Drying Fruit Roll-up
P/12
Preparation Directions
Place fruit roll-up sheet onto the drying rack. Puree fresh or canned fruit and/or
vegetables to a consistency that can be spread easily with a spatula. Drain any
syrup or liquids from canned fruit or vegetables before pureeing. Spread the puree
over the fruit roll sheet to a maximum thickness of 5mm, and then commence the
drying process. Fruit Rolls are ready when the centres are no longer sticky to
touch. Remove the fruit while it is still warm to prevent sticking.
Hints
•
You can coat fruit roll-up sheets with a little oil to prevent the puree from
sticking to sheets and this will also make it easier to peel off.
•
Why not try combined fruit and vegetables, the combinations are endless.
•
Pureed raw food can darken when it dries. To keep the roll-up light in
colour you can add pineapple and/or lemon juice to the puree. Peel foods
before pureeing because skins can darken roll-up. Also, blanch or cook
foods before making a puree.
•
Taste puree before drying, remembering the finished product will be
sweeter than the puree because the water will evaporate.
Fruits
Drying time
Flavourings
Apples
None needed
8-10 Hrs
8-10 Hrs
Apricots
Honey & lemon juice
8-10 Hrs
Bananas
Vanilla, ginger, lemon juice
Cherries
Lemon juice, almond essence
Oranges
Cinnamon, lemon juice
Peaches
Honey, cinnamon, nutmeg
Pears
Lemon juice, nutmeg
Pineapples
Cinnamon, honey
Rhubarb
Honey, sugar
Strawberries
Lemon juice, honey
8-10 Hrs
8-10 Hrs
8-10 Hrs
8-10 Hrs
8-10 Hrs
8-10 Hrs
8-10 Hrs
