Michigan State University Extension
Preserving Food Safely - 01600536
10/13/97

### FRUIT LEATHERS

     Sometimes  called  fruit  rolls or  fruit  taffies,  these

    "leathers"
     can be eaten as is, or they can be made  into  a

    beverage
     by adding 5 parts of water to 1 part leather in  a

    food
     blender.   They can also be used in  pie  filling,  in

    cooking
    and as a topping for dessert.

     Any  type  of  fruit  can  be  used  including:  apricots,

    apples,
      grapes,  berries,   pineapple,   oranges,   pears,

    peaches,
    tomatoes, plums, tropical fruits and others.  Fruit

    not
     suitable  for drying are grapefruit, lemons, persimmons

    and
    rhubarb--without certain modifications.

    Preparation:

     1. Select ripe or overripe fruit.

     2. Remove  stones,  pits  or  seeds  from fruit.  Peel, if

    desired.

     3. Cut fruit into chunks and place them in a food  chopper

    or
    mechanical blender.

     4. If  yellow  or  light-colored  fruit  are used,  add  1

    tablespoon
     of lemon or lime juice to each quart of fruit.

     5. Chop, grind, or blend until a thick puree is formed.

     6.  Add  2 tablespoons of sugar per quart  to  orange  and

    pineapple
     pulp.  (Additional sugar is not needed for  other

    fruits.)

     7.  Put  plastic wrap in a cookie sheet or tray that has a

    1/4
    inch edge.

     8.  Pour the puree onto the sheet or tray about  1/4  inch

    deep.
     Distribute  evenly by tilting the tray; do not use  a

    spatula
    or knife.

    OVEN
    DRYING:

     Set  the  oven   at  the   lowest   setting  (140  degrees

    Fahrenheit).
     Place the  sheets  or  trays in  the oven  and

    leave
     the  oven  door  cracked  open--2  to  6 inches.  The

    fruit
     leather will be dry  in 6 to 24  hours  depending  on

    the
     thickness  of  the puree,  oven temperature  and  water

    content
    of the fruit being dried.

    DEHYDRATOR
    DRYING:

     Place  sheets  or  trays  in  the  dehydrator.   Set   the

    temperature
    control at 140 degrees  Fahrenheit.  Dry  4 to 5

    hours
    and test for dryness.

    TESTING
    FOR DRYNESS:

     Properly dried fruit leather will be sticky to the  touch,

    but
     will be easily peeled from the plastic wrap   or  waxed

    paper.
      Lift  the edge, (it  will  adhere  tightly  to  the

    surface)
    and peel it  back  about an  inch.   If the leather

    peels
    readily, it is properly dried.

    STORAGE:

     After  loosening  the edge and peeling it  back  about  an

    inch,
     roll the plastic wrap  or waxed paper and  the  dried

    leather
    in one piece in a loose roll.

     Store  in a cool,  dry dark place.   Under proper  storage

    conditions,
     leathers will keep from one month to one  year.

    For
    longer storage, place leather in the freezer.

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