Idiomas disponibles
Idiomas disponibles
Food Dehydrator_______
DRYING FRUIT LEATHERS
Fruit leather is made by drying thin layers of pureed fruit in the dehydrator. Sometimes called fruit rolls, fruit
leathers make delicious, wholesome and nutritious high-energy snacks for backpackers, campers and
children. Most fruit or combinations of fruits can be used. Apricots, apples, grapes, berries, bananas,
pineapples, oranges, pears, peaches, plums, melons, and most tropical fruits can be blended and dried to
make fruit leathers. Grapefruit and lemons are not recommended because they turn bitter when dried.
Fruit Leather Preparation
Select ripe or slightly over-ripe fruit. Sort and thoroughly rinse or scrub the fruit under running water.
Remove and discard blemishes or defective parts. Peel tough-skinned fruits such as winter apples,
oranges, peaches, and pears. Pit and core fruit as needed. Remove seeds from grapes. Hull
strawberries.
Cut fruit into chunks and place in the top of a double boiler. Place water in the bottom of the double
boiler and bring to a boil. Cover and steam for 15 to 20 minutes or until the fruit is soft.
Place cooked fruit in blender. Add 2 tablespoons lemon juice per 2 cups of fruit to protect the color and
help destroy bacteria during drying. If desired, add 1 to 2 tablespoons of sugar, corn syrup or honey
per 2 cups of fruit. A small amount of spice (1/4 teaspoon cinnamon or a dash of nutmeg) may also be
added per 2 cups puree, for taste variety.
Canned fruits, such as applesauce, can be mixed with more expensive fresh fruits to help stretch the
fruit concentrate and soften the flavor of sharp-tasting fruits, such as cranberries. The addition of
applesauce to juicy fruits also eases drying.
Leather Drying
Dehydrating Process: Once the fruit puree has been prepared to your taste, spread the mixture onto
parchment/waxed paper or onto fruit roll sheets (sold separate at your local Houseware store). Make sure
the puree is no more than 1/4" thick along the edges and no more than 1/8" thick in the center. Some
dehydrators dry faster on the edges then they do in the middle. Dry the leather in a 135 degree dehydrator
for 4 to 6 hours. Check on the leather after 4 hours to see if it is slightly shiny and no longer sticky.
Test for dryness: Properly dried fruit leather will be translucent and slightly tacky to the touch, but easily
peeled from the pan or plastic wrap. Test for dryness by touching the leather in several places; no
indentations should be evident. Lift the edge of the leather, which will adhere tightly to the surface, and peel
it back about an inch. If it peels readily, it is properly dried. If the leather has cooled, it may need to be
warmed in an oven at 150°F for a few minutes to help it peel away more easily. If the leather cracks or
chips, it has dried for too long, but is still edible.
Storage: After loosening the edge of the leather from the plastic wrap or pan, loosely roll the leather in
plastic wrap or waxed paper in one piece. Store the roll in one piece or cut into 1-inch strips. Place the strips
or rolls of leather in a plastic bag, glass container, paper bag or other container. Until the leather is
completely dry, the container lid should not be securely fastened.
DRYING HERBS
Most herbs dry overnight. You will have one pound of dry herbs for every eight pounds of fresh herbs. Dried
herbs retain their flavor best if they are crushed just before using. Home dehydration saves a lot of money.
Dry chives, oregano, basil, dill, rosemary, thyme, parsley, mint, peppers and almost any herb you can find.
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