Wash, pit and chop fruit. Puree in blender with sugar.
Yields 3-1/2 to 4 cups.
Prepare 15-1/2 x 10-1/2" cookie sheet or jelly roll pan by covering
with plastic wrap and securing with masking tape. Pour puree evenly
over the plastic. Place in full sunlight. Drying time depends on
the fruit, temperature, and sunlight.
If not quite dry after the first day, bring indoors overnight and
continue drying the next day. It may take up to 24 hours. Drying
may be finished in the oven if weather is unsuitable for sun
drying. Pre-heat oven to the lowest setting 150 F. Turn off. Set
puree in middle. Occasionally reheat to maintain warmth.
The leather is ready when it peels easily from the plastic. To
store, roll in the plastic wrap, then in a sealed bag. At room
temperature it will keep one month. In the fridge, 3 months.
Makes 27 servings (6x1" strip)
Per serving: 21 calories, 1/2 fruit & vegetable choice
Source: Enjoy BC Fruit the Diabetic Way by Elaine Johnston,
1982, BC Tree Fruits Ltd, Sun-Rype Products Ltd
Shared but not tested by Elizabeth Rodier, Sep 1993
