FRUIT ROLL SHEET RECIPES

Name: Fruit Leather Roll-Ups
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Ingredients: 1 1/4 pounds chopped fruit (see below for suggested flavors); 3/4 cup sugar; 1 to 2 tablespoons fresh lemon juice

FRUIT LEATHER ROLL-UPS RECIPE | FOOD NETWORK KITCHEN ...

Fruit Leather Roll-Ups Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Total Time 3 hours 45 minutes

Prep Time 45 minutes

Cook Time 3 hours 0 minutes

Number Of Ingredients 3

Ingredients

1 1/4 pounds chopped fruit (see below for suggested flavors)
3/4 cup sugar
1 to 2 tablespoons fresh lemon juice

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 LEATHER RECIPE | BBC GOOD FOOD

Fruit leather recipe | BBC Good Food image

Make this berry-flavoured fruit leather to eat as a snack or for baking. Here we use berries and apple, but plums, pear, pineapple and mango work well too

Provided by Good Food team

Categories Snack

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Yield Makes 1 large sheet (about 10 rolls)

Number Of Ingredients 2

Ingredients

400g strawberries or blackberries, fresh or frozen, stalks removed
1 dessert apple , core removed and cut into chunks

Steps:

Tip the strawberries and apple into a saucepan. Put the pan over a low heat, you don’t need to add any water. If you've used frozen fruit, juice will run out as they thaw. Heat gently, keeping an eye on the pan until the strawberries start to break down, you can put a lid on the pan if you like, this keeps the steam in and helps the fruit break down. Cook until the strawberries have softened and given up their juice and the apple is soft.
Take the pan off the heat. Purée the contents with a stick blender or in a food processor. Squeeze the purée through a sieve into a clean pan, pushing as much pulp through as possible.
Put the pan back on a low heat and cook, stirring occasionally, until the purée thickens enough to leave a clear patch on the base of the pan when you pull a spoon through it. The more moisture you drive off now, the shorter your drying time will be.
Heat the oven to as low as it will go. Pour the purée onto a lined baking sheet (we use a reusable silicone tray liner) and spread it out to a thin layer, the purée should be thick enough to look opaque.
Put the tray in the oven and dry until the surface is no longer tacky when you touch it, but the leather is still flexible – don’t overcook it or it will turn brittle. This will take several hours depending on the oven temperature. If it is very hot and sunny you can air-dry the leather, or use a dehydrator.
Leave the leather to cool to warm and then peel it carefully off the tray. Trim off the raggedy edges. Roll the leather up, then cut the roll into sections, using scissors is easiest. Each of these will unroll to make a strip. Keep the strips individually wrapped and airtight. The offcuts can be chopped up and used in baking, or snacked on.

Nutrition Facts : Calories 20 calories, CarbohydrateContent 3 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 0.3 grams protein

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