These fruit roll ups are pretty, tasty and have just the right amount of sweetness! This is a great recipe for adding to the lunch box for kids, and so quick to prepare!

YIELD: 1 Tray (multiply for bigger batches)
Pureed Strawberries 
(Fresh or Thawed)
1 1/2 cups
Lemon Juice, Fresh or Bottled
2 teaspoons (or 1/8 teaspoon ascorbic acid)
Desiccated Coconut
1 teaspoon
1.  Wash and hull strawberries. Blend strawberries to make a puree. Measure 1 1/2 cups of puree into a jug, add lemon juice (or ascorbic acid) and blend until smooth.                               
2.  Line a fruit leather insert (for a dehydrator tray) with non-stick baking paper - cut to size/shape as required so it fits inside the tray.
3.  Place lined fruit leather insert onto your dehydrator tray. Spread puree evenly onto the lined fruit leather insert.
4.  Sprinkle the top of the mixture with desiccated coconut, if desired.
5.  Dehydrate for 5-7 hours at 55°C (130°F) or until dry. Surface will be slightly sticky.
NOTE: If you're making several trays of fruit leather, or a combination of dried fruit slices and fruit leather, this will extend the dehydration period. Always continue dehydrating until the desired texture is achieved and rotate trays as required.
6.  Roll up to form a log and slice into 6-8 pieces or wrap the whole log in extra baking paper, twist the ends and freeze for longer storage.
7.  Fruit leather can be stored in an airtight container in the refrigerator for up to 3 weeks or frozen for up to 3 months.
Author: Megan Radaich          
Image credit: Megan Radaich          
Publication: Strawberry Preserving Guide, available HERE

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