How To Make Fruit Leathers Part 1 Recipe
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Fruit leather is a chewy fruit product. It is made by pureeing
fresh, canned or frozen fruit to a smooth thick liquid which is
poured onto a flat surface. As the puree slowly dries, it takes on a
leather-like appearance and texture. When dry, fruit leather can be
pulled off the drying surface and still hold its shape.
A delicious snack, fruit leather is perfect for lunch boxes during
the winter when fresh fruit is expensive or unavailable. It can be
cut into small pieces or chips and added to cereals, puddings and
desserts for a fresh fruit flavor.
No one knows where the idea for fruit leather originated. It has
been made for several hundred years by the people of Hunza, a small
state in the Himalayan mountains in northwest Pakistan. Apricots are
one of the most important foods to the long-living Hunzakuts who use
primitive methods to make them into leather. They first pound the
apricot pulp until it is smooth and then spread it on smooth flat
surfaces to dry in the sun.
Recently fruit leather has been made commercially. The next time
youre in the supermarket, look in the produce or candy section for
long thin cellophane-wrapped rolls called fruit rolls or something
similar. Youll probably find them expensive and decide its more
economical to make fruit leather at home. It is fun to make and, if
made from fresh fruit, has the advantage of being free of
preservatives. Fruit leather can be made with or without added
sweetenings.
WHAT FRUITS CAN YOU USE
The fruit combinations are limitless. You can vary them by adding
spices, garnishes or fillings. Use the table in a following chart as
a guide to create your own delicious fruit leather blends.
FRESH FRUITS - Use fresh fruits in season. Fruit leather is ideal
for using the culls and slightly bruised or over-ripe fruit
unsuitable for canning or drying. Cut away any bruised or spoiled
portions, then puree. What about citrus fruits? Citrus fruits should
only be used in combination with other fruits because they contain so
much liquid and so little pulp.
If you are canning fruits, puree some of the fruit in the blender,
cook if necessary, and freeze it in airtight containers. When you
arent pressed for time and your dryer isnt full, thaw the puree and
dry as you would fresh puree.
CANNED FRUITS - You can make fruit leather from fruit which has
been home or commercially canned. Drain the syrup and puree the fruit
in the blender. For a fresher flavor, add 1 tablespoon fresh lemon
juice per quart of puree or blend the pureed canned fruit with a
puree of fresh fruit such as pineapple or apple.
FROZEN FRUITS - Thaw frozen fruit and follow the directions for
making fruit leather.
LEFTOVER PULP - When canning juices or making homemade jelly save
the pulp. Press it through a food mill or colander to remove the
seeds and peels. Add enough juice to flavor it and bring it to a
pouring consistency. Then dry the pulp mixture as you would pureed
fresh fruit.
HOW TO MAKE FRUIT LEATHER
Line a drying tray with a fruit-leather sheet or use mylar or
food-grade 4mil plastic. Kitchen plastic wrap may be used, but must
be taped to all four sides with masking tape. This prevents the wrap
from blowing over the leather as it dries. Do not use wax paper or
aluminum foil. They tend to stick and you might have to eat them with
the leather! You can also use non-stick baking sheets lightly coated
with vegetable oil or with a non-stick vegetable spray.
Wash and prepare the fruit according to the directions on the fruit
leather table, see the tables in Parts 3 & 4. Puree the fruit in thc
blender until it is very smooth. To make leather 18"x14"x1/4", you
will need about 2 1/2 cups of puree. In some blenders, you may have
to add a small amount of water or fruit juice to start the blending
process. Add as little water or juice as possible. Heat some fruit
purees, see tables, to prevent darkening and cool them before
combining with other purees or flavorings.
Combine fruits after they have been pureed. Then add sweetening,
spices or flavorings. Fruit that is fully ripe produces the best
flavored leather and usually needs no sweetening. If the puree is too
tart, add 1 tablespoon of light corn syrup or honey for each quart of
puree. Repeat until puree is sweet enough.
Pour the puree onto the prepared drying tray . Slightly tilt the
tray to help the puree spread evenly. Leave at least a 1-inch border
to allow for spreading during drying. You may also make 4- to 6-inch
fruit leather pancakes by pouring smaller amounts. Garnish leather
while it is still moist, then dry it until it feels leather-like and
is pliable. There should be no sticky spots in the center.
Remove the leather from the tray while it is still warm and roll it
up. Cooled fruit leather does not roll as easily.
Fruit leather dried in a dehydrator is usually done in 6 to 8
hours. Sun dried leather may take 1 to 2 days depending on the
temperature, humidity and breeze. Oven drying may take up to 18
hours. And remember, sun and oven drying, because of the longer
drying times, will remove more nutrients from the fruit. "How To Dry
Foods" by Deanna DeLong (1992) HPBooks, California ISBN =
1-55788-050-6 Scanned and formatted for you by The WEE Scot -- pol
Mac Griogair
Source from luhu.jp
fresh, canned or frozen fruit to a smooth thick liquid which is
poured onto a flat surface. As the puree slowly dries, it takes on a
leather-like appearance and texture. When dry, fruit leather can be
pulled off the drying surface and still hold its shape.
A delicious snack, fruit leather is perfect for lunch boxes during
the winter when fresh fruit is expensive or unavailable. It can be
cut into small pieces or chips and added to cereals, puddings and
desserts for a fresh fruit flavor.
No one knows where the idea for fruit leather originated. It has
been made for several hundred years by the people of Hunza, a small
state in the Himalayan mountains in northwest Pakistan. Apricots are
one of the most important foods to the long-living Hunzakuts who use
primitive methods to make them into leather. They first pound the
apricot pulp until it is smooth and then spread it on smooth flat
surfaces to dry in the sun.
Recently fruit leather has been made commercially. The next time
youre in the supermarket, look in the produce or candy section for
long thin cellophane-wrapped rolls called fruit rolls or something
similar. Youll probably find them expensive and decide its more
economical to make fruit leather at home. It is fun to make and, if
made from fresh fruit, has the advantage of being free of
preservatives. Fruit leather can be made with or without added
sweetenings.
WHAT FRUITS CAN YOU USE
The fruit combinations are limitless. You can vary them by adding
spices, garnishes or fillings. Use the table in a following chart as
a guide to create your own delicious fruit leather blends.
FRESH FRUITS - Use fresh fruits in season. Fruit leather is ideal
for using the culls and slightly bruised or over-ripe fruit
unsuitable for canning or drying. Cut away any bruised or spoiled
portions, then puree. What about citrus fruits? Citrus fruits should
only be used in combination with other fruits because they contain so
much liquid and so little pulp.
If you are canning fruits, puree some of the fruit in the blender,
cook if necessary, and freeze it in airtight containers. When you
arent pressed for time and your dryer isnt full, thaw the puree and
dry as you would fresh puree.
CANNED FRUITS - You can make fruit leather from fruit which has
been home or commercially canned. Drain the syrup and puree the fruit
in the blender. For a fresher flavor, add 1 tablespoon fresh lemon
juice per quart of puree or blend the pureed canned fruit with a
puree of fresh fruit such as pineapple or apple.
FROZEN FRUITS - Thaw frozen fruit and follow the directions for
making fruit leather.
LEFTOVER PULP - When canning juices or making homemade jelly save
the pulp. Press it through a food mill or colander to remove the
seeds and peels. Add enough juice to flavor it and bring it to a
pouring consistency. Then dry the pulp mixture as you would pureed
fresh fruit.
HOW TO MAKE FRUIT LEATHER
Line a drying tray with a fruit-leather sheet or use mylar or
food-grade 4mil plastic. Kitchen plastic wrap may be used, but must
be taped to all four sides with masking tape. This prevents the wrap
from blowing over the leather as it dries. Do not use wax paper or
aluminum foil. They tend to stick and you might have to eat them with
the leather! You can also use non-stick baking sheets lightly coated
with vegetable oil or with a non-stick vegetable spray.
Wash and prepare the fruit according to the directions on the fruit
leather table, see the tables in Parts 3 & 4. Puree the fruit in thc
blender until it is very smooth. To make leather 18"x14"x1/4", you
will need about 2 1/2 cups of puree. In some blenders, you may have
to add a small amount of water or fruit juice to start the blending
process. Add as little water or juice as possible. Heat some fruit
purees, see tables, to prevent darkening and cool them before
combining with other purees or flavorings.
Combine fruits after they have been pureed. Then add sweetening,
spices or flavorings. Fruit that is fully ripe produces the best
flavored leather and usually needs no sweetening. If the puree is too
tart, add 1 tablespoon of light corn syrup or honey for each quart of
puree. Repeat until puree is sweet enough.
Pour the puree onto the prepared drying tray . Slightly tilt the
tray to help the puree spread evenly. Leave at least a 1-inch border
to allow for spreading during drying. You may also make 4- to 6-inch
fruit leather pancakes by pouring smaller amounts. Garnish leather
while it is still moist, then dry it until it feels leather-like and
is pliable. There should be no sticky spots in the center.
Remove the leather from the tray while it is still warm and roll it
up. Cooled fruit leather does not roll as easily.
Fruit leather dried in a dehydrator is usually done in 6 to 8
hours. Sun dried leather may take 1 to 2 days depending on the
temperature, humidity and breeze. Oven drying may take up to 18
hours. And remember, sun and oven drying, because of the longer
drying times, will remove more nutrients from the fruit. "How To Dry
Foods" by Deanna DeLong (1992) HPBooks, California ISBN =
1-55788-050-6 Scanned and formatted for you by The WEE Scot -- pol
Mac Griogair
Source from luhu.jp