Fruit Roll Up Food

FRUIT LEATHER ROLL-UPS

Steps:

• Preheat the oven to 200 degrees F. Combine the fruit and sugar in a blender. Add the lemon juice to taste (use 2 tablespoons for apples or bananas) and puree until smooth.
• Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and the mixture is very thick, 35 to 45 minutes. Be careful: The mixture may splatter.
• Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes.
• Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes. Lay the leather smooth-side down on a sheet of wax paper and use kitchen shears to cut it into strips on the paper. Roll up the strips and store in zip-top bags for up to 1 week.
• Plum: 5 medium, unpeeled, chopped
• Peach or nectarine: 5 medium, unpeeled, chopped
• Apple: 3 large (Gala or Granny Smith), peeled and chopped
• Strawberry: 4 cups, hulled and chopped
• Raspberry: 5 cups
• Grape: 3 1/2 cups (preferably Concord), seeded if necessary
• Banana: 5 medium, peeled
• Mango: 2 large, peeled and chopped
• Raspberry-Vanilla: 5 cups raspberries plus the seeds from 1/2 vanilla bean
• Strawberry-Banana: 3 cups strawberries, hulled and chopped, plus 2 medium bananas, peeled
• Apple-Ginger: 3 large apples, peeled and chopped, plus 1 1/2 teaspoons grated ginger
• Spicy Mango: 2 large mangoes, peeled and chopped, plus 1/8 teaspoon each salt and cayenne pepper

FRUIT ROLL-UP

Steps:

• Mix applesauce and Jell-O.
• Spread in food dehydrator, or a fruit leather tray, or a plastic wrapped tray.
• Dry by your dehydrator's manufacturer's instructions, until no wet spots are left.
• I have used all sorts of fruit puree not just apple sauce.
• Use your favorite flavor of Jell-O.

FRESH FRUIT ROLL UPS

Steps:

• Mix fruit in a bowl and dress with a little lime or lemon juice to retard browning. Place wraps in a clean towel, place in microwave and heat on high for 30 seconds to soften them. Place a wrap on your cutting board and spread with preserves. Pile 1/6 of your salad near 1 edge of your wrap. Tuck in sides and roll up the fruit in the wrap. Repeat with remaining ingredients.

FRUIT ROLLS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 170 degrees F or the lowest setting on the oven. Line a rimmed heavy baking sheet with a silicone baking mat.
• Place the strawberries, agave and lemon juice in a blender. Blend until smooth. Pour the puree onto the prepared baking sheet. Spread the puree evenly leaving a 1-inch border around the edge of the baking sheet using a spatula.
• Bake until the center of the puree has set and is not sticky when touched, 6 to 7 hours.
• Cut into 1-inch-wide strips using scissors and roll up between strips of parchment paper.
• Alternatively, the baked puree can be cut into shapes using decorative-edged scissors or cookie cutters.