FRUIT LEATHER (NO DEHYDRATOR NEEDED)
This can be made with any ripe fruit. If you like your fruit leather entirely smooth, you can remove the skins, but you can leave them in for the nutritional value. Remove any stems, seeds or bruised areas. Be creative with spices and flavorings - apples or pears go marvelously with a pinch each of nutmeg and cinnamon, while cherries and peaches both love almond or vanilla extract. Add sweetener if the fruit needs it. The cooking time will vary widely depending on the ripeness and water content of the fruit - it's done when it is barely tacky to the touch and peels easily off the sheet. Keeps 2 weeks at room temperature, 3-4 months in refrigerator, 2 years in freezer. Adapted from a recipe by Carolyn Cope at Serious Eats. http://bit.ly/nKBqiY
Provided by DrGaellon
Categories Dessert
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to its lowest setting (between 150°F and 200°F depending on your oven - anything up to 200°F is fine). Line a baking sheet with parchment or a silicone baking sheet (Silpat). Spray lightly with non-stick cooking spray.
- Puree the fruit in blender or food processor with sweetener, lemon juice and flavoring(s) until smooth. Pour puree onto prepared baking sheet and tilt pan to form as thin and even a layer as possible. Bake in preheated oven 2-8 hours, until the fruit is just barely tacky to the touch and peels off the sheet easily.
FRUIT LEATHER
Make this berry-flavoured fruit leather to eat as a snack or for baking. Here we use berries and apple, but plums, pear, pineapple and mango work well too
Provided by Good Food team
Categories Snack
Time 6h10m
Yield Makes 1 large sheet (about 10 rolls)
Number Of Ingredients 2
Steps:
- Tip the strawberries and apple into a saucepan. Put the pan over a low heat, you don't need to add any water. If you've used frozen fruit, juice will run out as they thaw. Heat gently, keeping an eye on the pan until the strawberries start to break down, you can put a lid on the pan if you like, this keeps the steam in and helps the fruit break down. Cook until the strawberries have softened and given up their juice and the apple is soft.
- Take the pan off the heat. Purée the contents with a stick blender or in a food processor. Squeeze the purée through a sieve into a clean pan, pushing as much pulp through as possible.
- Put the pan back on a low heat and cook, stirring occasionally, until the purée thickens enough to leave a clear patch on the base of the pan when you pull a spoon through it. The more moisture you drive off now, the shorter your drying time will be.
- Heat the oven to as low as it will go. Pour the purée onto a lined baking sheet (we use a reusable silicone tray liner) and spread it out to a thin layer, the purée should be thick enough to look opaque.
- Put the tray in the oven and dry until the surface is no longer tacky when you touch it, but the leather is still flexible - don't overcook it or it will turn brittle. This will take several hours depending on the oven temperature. If it is very hot and sunny you can air-dry the leather, or use a dehydrator.
- Leave the leather to cool to warm and then peel it carefully off the tray. Trim off the raggedy edges. Roll the leather up, then cut the roll into sections, using scissors is easiest. Each of these will unroll to make a strip. Keep the strips individually wrapped and airtight. The offcuts can be chopped up and used in baking, or snacked on.
Nutrition Facts : Calories 20 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 0.3 grams protein
FRUIT LEATHER
I have yet to try this, but I loved fruit leather when I was little! At lunch, I had a friend who always had cold lunch and she would give me hers (because she didn't like the stuff). This looks good, and it must be because it is from my favorite cookbook- The Roosevelt Raccoons "All of Our Favorites" cookbook. The cookbook contains recipes from active parents and teachers of Roosevelt Elementary School, Mankato, MN. It is where I went to school, and my family submitted all of our family favorites for it. So, we probably have 10 copies of the book in our house!
Provided by BeccaB3c
Categories Dessert
Time 6h5m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients in a blender until pureed.
- Oil a 9x13 inch cake pan with nonstick cooking spray.
- Pour puree onto pan.
- Shake pan gently from side to side until evenly distributed.
- Bake in preheated 150 degree oven for 5 to 7 hours.
- Leather is done when bendable and no longer sticky to touch.
- Once cooled, cut into strips while still in pan.
- Lay each piece on plastic wrap and roll up.
- Store in a covered container.
Nutrition Facts : Calories 43.3, Fat 0.1, Sodium 12.5, Carbohydrate 11.3, Fiber 0.9, Sugar 2.3, Protein 0.2
QUICK FRUIT LEATHER
LOOK MOM, NO PRESERVATIVES!!! You have to watch this very carefully when you are microwaving it, as it will burn very easily. Store at room temperature for up to 1 week.
Provided by Charlotte J
Categories Lunch/Snacks
Time 19m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- In blender or food processor, blend fruit and sugar until smooth.
- Pour fruit puree into microwave-safe bowl and cook on HIGH 8 minutes or until puree is reduced by half.
- Lay a piece of microwave-safe plastic wrap on a 10-inch microwave-safe plate.
- Evenly spread 1/4 cup fruit mixture to a 6-1/2 inch diameter circle.
- Make sure edges are not too thin or they will scorch.
- Elevate plate on top of inverted (upside-down) microwave-safe saucer.
- Microwave at MEDIUM (50% power) about 5 minutes or until leather is no longer sticky in center.
- If more cooking time is needed, cook at MEDIUM in 25 second increments, watching closely so that leather does not burn.
- Carefully place plastic wrap with fruit leather on wire rack to cool.
- Let stand at room temperature overnight to dry.
- Repeat with remaining fruit puree.
- Roll up leathers in plastic wrap.
Nutrition Facts : Calories 31.3, Fat 0.1, Carbohydrate 7.8, Fiber 0.7, Sugar 7.3, Protein 0.5
APPLE-BANANA FRUIT LEATHER
Make and share this Apple-Banana Fruit Leather recipe from Food.com.
Provided by Chemaine
Categories Lunch/Snacks
Time 7h35m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Blend ingredients in blender until pureed.
- Dry in dehydrator for 7 1/2 hours at 125 degrees.
Nutrition Facts : Calories 298.8, Fat 0.8, SaturatedFat 0.2, Sodium 72.6, Carbohydrate 77.7, Fiber 6.1, Sugar 14.4, Protein 1.8
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HOMEMADE FRUIT LEATHER RECIPE — NO DEHYDRATOR NEEDED!
From blessthismessplease.com
Cuisine AmericanTotal Time 458302 hrs 44 minsCategory SnackCalories 13 per serving
- Prepare the fruit by washing it and removing any large seeds or pits (remove the seeds from pears and apples and the pits from plums, peachs, and apricots, the small seeds in berries I don’t worry about). There’s no need to remove any skins.
- Place the fruit and lemon juice in the jar of your blender. Blend until very smooth. If you are having trouble getting the fruit to process (it’ll depend on how moist/ripe/type of fruit), add as little water as possible to help the blender process the fruit. I’ll generally add 1 tablespoon at a time until the blender is able to work well. Often times you won’t need to add any water at all, that’s preferred as it will shorten you drying time to have less water in the fruit puree. You can also use small amounts of fruit juice to help the blender along instead of water.
- Taste the fruit leather and adjust the taste with sugar. You’ll want it to be a bit sweet but not too sweet.
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