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It is possible to make fruit leather and cut it to make delicious snacks.
To do this, mix the fruits in a blender to make a purée. You can add a little sugar or honey but be careful not to sweeten it too much because the
flavors and the sugar will become concentrated when it dries.
Some more farinaceous fruits, such as apples for example, must first be cooked.
N.B. You can also make fruit mixtures: e.g. strawberry-banana / apple-pear / pineapple-orange.
Spread out the purée on stretch wrap or baking parchment put on the plates.
Be sure to make a hole in the center that is large enough to maintain good air circulation.
The thickness must be about 5-6 mm.
Dehydrate at 70°C, as for fruits, for 6 to 8 hours.
Make small rolls before the paste cools.
You can also cut out pieces with cookie cutters that will make delicious candies.
Keep them wrapped in stretch wrap in an airtight box.
vEGETABLES - 70°C (60°C if cut into cubes / 50°C for mushrooms)
Foods
Preparation
Texture after dehydration
Time(hours)
Garlic
Separate the cloves. Peel, slice and arrange them. It is possible
to cut the pieces once they have been dried.
Crumbly
4 to 12
Artichokes
Cut the hearts into 3 mm strips. Boil for 5 to 8 minutes in a mixture
of 15 ml of lemon juice and 250 ml of water.
Crumbly
4 to 12
Asparagus
Cut into 25 mm pieces or in half lengthwise.
Crumbly
4 to 8
Eggplant/Aubergines
Peel and cut into 6 to 12 mm-thick slices.
Tough
4 to 15
Beets
Remove the stems, skin and roots. Blanch until they are tender.
Cut into 6 mm-thick slices or pieces.
Crumbly
4 to 12
Broccoli
Separate the florets and blanch them.
Crumbly
4 to 15
Carrots
Cut into 6 mm slices and blanch them.
Tough
6 to 12
Celery stalks
Separate the leaves and stalks and cut the stalks into 6 mm slices.
Remember to remove the leaves before the stalks.
Crumbly
6 to 12
mushrooms
Use young mushrooms if possible. Brush them to clean them. Cut them
into 10 mm-thick slices. Soak them in lemon juice so they stay white.
Tough
2 to 8
Cabbage
Cut into thin strips about 3 mm thick.
Tough
4 to 10
Brussels Sprouts
Remove the stems and cut them in half. Blanch until they are tender.
Crumbly
10 to 16
Cauliflower
Remove the florets. Blanch until they are tender.
Tough
6 to 15
Cucumbers
Peel and cut into 6 mm thick slices.
Tough
6 to 10
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