pineapple, oranges, pear, peaches, plums or tropical fruit or
combinations). Apples and Concord grapes should be cooked
until tender and made into sauce first. For fruits that tend
to darken, add 1 tablespoon lemon or lime juice per quart of
fruit. Additional sugar for other fruits are optional.
Prepare fruit as for table, removing stones, pits, seeds and
peel as desired.
Cut fruit in chunks and place in blender to puree. Line
cookie sheet or drying tray with Saran or waxed paper (pan must
have edges). Pour puree 1/4-inch deep onto sheet. Distribute
evenly by tilting pan. Do not use spatula or knife. When all
spaces are covered, the right amount of puree has been applied.
Set oven at lowest setting (140 degrees). Position pan in oven and
crack door 2 to 6-inches. Fruit will dry in 4 to 6 hours.
Properly dried fruit leather will be barely sticky to
the touch (test the center) and it will peel easily from Saran.
After loosening the edge and peeling Saran back an inch, roll
Saran and Fruit Leather in one piece in a loose roll (or cut
into individual pieces). It can be stored for 30 days at room
temperature, months in refrigerator or years in the freezer.
How to Make Fruit Leather
Line a cookie sheet with plastic wrap and tape it to the edges. Do not use wax paper or aluminum foil. The fruit tends to stick to these.
Wash and core fruit. Fruit may be pureed with or without the skin. The skin on red apples will give the puree a nice pink to reddish color.
Place pieces of fruit in blender. Puree until smooth. Some fruits make a smoother puree if they are cooked first with a little water, then pureed.
If desired, add any combination of the following flavorings: allspice, cinnamon, cloves, honey, lemon, mint, nutmeg.
When the puree is smooth, pour onto the prepared cookie sheet. Spread it around so that it is even and not too thick-1/8 to 1/4 inch thick. Leave at least 1 inch around the edges so that the puree has room to spread and the plastic wrap can be removed easily. You can make smaller pieces of fruit leather by pouring small "pancake" size spots of the puree onto the cookie sheet.
Dry the fruit leather by using one of the drying methods (at end of document). Dry it until it is still rubbery (pliable). The center should not be sticky. Remove the leather from the tray while it is still warm. Peel away the plastic wrap and roll up the leather. Cooled fruit leather does not roll as easily.
Individually wrap the leather in plastic wrap or put it in an airtight bag or container.
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i think u gotta dry some fruit, bake it and flatten and such.
The leftover fruit pulp from jelly making can be made into fruit leather. It can be made without sugar for a healthy snack. Makes one 13-inch by 15-inch piece of fruit leather (the size of a jelly roll pan), but you can double or triple this as required.
Things You'll Need
fruits
plastic wrap
1/2 c. granulated sugar or honey (optional)
2 tsp. lemon juices or 1/8 tsp. ascorbic acid
food processors
dehydrators
Step One Select ripe or slightly overripe fruit.
Step TwoWash the fruit and remove peel, seeds and stems.
Step ThreePurée the fruit.
Step FourAdd lemon juice or ascorbic acid.
Step FiveAdd honey or sugar if you want.
Step SixLine a 13-inch by 15-inch jelly roll pan with plastic wrap.
Step SevenSmooth out all wrinkles in the plastic wrap.
Step EightPour fruit purée into pan.
Step NineSpread purée to about 1/8-inch thick.
Step TenDry in a 140 degree F oven or in a dehydrator.
Step Eleven Test for dryness. If a touch in the center of the leather doesn't leave an indentation, it's done.
Step Twelve Peel the leather from the plastic while still warm, and roll it up.
Step Thirteen Cool and rewrap in plastic.
Tips & Warnings
The fruit leather will keep at room temperature for one month, or in a freezer for up to one year.
Melted chocolate, soft cream cheese, marshmallow cream and peanut butter make fun fillings. Spread onto leather and roll. Store in refrigerator.
Do not use waxed paper or aluminum foil instead
FRUIT LEATHER IS MURDER!!!!