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Fruit Leather

 





 

 

 

 

 




The Plains Indians used a method of drying to preserve bison meat. The resulting pemmican was nutritous as well as easy to carry around.

In a similar way, you can also produce a tasty snack, normally called "fruit leather" by following these instructions. Fruit leather can be easily made at home, but there should be an adult there to help you.

Start by choosing your favorite fruit. This could be apples, bananas, apricots, pineapple, berries, oranges, pears, grapes or something else. Use fruit that is ripe, but not overripe.

 


Take an amount of your favourite fruit, equivalent to about six average-size apples.

Puree the fruit together with two tablespoons of honey in an electric blender or food processor.

 

 

 

 


with the blender

 

pouring the mixture





Line a cookie sheet with Saran Wrap (TM) plastic food wrap. (Other brands of plastic wrap might work also, but Saran Wrap stands up well in a warm oven.)

Then spread the fruit puree evenly onto the plastic food wrap.

 


Place the cookie sheet on the middle rack of your preheated 140° Fahrenheit oven.

Leave the over door ajar and let the puree dry for approximately seven hours or until it feels tacky but not moist.

(It takes a long time for the fruit to dry, but turning up the oven any hotter than 140° is likely to burn the fruit and melt the plastic wrap.)



over door partly opened

 


fruit rolled up

 


Set the pan of dried fruit aside to cool.

Then roll up the fruit leather in the plastic wrap like a scroll for storage. Cut it into shorter sections with a sharp knife.

Home-made fruit leather can keep for a couple of weeks in the cupboard, but is best stored in your refrigerator or freezer.

 
 


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