How do you make fruit roll up using a dehydrator?
Fruit Leather steps:
- Use ripe or slightly overripe fruit
- Wash fruit, remove stems and seeds, remove peels (some peel can be left on oranges, lemons, limes and other similar fruit)
- Cut the fruit into slices or chunks
- Steam the fruit for 10-15 minutes (optional)
- Puree the fruit in a blender or food processor
- Add juice or spices as flavoring (pineapple, lemon, lime), if desired add sugar or honey as a sweetener, and or add chopped nuts or coconut to create different textures
- To prevent food discoloration and flavor loss, add 1/2 teaspoon of ascorbic acid crystals or 2 tablespoons of lemon juice for every 2 cups of fruit.
- Lightly coat the dehydrator plastic sheets or wrap with a cooking spray
- Pour the puree to create an even depth of 1/8 to 1/4 inch
- Maintain a dehydrator temperature of 115 to 130 degrees Fahrenheit, or 46 to 54 degrees Celsius, and dry for 5 to 10 hours. The fruit leather is ready if it peels readily at the edges and if you cannot see any indentations after you touch it in several places.
- Roll your strips of fruit leather and wrap them in plastic wrap. Fruit leather can be stored for a year in the freezer, several months in the refrigerator and a month or two at room temperature.
I got this from excaliburdehydrator.com: Here is a step-by-step guide to quickly and easily turning fruit into fruit leather! Prepare the Drying Surface: First check to see if your fruit dehydrator comes with special trays for leather, if it does, follow the manufacturers’ instructions. If it does not, consider covering each drying tray with a sheet of parchment paper – fruit leather can be sticky and you don’t want to ruin your machine! Prepare the Fruit Puree: The great thing about fruit leather is that you can combine different fruits to create new taste sensations. Just add your fruit in a blender or food processor and blend until nice and smooth. You may have to scrape the sides in order to ensure all the fruit gets pureed. Pour the Puree: Take great care and pour one cup of puree onto the prepared surface (as directed in bullet one) and spread evenly to about ten inches square. For even drying, try to form the puree so that it is slightly thicker around the edges than in the cent
