Strawberry Rhubarb Pineapple Fruit Leather Dehydrator Food
STRAWBERRY FRUIT LEATHER
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h
Yield 7 pieces
Number Of Ingredients 3
Steps:
- Position an oven rack in the center of the oven and preheat to 175 degrees F. Line a 17-by-12-inch baking sheet with a silicone baking mat.
- Put the strawberries, honey and lemon juice in a blender and blend until smooth. Pour the puree into a saucepan, bring it to a boil, lower the heat and simmer for 10 minutes. Let cool for 5 minutes.
- Pour the puree onto the prepared baking sheet and spread it out almost to the edges, ensuring it's thin and even. Pay particular attention to ensure the middle is thin. Bake until the puree is set, about 5 hours. Let cool completely.
- Lay a sheet of parchment on top of the fruit leather. Invert the leather and gently peel off the mat. Cut the leather into 7 strips. Gently roll up each strip starting from the short end, then tie with twine. Store in an airtight container or package in cellophane bags.
STRAWBERRY-RHUBARB-PINEAPPLE FRUIT LEATHER (DEHYDRATOR)
From Home Food Dehydrating by Jay and Shirley Bills. I haven't tried it yet, but I think it sounds yummy.
Provided by mliss29
Categories Lunch/Snacks
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Puree, spread on dehydrator sheet, and dehydrate for several hours.
Nutrition Facts : Calories 70.7, Fat 0.3, Sodium 2.5, Carbohydrate 18, Fiber 2.3, Sugar 14.1, Protein 0.9
PINEAPPLE-BERRY DEHYDRATOR FRUIT LEATHER
Skip the snack aisle and make chewy homemade fruit leather in your dehydrator. Berry and pineapple purees are swirled together and dried to make a pretty marbled fruit leather with no added sugar.
Provided by Food Network Kitchen
Categories dessert
Time 12h10m
Yield 6 servings
Number Of Ingredients 4
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.
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