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Fruit Leather
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Serves: 2-3
Additional information: Sauce:
- 1 1/2 teaspoon Grated or ground ginger
- 1/4 cup vegan rice wine vinegar
- 3 tablespoon canola oil
- 1 teaspoon sesame oil or tahini
- 2 tablespoon soy sauce or tamari
- 2 tablespoon vegan brown sugar
- 2 cloves garlic, pressed or minced
- juice of one lemon
- 1/2 teaspoon Red pepper flakes
- 1/4 cup chopped cilantro
Ingredients
- ripe or slightly overripe produce
Directions
To make fruit leather: Select ripe or slightly overripe produce (combinations also if desired). Wash, remove any blemishes, stems or pits and peal produce if desired. (Skins are highly nutritious.) Puree the produce in a blender until it is smooth.
Pour 1 1/2 to 2 cups of puree on to the parchment paper or plastic wrap covered trays of dehydrator. Since the edges tend to dry more rapidly, the poured puree should be 1/8" thick at the center and 1/4" thick at the edges. Place in the dehydrator with temperature set at 135. Average drying time for leathers is 4 to 6 hours. When the leather has dried, it will be a bit shiny and non-sticky to the touch. Allow the leather to cool and peel it from the tray. Roll it into a tight cylindrical shape. A piece of plastic wrap, measured to fit the length and widith, is then tightly wrapped around the leather.