Title: How To Make Fruit Leathers Part 1
Categories: Dehydrator Fruit Snack
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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 you're in the supermarket, look in the produce or candy section for long thin cellophane-wrapped rolls called fruit rolls or something similar. You'll probably find them expensive and decide it's 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 aren't pressed for time and your dryer isn't 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

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