Question: I have a friend in Northern California who has an
abundance of apples and would like to make something different (other
than applesauce, etc.) Do you have a recipe for fruit leather
that could be made with apples? This makes a wonderful snack for
children (of all ages) and something she could perhaps make for
Halloween treats for her grandchildren and the neighbors.....thank
you so much!
Answer: I make a lot of raspberry - apple fruit leather (great
for kids' lunches and car snacks!) and always use a little bit of
honey for this reason. You can use too much honey though and the
dried leather turns out "sticky." We like the American Harvest dehydrators
because you can set the drying temperature and add accessories like
more fruit roll-up trays. -KE
Basic Fruit Leather
Pureed fruit can be dried on special, heavy plastic
sheets in your electric dehydrator. To prepare apples
or pears for leather making,
wash fruit thoroughly, remove seeds, puree in a blender or food
processor until smooth. Mixture should be of pouring consistency.
It is important to add honey to help keep the leather pliable when
dried. If the puree is too thick, add liquid to thin. If too tart,
add more honey or sugar. Heat apple or pear mixture to 190° F to
prevent oxidization, cool before pouring onto dehydrator trays.
Coat trays with a layer of fruit puree about 1/8 inch thick. Dry
at 135° F until leathery. Be careful there are no moisture pockets.
Roll up fruit leather while warm, wrap in plastic and store. Makes
a great, easy to pack snack for any outing.
Applesauce Puree for Fruit
I make applesauce by quartering the apples, trimming
off the blossom and stems ends, put in pan and add a little water
then simmer stirring frequently, until soft. I then put the cooked
apples through a food mill or strainer to remove the peels and seeds.
Add about 1 tablespoon honey per cup of applesauce to keep the fruit
leather pliable so it can be rolled up. This results in a nice smooth
puree for making fruit leather. (If it's too thick to spread easily,
add more water.) -KE
Fruit Leather Made from Applesauce
Lightly grease dehydrator trays and spread puree evenly
and thinly onto trays. Set temperature at 130-140° F. (55-60°
C.) and dry until fruit leather feels dry and pliable, with no sticky
spots. Remove from trays and cut into pieces. Roll in wax paper
and fasten rolls with a strip of freezer tape. For long-term storage,
put roll-ups in freezer bags or quart yogurt containers and store
How to Prepare Dried Apples
for Use in Apple Pie Filling and Sauces
1/2 pound dried apples
2 1/2 - 3 c. water (or more)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
Sugar to taste (1/2 c. for slight sweetness up to 2 c. for those
who like it super sweet)
Combine dried apples with water in heavy saucepan,
place over low heat. Simmer, covered, until apples have the consistency
of thick preserves. Add more liquid as needed. Be careful heat is
not too high. Stir periodically to prevent scorching. When thickened
consistency is reached, remove from heat and stir in spices. Taste
and add sugar as need. Let cool completely. Use as filling in such
recipes as Fried Apple Pies. Left over
filling will keep covered in the refrigerator for about a week.
Also makes a nice sauce garnish for roasted pork and poultry.
Peach Leather Recipe
Peach Leather - "Apple and quince leather
are made in the same fashion."
Stew as many peaches as you choose, allowing a quarter
of a pound of sugar to one of fruit; mash it up smooth as it cooks,
and when it is dry enough to spread in a thin sheet on a board greased
with butter, set it out in the sun to dry; when dry it can be rolled
up like leather,wrapped up in a cloth, and will keep perfectly from
season to season. Schoolchildren regard it as a delightful addition
to their lunch of biscuit or cold bread. Apple and quince leather
are made in the same fashion, only a little flavoring or spice is
added to them. Source: The White House Cook Book (1899)