Fruit Leather No Dehydrator Needed Food

PINEAPPLE-BERRY DEHYDRATOR FRUIT LEATHER

Steps:

• Combine the raspberries, strawberries and 1/2 cup applesauce in a blender and blend until very smooth. Strain through a fine mesh sieve and transfer to a medium bowl or measuring cup.
• Combine the pineapple and remaining 1/2 cup applesauce in the blender and blend until very smooth.
• Put one nonperforated dehydrator insert on a work surface. Pour the pineapple puree onto the insert in random dots. Pour the berry puree onto the insert to fill the remaining space, making sure not to overlap too much with the pineapple (it will create thicker layers that won't dry properly). Gently shake the insert to evenly spread the puree all the way to the sides. Use a spoon or offset spatula to thin out any thick spots.
• Place the insert in a dehydrator and dry according to the manufacturer's instructions at 125 degrees F until the fruit puree is dry to the touch, matte and no longer shiny, about 12 hours (times may vary depending on the machine). Test with your fingers to make sure it is dry all over. Let cool at room temperature for 5 minutes. Use a butter knife to loosen the fruit leather from the insert and slowly peel away.
• Cut or tear the leather into pieces and store in an airtight container up to a week.

FRUIT LEATHER (NO DEHYDRATOR NEEDED)

Steps:

• Preheat oven to its lowest setting (between 150°F and 200°F depending on your oven - anything up to 200°F is fine). Line a baking sheet with parchment or a silicone baking sheet (Silpat). Spray lightly with non-stick cooking spray.
• Puree the fruit in blender or food processor with sweetener, lemon juice and flavoring(s) until smooth. Pour puree onto prepared baking sheet and tilt pan to form as thin and even a layer as possible. Bake in preheated oven 2-8 hours, until the fruit is just barely tacky to the touch and peels off the sheet easily.

FRUIT LEATHER (APPLE)

Steps:

• Preheat oven to 150 degrees.
• Mix the first 3 ingredients together.
• Spray cookie sheet.
• Spread a THIN layer of the mixture on the cookie sheet.
• Leave oven door open a bit and cook for 6-8 hours.

FRUIT LEATHER

Steps:

• Tip the strawberries and apple into a saucepan. Put the pan over a low heat, you don't need to add any water. If you've used frozen fruit, juice will run out as they thaw. Heat gently, keeping an eye on the pan until the strawberries start to break down, you can put a lid on the pan if you like, this keeps the steam in and helps the fruit break down. Cook until the strawberries have softened and given up their juice and the apple is soft.
• Take the pan off the heat. Purée the contents with a stick blender or in a food processor. Squeeze the purée through a sieve into a clean pan, pushing as much pulp through as possible.
• Put the pan back on a low heat and cook, stirring occasionally, until the purée thickens enough to leave a clear patch on the base of the pan when you pull a spoon through it. The more moisture you drive off now, the shorter your drying time will be.
• Heat the oven to as low as it will go. Pour the purée onto a lined baking sheet (we use a reusable silicone tray liner) and spread it out to a thin layer, the purée should be thick enough to look opaque.
• Put the tray in the oven and dry until the surface is no longer tacky when you touch it, but the leather is still flexible - don't overcook it or it will turn brittle. This will take several hours depending on the oven temperature. If it is very hot and sunny you can air-dry the leather, or use a dehydrator.
• Leave the leather to cool to warm and then peel it carefully off the tray. Trim off the raggedy edges. Roll the leather up, then cut the roll into sections, using scissors is easiest. Each of these will unroll to make a strip. Keep the strips individually wrapped and airtight. The offcuts can be chopped up and used in baking, or snacked on.

APPLE-BANANA FRUIT LEATHER

Steps:

• Blend ingredients in blender until pureed.
• Dry in dehydrator for 7 1/2 hours at 125 degrees.

QUICK FRUIT LEATHER

Steps:

• In blender or food processor, blend fruit and sugar until smooth.
• Pour fruit puree into microwave-safe bowl and cook on HIGH 8 minutes or until puree is reduced by half.
• Lay a piece of microwave-safe plastic wrap on a 10-inch microwave-safe plate.
• Evenly spread 1/4 cup fruit mixture to a 6-1/2 inch diameter circle.
• Make sure edges are not too thin or they will scorch.
• Elevate plate on top of inverted (upside-down) microwave-safe saucer.
• Microwave at MEDIUM (50% power) about 5 minutes or until leather is no longer sticky in center.
• If more cooking time is needed, cook at MEDIUM in 25 second increments, watching closely so that leather does not burn.
• Carefully place plastic wrap with fruit leather on wire rack to cool.
• Let stand at room temperature overnight to dry.
• Repeat with remaining fruit puree.
• Roll up leathers in plastic wrap.

FRUIT LEATHER

Steps:

• Preheat the oven to 150 degrees F (65 degrees C). Cover a baking sheet with a layer of plastic wrap or parchment paper.
• In the container of a blender, combine the sugar, lemon juice, apple and pear. Cover and puree until smooth. Spread evenly on the prepared pan. Place the pan on the top rack of the oven.
• Bake for 5 to 6 hours, leaving the door to the oven partway open. Fruit is dry when the surface is no longer tacky and you can tear it like leather. Roll up on the plastic wrap and store in an airtight jar.

FRUIT LEATHER

Steps:

• Combine ingredients in a blender until pureed.
• Oil a 9x13 inch cake pan with nonstick cooking spray.
• Pour puree onto pan.
• Shake pan gently from side to side until evenly distributed.
• Bake in preheated 150 degree oven for 5 to 7 hours.
• Leather is done when bendable and no longer sticky to touch.
• Once cooled, cut into strips while still in pan.
• Lay each piece on plastic wrap and roll up.
• Store in a covered container.