Fit To Be Dried/ Nutrition, flavor are all rolled up

in fruit leathers
Weddell, Leslie; Food Editor . Colorado Springs Gazette - Telegraph ; Colorado Springs, Colo. [Colorado
Springs, Colo]25 Aug 1993: D1.

Enlace de documentos de ProQuest

RESUMEN (ABSTRACT)
Fruit leather has the texture of good leather - soft and pliable. But the resemblance ends there - fruit leather has a
full, fruity flavor. The leather is made by drying thin layers of fruit pulp, which concentrates the fruit's natural
sweetness. Because the moisture is gone, the fruit's nutritional values - and calories - also are concentrated. But
fruit leather still is a low-calorie snack; a 1-by-17-inch strip of sweetened applesauce leather has about 40 calories.
Another advantage: Fruit leather is a high-energy, lightweight snack that is tailor-made for lunch boxes and
backpacks. Fruit leather can be made at home for less than $2 per pound, and bought at the supermarket for about
$7 a pound.
Oven-drying: Set oven at lowest temperature - about 140-150 degrees. Place the baking sheets in the oven with the
oven door open about 6 inches. Keep fruit leather at least 8 inches from the heating element; too much heat will
sear the fruit leather and not allow moisture to evaporate, or it will cook the fruit. Test oven temperature
periodically with a thermometer to be sure it's not too hot (if necessary, turn off oven to reduce temperature). For
best results, don't overload the oven. It's better to Cook fruit leather in small batches to ensure the leather dries
evenly.
Doneness: Fruit leather is ready when it's slightly tacky but pliable and stretches slightly when torn; it's overdried -
but still edible - if it's brittle. Properly dried fruit leather will peel easily from the pan or plastic wrap. Lift the edge of
the leather and peel it back about an inch. If it peels readily, the fruit leather is done. If it's definitely dried, but is
sticking to the plastic or pan, warm the pan briefly in a 150-degree oven to allow it to peel off easily.

TEXTO COMPLETO
Label: FOOD
Colorado's dry climate may be the bane of gardeners, but once the crop is harvested and washed, that dryness is
ideal for making fruit leather.
Fruit leather has the texture of good leather - soft and pliable. But the resemblance ends there - fruit leather has a
full, fruity flavor. The leather is made by drying thin layers of fruit pulp, which concentrates the fruit's natural
sweetness. Because the moisture is gone, the fruit's nutritional values - and calories - also are concentrated. But
fruit leather still is a low-calorie snack; a 1-by-17-inch strip of sweetened applesauce leather has about 40 calories.
Another advantage: Fruit leather is a high-energy, lightweight snack that is tailor-made for lunch boxes and
backpacks. Fruit leather can be made at home for less than $2 per pound, and bought at the supermarket for about
$7 a pound.
Fruit leather can be made with a minimum of equipment or experience. The drying method selected (oven,
dehydrator, or outdoors) depends on the climate, available equipment, amount of food to be dried, storage
capability and personal preference.
For best results, use ripe or slightly over-ripe fresh fruit. Fruit with an edible peel doesn't need to be peeled.
Leftover canned fruit and frozen fruit also can be used.
Almost any type of fruit or combination of fruits can be used. Apricots, apples, grapes, berries, bananas,
pineapples, oranges, pears, peaches, tomatoes, plums and tropical fruits all are good choices. Grapefruit and

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lemons are not recommended because they become bitter when dried.
When combining fruits, use flavors that go well together in their natural state: mixed berries; plums and peaches;
apples and cinnamon. To flavor fruit-leather puree, use extracts (almond is a favorite); sesame, pumpkin or
sunflower seeds; grated orange peel; and such spices as cinnamon, allspice, nutmeg, cloves, pumpkin-pie spice or
ginger. Go lightly at first, starting with 1/4 teaspoon of spice or 1/4 cup of seeds per 2 cups of puree.
Honey, sugar or corn syrup sweeten and help bind fruit leather. Sweeteners are not essential, although tart fruit,
such as pineapple or oranges, may benefit from them. Up to 1 tablespoon lemon juice or 1/4 teaspoon ascorbic
acid can be added to each 2 cups of light-colored fruit to help preserve its natural color.
Applesauce can be mixed with more expensive fresh fruit to help stretch the fruit concentrate and to soften the
flavor of sharply flavored fruits, such as cranberries. The addition of applesauce to very juicy fruits also speeds the
drying process.
After the fruit has been washed, cored or pitted, and cut into bite-size chunks, it can be pureed and dried, or cooked
before being dried. The uncooked version tastes fresher and is quicker to make; however cooking the fruit stops
the enzyme action, helps preserve the fruit's natural color, and speeds the drying process. We give recipes for both.

To make the puree, place fruit, flavorings and sweetener, if used, in a food processor, blender or food mill and puree
until the consistency of thick applesauce. (A tablespoon or two of water can be added if the puree is too thick.)
Or place chunks of fruit in the top of a double-boiler and steam about 15 minutes, or until soft, then transfer to a
food processor, blender or food mill and puree. Fruit also can be cooked in a saucepan with additional liquid; watch
to be sure it doesn't burn (be careful with apples - they have less liquid than other fruits).
Oil baking sheets or line them with freezer paper or plastic wrap. Pour puree onto baking sheets, leaving a 2-inch
border around the edges (this prevents the leather from seeping over the edges of the plastic and makes it easier
to roll). Don't use wax paper or aluminum foil; the leather will stick to them. Spread puree evenly over the surface
about 1/8-inch thick. Two cups of puree is enough to cover a 12-by-7-inch cookie sheet.
Dry fruit in oven, dehydrator or the sun
Low heat and adequate ventilation are essential. Drying can be done in an oven with the door slightly open,
outdoors in the sun, or with a dehydrator (available at culinary stores or the houseware section of some stores. Or
use a combination of methods; start drying outside and finish it in the oven or dehydrator, or vice versa.
Oven-drying: Set oven at lowest temperature - about 140-150 degrees. Place the baking sheets in the oven with the
oven door open about 6 inches. Keep fruit leather at least 8 inches from the heating element; too much heat will
sear the fruit leather and not allow moisture to evaporate, or it will cook the fruit. Test oven temperature
periodically with a thermometer to be sure it's not too hot (if necessary, turn off oven to reduce temperature). For
best results, don't overload the oven. It's better to Cook fruit leather in small batches to ensure the leather dries
evenly.
Several factors affect the drying time - thickness of the puree, humidity, oven temperature, juiciness of the fruit
used, and outside temperature - but generally the fruit leather will ready in 4 to 10 hours.
Sun-drying: This is the least expensive way to dry the puree and Colorado has the ideal drying conditions - sunny
days with low humidity. Sun-drying should be reserved for those areas of town with relatively dust-free and
exhaust-free air.
Set the baking sheets of puree out early in the morning, after the dew has dried. Place the trays on racks raised
above the ground - raising the racks allows air to circulate under the food. The racks should be in a dry place in the
sun. Protect the food from insects by placing cheese cloth, a pane of glass or polyethylene sheeting over - but not
touching - the fruit. If using glass or polyethylene, keep it about 1/2 an inch above the tray to allow air to circulate.
Although glass and plastic don't allow for much air circulation, they keep dust out better than cheese cloth, and
they take advantage of the greenhouse effect; that is, capturing heat from the sun's raditaion and retaining it. Be
careful when using glass or plastic on excessively hot, dry days as heat build-up can cook the fruit. The aim is not
to cook, but to remove moisture from it.

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If heat build-up is a problem, increase air circulation by raising the glass or polyethylene cover slightly with blocks,
then covering the space created with screening or netting to keep bugs out.
Sun-drying takes 1-3 days, depending on the temperature and humidity. Bring the fruit puree inside at night if the
temperature varys more than 20 degrees from the day temperature, or if humidity or fog is a problem.
Dehydrator drying: Place trays of fruit puree in the dehydrator and set temperature control at 140-150 degrees, or
follow the manufacturer's directions. Test frequently for dryness. Drying time will be about 4-10 hours.
Doneness: Fruit leather is ready when it's slightly tacky but pliable and stretches slightly when torn; it's overdried -
but still edible - if it's brittle. Properly dried fruit leather will peel easily from the pan or plastic wrap. Lift the edge of
the leather and peel it back about an inch. If it peels readily, the fruit leather is done. If it's definitely dried, but is
sticking to the plastic or pan, warm the pan briefly in a 150-degree oven to allow it to peel off easily.
Storage: After loosening the edges of the leather from the plastic or pan, place on a cake rack and leave it there for
a few hours to be sure both sides are dry. (If the leather has not dried completely, it may become sticky or develop
mold.) Dust with cornstarch or arrowroot powder before rolling it up. Leather can be rolled in one piece, or cut into
1-inch strips and rolled. If making leather for lunchboxes, cut it into 3- to 4-inch strips, or 4- to 6-inch squares and
roll with wax paper, freezer paper or plastic wrap.
Store leather in a cool, dry place. Fruit leather lasts about six months at room temperature or in the refrigerator,
and up to a year in the freezer.
For added interest, leather may be spread with a filling, rolled, and sliced into pinwheel-like pieces. Fillings include
softened cream cheese, fudge topping, jam, marshmallow creme, peanut butter or marmalade. Filled fruit leather
should be refrigerated and eaten promptly.
The following recipes demonstrate the variety of methods used in making fruit leather. Some recipes call for
cooking the fruit, others don't. One recipe, from MCP Foods, makers of pectin, call for the addition of pectin. Don't
feel bound by any one technique - mix and match ingredients and methods. The first three recipes are from "The
Snack Bar Gourmet."
MIXED FRUIT LEATHER
1 cup pureed apple (1 medium apple)
1 cup pureed strawberries (fresh or frozen)
1 cup pureed raspberries (fresh or frozen)
1 cup pureed banana (2 medium bananas)
Blend ingredients together in blender. Place plastic wrap onto cookie sheets. Spread the puree in a thin layer, no
more than a 1/8-inch thick. Leave a 2-inch border on the plastic.
Preheat oven or food dryer to 140-150 degrees.
Drying time depends on the juiciness of the fruit and can range from 4 to 10 hours. To store, roll up the fruit leather
together with its plastic wrap. Wrap in another layer of plastic wrap to keep out moisture.
APPLE SESAME DREAM LEATHER
1 cup pureed apple (1 medium apple)
1/2 cup honey
1 teaspoon vanilla extract
2 cups sesame seed
1 cup ground almonds
Mix ingredients together. Place plastic wrap onto cookie sheets. Spread the puree in a thin layer, no more than 1/8-
inch thick. Leave a 2-inch border on the plastic.
Preheat oven or food dryer to 140-150 degrees. Drying time depends on the juiciness of the fruit and can range
from 4 to 10 hours.
To store, roll up the fruit leather together with its plastic wrap. Wrap in another layer of plastic to keep out
moisture.
HARVEST CRANBERRY

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APPLE LEATHER
1 cup pitted dates
Apple juice
2 cups pureed apple (2 medium apples)
1 cup fresh cranberries
Cover dates with apple juice and soak until soft. Put dates in blender and puree. Gradually add apples and
cranberries into blender. Puree mixture.
Pour onto cookie sheets lined with plastic wrap.
Preheat oven or food dryer to 140 to 150 degrees. Drying time depends on the juiciness of the fruit and can range
from 4 to 10 hours.
To store, roll up the fruit leather together with its plastic wrap. Wrap in another layer of plastic to keep out
moisture.
These two recipes come from Rodale's "Stocking Up III."
APRICOT, PEACH OR
NECTARINE LEATHER
1 gallon pitted apricots, peaches or nectarines
1 1/2 cups unsweetened pineapple juice
1/4 cup mild-flavored honey (or more to taste)
3 teaspoons almond extract (optional)
Place the pitted fruit and pineapple juice in a large, heavy pot. Cover the pot and set it over low heat. Cook the fruit
until it is soft, about 15-25 minutes. Drain off the juice well, lifting the fruit from the sides of the strainer to allow all
the juice to run out freely. The more juice that is strained out, the quicker the process of "leather-making." (Discard
juice, or save it to drink).
Run the fruit through a blender, food processor or food mill, removing the skins if you prefer a smooth product, or
use the skins as part of the pulp for the leather. Sweeten the pulp to taste with honey and add the almond extract if
desired. The pulp should be as thick as thick applesauce. Spread it less than 1/4-inch thick on lightly oiled baking
sheets or baking sheets covered with freezer paper or plastic wrap.
Place the baking sheets in a low oven or food dryer. If using an oven, turn the control to warm (140 degrees) and
leave the oven door slightly open so the air can circulate. Drying time depends on the juiciness of the fruit; allow
about 12 hours.
PRUNE LEATHER
1 gallon pitted prunes (6 pounds)
1 1/2 cups water
3 teaspoons almond
extract
2 tablespoons mild-flavor honey, optional
Place the fruit and water in a large, heavy pot and cook over low heat until the fruit is tender, about 25 minutes.
Drain off any remaining juice (save it and dilute with equal parts or more of water for a breakfast juice or punch).
Run the pulp through a food mill or food processor and puree, using pulp and skins. Add the almond extract and
honey to taste. Spread the pulp, about 1/4-inch thick, on three baking sheets that have been oiled or lined with
freezer paper or plastic wrap. Allow 4-10 hours to dry.
This recipe, come MCP Foods, Inc., uses pectin, which speeds the drying time.
CHERRY FRUIT LEATHER
4 pounds cherries
1 2-ounce package powdered pectin
1 cup granulated sugar
1/4 teaspoon allspice or

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nutmeg, optional
1/2-1 teaspoon almond or vanilla extract, optional
Wash fruit and cut away any bruised areas; pit. Puree fruit in blender or food processor. Measure 4 cups puree. Stir
in package of powdered pectin and sugar. Add spice or extract, if desired; mix well. Line cookie sheets or
dehydrator shelves with heavy-duty plastic wrap. Spread puree 1/8-inch deep.
Set oven temperature at lowest level and leave door slightly ajar. Drying will take approximately 3-6 hours. Leather
is done when slightly sticky to the touch, but dry and pliable.
Illustration

Caption: Smiley N. Pool/Gazette Telegraph - Thin layers of fruit pulp are dried, concentrating flavor and nutrition, to
create fruit leathers.; COLOR PHOTO; BLACK &WHITE GRAPHIC

DETALLES

Ttulo: Fit To Be Dried/ Nutrition, flavor are all rolled up in fruit leathers

Autor: Weddell, Leslie; Food Editor

Ttulo de publicacin: Colorado Springs Gazette - Telegraph; Colorado Springs, Colo.

Pginas: D1

Nmero de pginas: 0

Ao de publicacin: 1993

Fecha de publicacin: Aug 25, 1993

Seccin: LIFESTYLE

Editorial: Freedom Newspapers, Inc.

Lugar de publicacin: Colorado Springs, Colo.

Pas de publicacin: United States

Materia de publicacin: General Interest Periodicals--United States

Tipo de fuente: Newspapers

Idioma de la publicacin: English

Tipo de documento: NEWSPAPER

ID del documento de 268067974

ProQuest:

URL del documento: https://search.proquest.com/docview/268067974?accountid=43847

Copyright: Copyright Freedom Newspapers, Inc. Aug 25, 1993

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