Fruit Leather
Fruit Leather: Healthy sweet treats for the family using our fruits: https://www.meatyousoon.com/collections/fruits
You can do it with almost any fruits!
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General Guideline:
INGREDIENTS
1. Fresh fruit (apples, pears, grapes, watermelon, kiwi etc.)
2. Water
3. Lemon juice
4. Sugar (if needed)
5. Spices such as cinnamon and nutmeg (optional)
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INSTRUCTIONS
1 If you working with stone fruit, take out the pits, chop the fruit.
If working with apples or pears, peel and core them, then chop. If working with grapes, de-stem them.
2. Taste the fruit before proceeding. If they are very sweet you will not need to add any sugar. If still a little tart, you may need to add some sugar in the next step.
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3. Place fruit in a large saucepan. Add 30ml of water for every 120g of chopped fruit.
Bring to a simmer, cover and let cook on a low heat for 10-15 minutes, or until the fruit is cooked through.
4. Mash up the fruit in the pan.
Taste the fruit and determine what and how much sugar, lemon juice, or spices to add.
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Add lemon juice one teaspoon at a time to help brighten the flavor of the fruit. Add a pinch or two of cinnamon, nutmeg, or other spices to augment the flavor.
5. Continue to simmer and stir until any added sugar is completely dissolved and the fruit purée has thickened, another 5 or 10 minutes (or more).
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6. Put the purée in a blender or food processor until it is very smooth.
Taste again and adjust sugar/lemon/spices if necessary.
7. Line a rimmed baking sheet with sturdy plastic wrap (the kind that is microwave safe). Pour out the purée into the lined baking sheet to 0.2 to 0.5cm thick.
8. Place the baking sheet in the oven.
Heat the oven to a low 60°C, switch to the convection setting if you have it. You can use a dehydrator too.
Let dry in the oven like this for as long as it takes for the purée to dry out and form fruit leather (overnight possible).
9. When the fruit leather is ready, you can easily peel it up from the plastic wrap.
To store it, roll it in its plastic wrap, put it in an airtight container and store in the refrigerator or freezer.
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Note for Step 5: if you are working with grapes - strain the juice out of the mashed grapes to make grape juice. Force what is left behind, after straining, through a food mill, to make the purée for the next step.
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