Who wants to place a bet on how soon my kids are going to get a cavity? I can’t stop making dried fruit purees this year and it is going to be my downfall.
Well, que sera sera. Frankly, not a bad way to go.
Dehydrated fruit purees I’ve posted about already such as the Strawberry Roll Ups and the Polka Dot Roll Ups contain very small amounts, if any, added sugar. For this reason, they are thinner and a little more brittle than traditional fruit leather. When fruit puree is loaded up with sugar the finished product is thicker and more flexible.
Turns out it doesn’t take gobs of honey to make thick fruit leather, just a 1/4 cup is necessary for this recipe. It’s not super sweet like grocery store fruit leather. I think it’s just right.
1 pint fresh blueberries
3 tablespoons water
1/4 cup honey
1 cup unsweetened applesauce
2 teaspoons lemon juice
Heat the blueberries and water in a medium saucepan over med high heat until it comes to a low boil. Reduce heat to medium low so that the mixture is at a simmer. Cook for 10 minutes, stirring occasionally.
Remove saucepan from heat and add the honey, applesauce, and lemon juice. Puree the mixture with a hand/immersion or regular blender until smooth.
Prepare a 15 x15-inch dehydrator tray with a lightly greased liner. Pour the blueberry mixture onto the middle of the lined tray and spread it out evenly with a large offset spatula or a spoon until it is 1/3-inch thick. It should be an approximately 12 x 12-inch square. Having the outside edges thicker is fine as they tend to dry more quickly.
Insert the tray into the dehydrator and set the temperature to 135 degrees Fahrenheit. Run the dehydrator for 8 to 10 hours. The finished fruit leather may have a couple sticky spots on the surface, but for the most part it should be dried yet pliable.
Remove the fruit leather from the tray. Cut with a knife or scissors into individual servings. Wrap pieces in wax paper. Store in an airtight container.
Yield: 10 pieces
Prep-time: 15 minutes
Drying-time: 8 – 10 hours