fruit Leather

Despite the prolonged drought this bad growing years in an unprecedented abundance of perennial crops and I have spent many hours to preserve the amazing flavors for the long and dark winter. A conservation method that I'm particularly fond of is to make fruit leather. Fruit leather is nothing more than dried fruit puree and may contain one or more different kinds of fruit and berries. The rumor of this nature candy begins to spread slowly but surely, and I hope I can inspire more people to start experimenting with it.

Nine types of fruit leather
Nine kinds of fruit leather. From the left: apple (plowing), apple (despite Apple), sötrönn, rose hip, redcurrants, GUELDER-ROSE, cherry plum, Elders + apple, aronia + apple.

A simple manufacturing process

Almost all types of fruit and berries can make fruit leather and the manufacturing process is very simple. I usually wash the fruits and then cook them with seeds and everything until they get a little mushy texture. Then I run them through my passerkvarn with the right size of the insert plate to remove everything I do not want in the leather.

Moulinex sieve fruit leather
This passerkvarnen with interchangeable insert sheets among our most used kitchen utensils.

The puree comes out of the mill I pour on a baking tray that I put some waxed paper on (many uses silicone mats instead). Then I stop it in the oven, put it on 50 degrees and dry mass until it can tear it without breaking down. Wiper man for a short time, you can not get up the mass in one piece, wipe it too long, it will be a hard and crunchy twist on leather, so it is important to periodically check the progress of the leather. Wiper man in the oven, it is important that the door is ajar, so that the steam can go somewhere and it applies apparently also hot air ovens.

Fruit leather pulp
How can fruktpurén look before it goes into the oven. It takes anywhere from 6 to 24 hours in a conventional oven before the fruit leather is ready.

No sugar needed

If you search for the English term "fruit leather", most of the recipes are encountered that contain sugar. It is completely unnecessary, fruit leather is always good without sugar, although the sweetness of course varies from fruit to fruit. When I make fruit leather real sour fruits like redcurrant or quince to do I sometimes some sweet fruits such as peach or banana to make it tastier for those who do not think as much about the sour taste that I.

Rosehip and sweet rowan
Rosehip and sötrönn's two favorite ingredients into fruit leather.

Apple sauce base

Some fruits are difficult to make fruit leather, For example, very watery fruits such as buckthorn and elderberry. Also, chokeberry, I have not managed to do so well, fruit leather will become brittle and dry, without much taste. These fruits can be advantageously mixed with apple is a good base for all kinds of fruit leather. As the dominant flavor of the berry while the apple provides both sweetness and good texture. When I do mixes presses I was first out the juice from the example elderberry- or sea buckthorn berries and mix the juice of the unsweetened applesauce immediately before firing the plate in the oven.

Elderberries
Elderberry is a difficult fruit to make fruit leather, but it is excellent to flavor the puree with berries healthy juice.

Raw Fruit Leather

For those who do not want to cook the fruit before drying it is perfectly fine to manufacture raw fruit leather. Then, it is important to clean the fruits properly before by removing any cored and more cores and more. To succeed, raw fruit leather we need a good blender to make a fine puree of fruits. Then it can be dried in the same way that I describe above,.

Storage

I usually make small rolls of fruit leather and keep them dark and cool in the pantry in tightly closing glass jars. It is seldom we have left fruit leather more than a few months (kids love it), but sometimes we find a forgotten jar of caches and it seems like fruit leather is dry enough to keep at least one year.

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2 thoughts on “fruit Leather”

  • Hej Philipp, thanks for a very nice description of how to make fruit leather.
    I'll try the recipe, I have eaten fruit leather before, and it's really good!
    Just a little question: strain the cooking water you gone after the kitchen?
    Greetings from me in the autumn darkness. Ulrike

    • What a pleasure to hear Ulrike, it will be a hit at the grocer's shop! I boil the fruits without water on low heat and pass everything ago. There is so much flavor in the liquid, so I would not want to pour the. But I'm fruit leather amateur, perhaps it can be done in a very flexible way. All's Well! /Philipp

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