Strawberry Fruit Leather
Courtesy of Cornell Cooperative Extension of Saratoga County
Strawberries are at peak in New York! There are many local Farmers’ Markets selling such flavorful and juicy strawberries that it’s hard to resist.
In addition to Farmers’ Markets, farms often have U-pick strawberries around this time of the year which is always really fun!
Fruit leather preserves all of the strawberry’s flavor (and concentrates it!). It’s a really different way to use up over-ripe berries and you can make all different kinds.
We made these at the Ballston Spa Farmers’ Market last week and they were a huge hit! Kids love them, as do adults.
above, pureed fresh strawberries
Unsweetened Strawberry Fruit Leather
You will need:
- 1 quart fresh strawberries
- dehydrator or oven
(If desired, you can make mixed-fruit rolls by substituting some of the strawberries with raspberries, blueberries, peaches, bananas and even applesauce)
- In a dehydrator: Line the racks with specially equipped plastic sheet or use an empty cereal bag, cut open and rinced. (Please make sure it’s preservative free!)
- If you plan on using an oven: Make sure your oven can “warm” at 140-145* F. Some ovens fail to opperate at such low temperatures. Line a cookie sheet with plastic wrap, the cereal bag, or spray the cookie sheet with vegetable oil.
- *Teflon sheets are also sold at restaraunt supply stores and make excellent drying sheets!
- Rinse, hull and puree the fruit until very smooth. You can heat the mixture to 160* to destroy bacteria, if desired.
- 2. Spread the puree on your sheet evenly to 1/8th inch. 2 cups of puree will be enough for an 11”x15” cookie sheet.
- Set dehydrator or oven to 140-145*. If using oven, prop open the oven door 2-6 inches and place a fan near the oven to promote air circulation.
- Dry the fruit for several hours. To test for dryness, touch in several places; no indentations should remain. It should be tacky, translucent should peel easily from the sheet. If the fruit leather cracks or chips it has dried too long but is still edible.
STORE: Loosely roll in plastic wrap or waxed paper. Store the roll or rolls in airtight plastic bag, glass or plastic container. These rolls can be kept in the refrigerator for a year or at room temperature for 6 months.
Recipe by Diane H. Whitten
Pouring the puree onto the dryer sheets.
Spreading to an even thickness
Mint for garnish! 😉
Dehydrate. Final product.
For more ideas read on: