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wonderful fruit rolls. Frozen fruits can also be used, although they tend to be a bit runnier. Simply thaw and
follow directions for using fresh fruits.
Wash fruits and cut away any blemished portions. Purée fruit in a blender until it is very smooth. In some
blenders with some fruits, you may want to add a little juice or water to start the blending process. You can
also add fruit pulp left from juicing.
Fruits generally need no added sweetening, but if fruits are under ripe or particularly tart, you may add light
corn syrup or honey. Add one or more tablespoons sweetening for each quart of purée, depending on your
preference.
Drying
Place a trimmed baking parchment or Teflon sheet on the dehydrator tray and wipe lightly with a vegetable
oil to prevent sticking. Purée should be about 1/4” to 3/8” thick and evenly spread. Dry at 60℃ until fruit feels
leather-like and is pliable, about 4 to 8 hours.
Storage
Remove the fruit roll while it is still warm, roll, cut into smaller size pieces (if desired) and wrap in plastic
wrap. Individually wrapped pieces of fruit leather should be stored in larger airtight and moisture proof
containers.
Fruit Drying Chart
Expect a variance in the time needed to dry different fruits. Drying times are affected by the size of the load,
fruit thickness and the moisture content of the food itself. The guidelines are general. For more accurate
drying times, keep records of your own drying experiences.
Pare, core, cut in 3/8" or slices
cobblers, rings, snacks, breads and cookies
pit and cut in quarters. Pre-treat
granola, cookies, and banana bread
Dip in boiling water until skins crack.
snacks, ice cream, yogurt
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