APRICOT FRUIT LEATHER




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!   
 
Ingredients for  APRICOT FRUIT LEATHER

YIELD: 1 Tray (multiply for bigger batches)
Apricots in Juice (or Syrup)*
800g tin (or 1 litre / 1 quart)
*or 1 1/2 cups cooked apricot puree
  
METHOD:
1.  Line a fruit leather insert (for a dehydrator tray, round inserts
are pictured right) with non-stick baking paper - cut to size/shape as required so it fits inside the tray.
2.  Place lined fruit leather insert onto your dehydrator tray.
3.  Drain apricots and puree until smooth.
4.  Spread apricot puree evenly onto the lined fruit leather insert.
5.  Sprinkle the top of the mixture with ground cinnamon, if desired (or another flavour idea from the list below).
6.  Dehydrate for 5-7 hours at 55°C (130°F) or until dry. Surface may be slightly sticky (but it must be dry).
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.
7.  Remove fruit leather from the fruit leather insert, leaving the paper backing attached if you prefer (our children prefer it left on). Roll up the fruit leather to form a log and cut into 6-8 pieces with clean kitchen scissors (or a sharp knife) OR wrap the whole log in baking paper, twist the ends closed and freeze for longer storage.
8.  Fruit leather can be stored in an airtight container in the refrigerator for up to 3 weeks or frozen for up to 3 months.
 
FLAVOUR IDEAS:
Replace part of the apricot puree with a different fruit puree. Try including:
o   Apples;
o   Mandarins;
o   Pineapple;
o   Raspberries (de-seeding recommended);
Mix in one of these to the puree before dehydrating:
o   Honey;
o   Lemon Juice;
o   Orange Juice
o   Vanilla.
Sprinkle one of these on top of the dehydrator tray/s of apricot puree (right before dehydrating):
o   Ground Cinnamon;
o   Ground Ginger,
o   Lemon Zest; 
o   Orange Zest        
 
Author: Megan Radaich          
Image Credit: Megan Radaich          
Publication: www.foodpreserving.org

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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.