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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