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Fruit Roll Recipes
Strawberry Rhubarb Leather
1 cup rhubarb
1
⁄
4
cup water
2 cups strawberries
1
⁄
2
cup honey
Combine 1⁄4 cup water and 1 cup
rhubarb. Simmer on stove over medium
high heat for 5 minutes. Add 2 cups
strawberries and 1⁄2 cup honey. Purée to
smooth consistency in blender. Pour on
a Fruit Roll sheet and dry.
Boysenberry Leather
1 quart of boysenberries.
Purée boysenberries in a blender. Strain
through cheesecloth to remove seeds.
Place on Fruit Roll sheet and dry.
Yogurt Leather
Spread home made or store bought
yogurt on a lightly sprayed Fruit Roll
sheet (approximately 1⁄4" thick.) Dry at
130° F (55° C) for approximately 12 to
14 hours. Experiment until you find the
brand which dries most evenly.
Applesauce Leather
2 lbs. apples, peeled, cored and quartered
1
⁄
4
cup lemon juice
1
⁄
2
cup sugar
1 teaspoon cinnamon
Simmer apples in a saucepan with 1⁄2
cup water until softened (about 15-20
minutes). Place lemon juice in blender
and gradually add the apples. Purée.
Add sugar and cinnamon. Mix well,
pour on a Fruit Roll sheet and dry. If
you are going to rehydrate into apple-
sauce, measure purée when putting it
on tray.
To rehydrate, add 1 cup of water to each
cup of leather.
Preparation
Wash fruits and cut away any bruised
or spoiled portions. Purée fruit in a
blender until it is very smooth. In some
blenders with some fruits, you may
want to add a little juice or water to
start the blending process.
Fruits generally need no added
sweetening, but if fruits are under ripe
or particularly tart, you may add light
corn syrup or honey. Add 1 or more
tablespoons sweetening for each quart
of purée, depending on your preference
(sugar added to fruit leather tends to
become brittle during storage).
Garnishes
For added variety, sprinkle different
garnishes on fruit rolls before they are
dried. Try coconut, chopped dates, nuts,
raisins, granola, poppy seeds, sesame
seeds or sunflower seeds. When these
garnishes are used, fruit rolls should
always be stored in the refrigerator
or freezer.
Drying
Place a Fruit Roll sheet on dehydrator
tray and spray lightly with a vegetable
spray to prevent sticking. Purée should
be about 1⁄4 to 3⁄8" thick and evenly
spread and dry at 130° - 140°F ( 55°-
60 °C) until fruit feels leather-like and
is pliable, approximately 4 to 8 hours.
There should be no sticky spots on top
or underneath the fruit. Remove the
leather while it is still warm, roll, cut
into smaller sized pieces (if desired)
and wrap in plastic wrap.
Storage
Individually wrapped pieces of fruit
leather should be stored in larger air-
tight and moisture proof containers.
See Packaging, page 11.
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