DEHYDRATED APPLES
DEHYDRATED APRICOTS
DEHYDRATED BANANA
DEHYDRATED BLACKBERRIES
DEHYDRATED BLACKCURRANTS
PLUMS, DEHYDRATED
FRUIT LEATHERS
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
