Homemade Fruit Leather Roll-Ups
for BCLiving
July 2021
Making your own fruit leather rolls is way easier than you might think, and the oven or the dehydrator does most of the work for you. Basically, you can make them out of any kind of mixture of fruit you want, and right now is a great time, as there are tons of fruit coming into season.
Plus, you can make them with frozen fruit, so even after the season is over, pull the fruit out of the freezer!
One more bonus? They’re great to take camping, on a hike or with you to the beach for a snack.
Makes 6-8 rolls per flavor (depends how long you make them)
Strawberry-Rhubarb
INGREDIENTS:
- 1 cup strawberries
- 1 cup rhubarb chopped
- 1 tsp honey (or maple syrup)
INSTRUCTIONS:
Boil some water and blanche the rhubarb for one minute and then drain.
Blend the rhubarb, strawberries and honey in a high-speed blender. and then strain into a bowl through a fine mesh sieve if you want to remove the seeds.
If you are going to use a food dehydrator, follow the instruction for your own machine.
For the oven, pre-heat it to the lowest possible setting.
Line a baking sheet with parchment paper (or silicone mat) and then pour mixture onto the baking sheet and spread evenly into a rectangle.
Place in oven and bake for 5 to 6 hours until no longer wet (just tacky to the touch) - keep an eye on it!
Remove from oven and let cool. Cut leather (and parchment) into desired sizes/shapes and roll, tying with string.
Store in an air tight container so it doesn't dry out for up to 2 weeks, but fresher the better.
Mango-Blueberry
INGREDIENTS:
- 1 cup blueberries
- 1 cup mango
- 1 tsp honey (or maple syrup)
INSTRUCTIONS:
Boil some water and blanche the rhubarb for one minute and then drain.
Blend the blueberries, mango, and honey in a high-speed blender. and then strain into a bowl through a fine mesh sieve if you want to remove the seeds.
If you are going to use a food dehydrator, follow the instruction for your own machine.
For the oven, pre-heat it to the lowest possible setting.
Line a baking sheet with parchment paper (or silicone mat) and then pour mixture onto the baking sheet and spread evenly into a rectangle.
Place in oven and bake for 5 to 6 hours until no longer wet (just tacky to the touch) - keep an eye on it!
Remove from oven and let cool. Cut leather (and parchment) into desired sizes/shapes and roll, tying with string.
Store in an air tight container so it doesn't dry out for up to 2 weeks, but fresher the better.
