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Drying Fruit
Leathers
Susan Reynolds, M.S.
Fruit leathers are homemade fruit rolls.
They are a tasty chewy, dried fruit product. Fruit leathers are made by pouring
pursed fruit onto a flat surface for drying. When dried, the fruit is pulled
from the surface and rolled. It gets the name "leather" from the fact
that when the pursed fruit is dried, it is shiny and has the texture of leather.
The advantages of making your own fruit
leathers are to save money use less sugar and to mix fruit flavors. Leftover
fruit pulp from making jelly can be blended and made into fruit rolls. For the
diabetic adult or child, fruit leathers made without sugar are a healthy choice
for snacks or desserts. Individual fruit leathers should contain the amount of
fruit allowed for the fruit exchange. Directions follow for making fruit
leathers. Fresh, frozen or drained canned fruit can be used.
LEATHERS FROM FRESH FRUIT
- Select ripe or slightly overripe
fruit.
- Wash fresh fruit or berries in cool
water. Remove peel, seeds and stem.
- Cut fruit into chunks. Use 2 cups of
fruit for each 13" X 15" fruit leather. Purse fruit until
smooth.
- Add 2 teaspoons of lemon juice or 1/8
teaspoon ascorbic acid (375 mg) for each 2 cups of light colored fruit to
prevent darkening.
- Optional: To sweeten, add corn syrup,
honey or sugar. Corn syrup or honey is best for longer storage because it
prevents crystals. Sugar is fine for immediate use or short storage. Use
¼ to ½ cup sugar, corn syrup or honey for each 2 cups of fruit.
Saccharin-based sweeteners could also be used to reduce tartness without
adding calories. Aspartame sweeteners may lose sweetness during drying.
LEATHERS FROM CANNED OR FROZEN
FRUIT
- Home preserved or store-bought canned
or frozen fruit can be used.
- Drain fruit, save liquid.
- Use 1 pint of fruit for each 13"
X 15" leather.
- Purse fruit until smooth. If thick,
add liquid.
- Add 2 teaspoons of lemon juice or 1/8
teaspoon ascorbic acid (375 mg) for each 2 cups of light colored fruit to
prevent darkening.
- Applesauce can be dried alone or
added to any fresh fruit purse as an extender. It decreases tartness and
makes the leather smoother and more pliable.
PREPARING THE TRAYS
For drying in the oven a 13" X
15" cookie pan with edges works well. Line pan with plastic wrap being
careful to smooth out wrinkles. Do not use waxed paper or aluminum foil. To
dry in a dehydrator, specially designed plastic sheets can be purchased or
plastic trays can be lined with plastic wrap.
POURING THE LEATHER
Fruit leathers can be poured into a single
large sheet (13 " X 15 ") or into several smaller sizes. Spread
puree evenly about 1/8-inch thick, onto drying tray. Avoid pouring purse too
close to the edge of the cookie sheet. The larger fruit leathers take longer
to dry. Approximate drying times are 6 to 8 hours in a dehydrator, up to 18
hours in an oven and 1 to 2 days in the sun.
DRYING THE LEATHER
Dry fruit leathers at l40°F. Leather dries
from the outside edge toward the center. Test for dryness by touching center
of leather; no indention should be evident. While warm, peel from plastic and
roll, allow to cool and rewrap the roll in plastic. Chances are the fruit
leather won't last long enough for storage. If it does, it will keep up to 1
month at room temperature. For storage up to 1 year, place tightly wrapped
rolls in the freezer.
Spices, Flavors and Garnishes
To add interest to your fruit leathers;
spices, flavorings or garnishes can be added.
Spices to Try
Allspice, cinnamon, cloves, coriander,
ginger, mace, mint, nutmeg or pumpkin pie spice. Use sparingly, start with 1/8
teaspoon for each 2 cups of puree.
Flavorings to Try
Almond extract, lemon juice, lemon peel,
lime juice, lime peel, orange extract, orange juice, orange peel or vanilla
extract. Use sparingly, try 1/8 to 1/4 teaspoon for each 2 cups of purse.
Delicious Additions to Try
Shredded coconut, chopped dates, other
dried chopped fruits, granola, miniature marshmallows, chopped nuts, chopped
raisins, poppy seeds, sesame seeds or sunflower seeds.
Fillings to Try
Melted chocolate, softened cream cheese,
cheese spreads, jam, preserves, marmalade, marshmallow cream or peanut butter.
Spread one or more of these on the leather after it's dried and then roll.
Store in refrigerator.
Footnotes
1. This document is
Fact Sheet FCS 8502, a series of the Department of Family, Youth and Community
Sciences, Florida Cooperative Extension Service, Institute of Food and
Agricultural Sciences, University of Florida. Publication date: June 1998. First
published: February 1994. Reviewed: June 1998. 2. Written
by Susan Reynolds, M.S., former Extension Foods Specialist, University of
Georgia, College of Agricultural and Environmental Sciences, Athens. Reviewed
for use in Florida by Mark L. Tamplin, associate professor, Food Safety
Specialist, Department of Family, Youth and Community Sciences, Cooperative
Extension Service, Institute of Food and Agricultural Sciences, University of
Florida, Gainesville, FL 32611.
Florida Cooperative Extension Service /
Institute of Food and Agricultural Sciences / University of Florida / Christine
Taylor Waddill, Dean
Disclaimer
The use of trade names in this publication is
solely for the purpose of providing specific information. UF/IFAS does not
guarantee or warranty the products named, and references to them in this
publication does not signify our approval to the exclusion of other products of
suitable composition.
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