DEHYDRATED FRUIT & FRUIT LEATHERS

CANDIED TANGELO PEEL
   
DEHYDRATED APPLES

DEHYDRATED APRICOTS
 
DEHYDRATED BANANA
 
DEHYDRATED BLACKBERRIES
     
DEHYDRATED BLACKCURRANTS
  
PLUMS, DEHYDRATED
    
FRUIT LEATHERS  (ROLL-UPS)

Ready to eat and delicious in school snack boxes, homemade fruit leathers are easily made. Peel and cook fresh fruit before blending into a puree, adding some applesauce or pear puree if the mixture is too runny and a little water or juice if the mixture is too thick. Dehydrate fruit leathers continuously to ensure even drying all over. When dry, fruit leathers should be pliable with no soft spots, easy to roll up into logs when still warm from the dehydrator, with a layer of baking paper in between if preferred (making it easy to unroll for snacking by little people). Fruit leathers are an excellent recipe to use up leftover fruit pulp from juicing/jelly-making! Approximately 2 cups of fruit is required for each fruit leather tray. Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid for each 2 cups of light-coloured fruit to prevent darkening (oxidation).
   
FRUIT & YOGHURT ROLL-UP
    
HONEY & CINNAMON APRICOT FRUIT LEATHER
   
MANGO FRUIT LEATHER
   
PLUM FRUIT LEATHER
    
STRAWBERRY & PEACH FRUIT LEATHER
   
WATERMELON FRUIT LEATHER

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