PERSIMMON 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  PERSIMMON FRUIT LEATHER

YIELD: 1 Tray (multiply for bigger batches)

Pureed Persimmons*

(Fresh or Thawed)

1 ½ cups

Lemon Juice, Fresh or Bottled

1 teaspoon (or 1/16 teaspoon ascorbic acid)

*Non-astringent or astringent persimmon varieties can be used in this recipe - use fully ripe, tasty fruit.

   
METHOD: 
1.  Wash and peel persimmons. Blend persimmons to make a smooth puree. Measure 1 1/2 cups of puree into a jug, add lemon juice (or ascorbic acid) and blend/mix until smooth.                               
2.  Line a dehydrator tray with non-stick baking paper (cut to size/shape as required so it fits inside the tray).
3.  Spread puree evenly onto the lined fruit roll tray.
4.  Sprinkle the top of the mixture with a spice, if desired (see flavour ideas below).
5.  Dehydrate for 5-7 hours at 55°C (130°F) or until dry. Surface will be sticky due to the sugar present in the fruit naturally. 
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.
6.  Roll up to form a log and slice into 6-8 pieces with scissors or a sharp knife, 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.
     
FLAVOUR IDEAS:
Add extra flavour to the prepared fruit by sprinkling one or more of the following before (or after) dehydrating:
o    Allspice + cinnamon + ginger;
o    Brown sugar;
o    Cinnamon;
o    Honey;
o    Lemon;
o    Orange;
o    Vanilla.
  
Author: Megan Radaich          
Image credit: Megan Radaich          
Publication: www.foodpreserving.org

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