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14 15
Fruit rolls are a favorite snack for
young and old alike. It is a chewy fruit
product made from puréed fresh fruit,
which has been dried and rolled into
snack sized pieces. Fruit rolls are easy
to make and cost less than those
bought at the store.
Selection
Almost any fruit will make an excellent
fruit roll. Most fruits can also be
combined with others.
Some fruits, such as apples, are high
in pectin and fiber, and have an
excellent texture when dried. The
combinations are limitless.
Use fresh fruit in season. You can also
use slightly overripe fruits, irregularly
shaped fruits, or slightly bruised fruits
that would be unsuitable for canning
or drying.
Some fruits, such as citrus, should be
used in combination with other fruits
because they have so much liquid and
very little pulp. If you find that a fruit is
too runny, combine it with apple,
applesauce or a similar fruit that
will give it more substance.
When fresh fruits are not
available, canned fruits (either
sweetened or un-sweetened) can
be used. Simply drain the liquid,
and pour the fruit into the blender.
Applesauce can be taken directly
from the container for wonderful
fruit rolls. Frozen fruits can also be
used, although they tend to be a
bit more runny. Just thaw and
follow directions for using
fresh fruits.
Place a Fruit Roll Sheet on the dehydrator tray and wipe lightly with a
vegetable oil to prevent sticking. Purée should be about ¼” to ⁄” thick
and evenly spread. Dehydrate at 130°F to 140°F (54°C to 60°C) for 4-8 hours.
Remove the fruit roll while it is still warm, roll, cut into smaller size
pieces (if desired and wrap in plastic wrap). Individually wrapped
pieces of fruit leather should be stored in larger airtight and
moisture proof containers.
Preparation
Wash fruits and cut away any bruised or
spoiled portions.
In some blenders with some fruits, you may
want to add a little juice or water to start the
blending process.
Purée fruit in a blender until smooth.
Fruits generally need no added sweetener, but if fruits
are under ripe, you may add light corn syrup or honey.
Add 1 or more tablespoons sweetener for
each quart of purée.
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Drying
Storage
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