Fruit leathers are homemade fruit rolls. They are a tasty chewy,
dried fruit product. Fruit leathers are made by pouring pursed fruit
onto a flat surface for drying. When dried, the fruit is pulled from
the surface and rolled. It gets the name "leather" from the fact that
when the pursed fruit is dried, it is shiny and has the texture of
leather. The advantages of making your own fruit leathers are to save
money use less sugar and to mix fruit flavors. Leftover fruit pulp
from making jelly can be blended and made into fruit rolls. For the
diabetic adult or child, fruit leathers made without sugar are a
healthy choice for snacks or desserts. Individual fruit leathers
should contain the amount of fruit allowed for the fruit exchange.
Directions follow for making fruit leathers. Fresh, frozen or drained
canned fruit can be used.
Leathers From Fresh Fruit:
Select ripe or slightly overripe fruit. Wash fresh fruit or berries
in cool water. Remove peel, seeds and stem. Cut fruit into chunks.
Use 2 cups of fruit for each 13x15" fruit leather. Puree fruit until
smooth. Add 2 ts lemon juice or 1/8 ts ascorbic acid (375 mg) for
each 2 cups of light colored fruit to prevent darkening.
Optional:
To sweeten, add corn syrup, honey, or sugar. Corn syrup or honey is
best for longer storage because it prevents crystals. Sugar is fine
for immediate use or short storage. Use 1/4 to 1/2 cup sugar, corn
syrup, or honey for each 2 cups of fruit. Saccharin-based sweeteners
could also be used to reduce tartness without adding calories.
Aspartame sweeteners may lose sweetness during drying.
Leathers from Canned or Frozen Fruit:
Home preserved or store-bought canned or frozen fruit can be used.
Drain fruit, save liquid.
Use 1 pint of fruit for each 13x15" leather.
Puree fruit until smooth. If thick, add liquid.
Add 2 ts lemon juice or 1/8 ts ascorbic acid (375 mg) for each 2 cups
of light colored fruit to prevent darkening.
Applesauce can be dried alone or added to any fresh fruit puree as an
extender. It decreases tartness and makes the leather smoother and
more pliable.
Preparing The Trays:
For drying in the oven a 13x15" cookie pan with edges works well.
Line pan with plastic wrap being careful to smooth out wrinkles. Do
not use waxed paper or aluminum foil.
To dry in a dehydrator, specially designed plastic sheets can be
purchased or plastic trays can be lined with plastic wrap.
Pouring The Leather Fruit:
Leathers can be poured into a single large sheet (13x15") or into
several smaller sizes. Spread puree evenly about 1/8" thick, onto
drying tray. Avoid pouring puree too close to the edge of the cookie
sheet.
The larger fruit leathers take longer to dry. Approximate drying
times are 6 to 8 hours in a dehydrator, up to 18 hours in an oven and
1 to 2 days in the sun.
Drying The Leather:
Dry fruit leathers at 140 F. Leather dries from the outside edge
toward the center. Test for dryness by touching center of leather; no
indention should be evident. While warm, peel from plastic and roll,
allow to cool and rewrap the roll in plastic. Chances are the fruit
leather won't last long enough for storage. If it does, it will keep
up to 1 month at room temperature. For storage up to 1 year, place
tightly wrapped rolls in the freezer.
Spices, Flavors and Garnishes:
To add interest to your fruit leathers; spices, flavorings or
garnishes can be added. Spices to Try Allspice, cinnamon, cloves,
coriander, ginger, mace, mint, nutmeg, or pumpkin pie spice. Use
sparingly, start with 1/8 ts for each 2 cups of puree.
Flavorings To Try:
Almond extract, lemon juice, lemon peel, lime juice, lime peel,
orange extract, orange juice, orange peel, or vanilla extract. Use
sparingly, try 1/8 to 1/4 ts for each 2 cups of puree.
Besides being used during peak season to preserve food, a food
dehydrator can be used for proofing breads, making yogurt or cheese,
drying seeds, curing nuts, de-crystallizing honey and drying crafts.
