FRUIT LEATHER / ROLL UPS
Fruit leather (known as roll ups for Aussies) is a chewy, sweet snack made by blending fruit into a smooth purée and slowly drying it until it becomes a thin, flexible sheet that can be cut or rolled into strips. It is a great way to enjoy fruit in a convenient and tasty form, and making it at home can be a better option than buying heavily processed store bought versions. Homemade fruit leather allows you to control exactly what goes into the recipe, using fresh or frozen fruit without needing to add large amounts of added sugar, artificial colours, flavours or preservatives that may be present in some commercial products. It also allows you to experiment with different fruit combinations, such as strawberries, apples, mangoes and raspberries, to create flavours that suit your preferences. Additionally, making fruit leather at home can help reduce food waste by using ripe fruit that might otherwise be thrown away.
My version is a mix of a mango mix and strawberry mix, swirled together for a fun pigment colours strip. You can totally just spread the two on two trays and dehydrate at the same time for a higher yield of fruit leather. If looking to mix up with fruit, stick to a formula of 300gm frozen fruit, 1 peeled apple, juice of 1 lemon and 1-2 table spoons of honey for sweetness depending on fruit. It brings together whole ingredients and it’s so easy to make and enjoy fruit for days after in a quick snack option.
FRUIT LEATHER / ROLL UPS
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FRUIT LEATHER / ROLL UPS 〰️
Time: 20 minutes + 6 hours dehydrating
Serves: 20 fruit leather strips
300gm frozen strawberries
300gm frozen mangoes
2 lemons, juice
3 table spoons honey
2 peeled red apples, soft type like a gala
Preheat oven to 80 degrees Celsius fan forced.
Prep two baking trays with baking paper with no overhang, cut them into the position of the baking tray.
In a blender add in frozen strawberries, juice of one lemon, 2 table spoons honey and one apple cut into cubes. Now blitz everything together on high speed until it’s as smooth as possible. Pour the strawberry liquid into a baking tray and smooth until evenly spread with no holes, you want all the liquid touching.
In the same blender add in the mango, juice of one lemon, 1 table spoon honey and one apple cut into cubes. Now blitz everything together on high speed until it’s as smooth as possible. You can either dot the mango into the strawberry liquid and swirl in, but be aware this will take longer to dry out in the oven for less yield. Option 2 which is what I suggest is smooth it onto the second lined baking tray.
Place trays into the oven and allow to dehydrate for about 6 hours. If you went with the swirled option, this could take 8ish hours if not longer, so keep an eye on it. The result you want is the leather is tacky to the touch and not wet anywhere, the wetter it is the quicker it will go off.
**Troubleshoot: If the liquid spreads and leaves gaps as it dehydrates, just re smooth it with the more liquid areas, I use a pasta scraper for this, but an offset is also great for it.
Once dried let the leather cool and then using sharp kitchen scissors cut through the leather and baking paper, roll into coil and place into a dry sealed jar. Keep at room temperature in dark spot for up to a month, or in the fridge for a few months which I recommend if your house gets hot and humid. Enjoy be peeling the leather of the baking paper first before taking a bite.