Homemade Apple And Raspberry Fruit Leather Recipes

FRUIT LEATHER

Fruit Leather image

Make your own fruit leather out of apples and pears, and enjoy it as a snack any time.

Provided by AURORAROSE

Categories Appetizers and Snacks

Time 5h20m

Yield 16

Number Of Ingredients 4

Ingredients

1 cup sugar
¼ cup lemon juice
4 cups peeled, cored and chopped apple
4 cups peeled, cored and chopped pears

Steps:

Preheat the oven to 150 degrees F (65 degrees C). Cover a baking sheet with a layer of plastic wrap or parchment paper.
In the container of a blender, combine the sugar, lemon juice, apple and pear. Cover and puree until smooth. Spread evenly on the prepared pan. Place the pan on the top rack of the oven.
Bake for 5 to 6 hours, leaving the door to the oven partway open. Fruit is dry when the surface is no longer tacky and you can tear it like leather. Roll up on the plastic wrap and store in an airtight jar.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 23.5 g, Fat 0.1 g, Fiber 2 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 19.9 g

HOMEMADE APPLE AND RASPBERRY FRUIT LEATHER

HOMEMADE APPLE AND RASPBERRY FRUIT LEATHER image

Categories Apple

Number Of Ingredients 6

Ingredients

Apples, peeled and chopped into small chunks
Raspberries
Water, 1/2 cup for every 4 cups fruit
1 lemon
Pinches of allspice & nutmeg
Sugar, optional

Steps:

- Peel and chop apples into small pieces. (no need to peel or chop.) - Place apples and raspberries (or any prepared fruits you prefer) into a large pot. - Pour in 1/2 cup water for every 4 cups fruit you add to the pot. Bring to a boil, then turn heat to lowest setting and simmer for about 5 minutes or until fruit has broken down and softened considerably. - Once fruit has softened, mash by hand with a potato masher until fruit mixture thickens. At this point, add lemon juice, spices and sugar to taste. If deciding to add sugar, go slowly with about a teaspoon at a time until you reach desired taste. - Continue to simmer on low heat for another 5 minutes, then transfer mixture to food processor and pulse until you get a really smooth puréed consistency. - Gently pour fruit purée onto parchment paper lined baking sheets, making sure the puree spreads evenly and thin at about 1/8 an inch thickness throughout the baking sheet (the thickness will go down a great deal during the drying process so don't worry if you think your spread looks too thick going in). - Place baking sheets in oven on the top racks at your oven's lowest heat setting - between 120 and 140 degrees if your oven will go that low. Now let sit and dry. We checked about every hour for 5 hours, then turned oven completely off and let sit inside overnight. - You'll know your leather is ready when it's still a little tacky to the touch but smooth and not clumping back up on your fingers - it should be sticky but firm. Once you think the leather is dry enough, try test peeling it back off the parchment paper. It should peel up freely and easily. If it begins to peel easily like this, stop there since you are ready! - Next, simply roll the parchment paper over itself to form a long roll and slice in even sections with a sharp knife to form each fruit rollup

FRUIT LEATHER

Fruit leather 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

Time 6h10m

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, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 0.3 grams protein

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