Transform peak season fruits into sweet and chewy morsels that pack a punch. Whether it’s perfectly pliant or crispy snappy, serve this sweet delight up on its own as a snack or incorporate them into a refreshed dessert recipe.
Ingredients
- 240g (1 cup) Fruit
- (Pineapple, strawberry, kiwi, apple, watermelon all work well)
- 100g (¾ cup) Ultrastik
Equipment
- Blender
- Dehydrator
- 400 Micron Superbag
Timing
Active Time: 15 Minutes
Total Time: 9-24 Hours
Yield
1 ½ Cups
-
Blend Fruit
Place the fruit in a blender and blend until smooth.
Slowly add in the ultra-stik and blend until slightly thickened and no clumps present.
Optional step is to strain the mixture through a 400 micron super bag, but this is not necessary.
-
Dehydrate
Spread the mixture onto a non-stick mat in an even ¼ inch thickness.
Place the non-stick mat on a tray and slide it into a dehydrator.
Dry the mixture for 10-12 hours at 105-115°F. Drying too long will cause a more brittle fruit glass like texture. If you find that your fruit leather is too dry or too sticky then you may need to adjust your drying time.
Once the fruit leather has dried it should easily peel away from the mat cleanly.
-
Cut to Desired Shape
Use a sharp knife to trim the edges.
Cut the sheet of fruit leather into 4 equal sized squares. These can be rolled into baking paper for a fruit leather roll up. Just be sure to brush the end with a small amount of water to seal the roll.
If you wanted to make fruit leather by the foot you can cut the fruit leather into 1 ½ inch strips. Lay 3 of these end to end and brush them gently with water to seal them together. Then place it on a long strip of baking paper cut to 2 inches in width.
Roll the fruit leather into the paper and seal the end with some water. Trim off any excess fruit leather.
-
Store and Serve
These can be stored for 1-2 weeks at room temperature.
Summary
Recipe Name
Fantastic Fruit Leather and Fruit Glass
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
Comments (9)
April 2, 2019 12:19 pm
I have a product called “crisp film” from a previous chef in my pastry shop. Is it along the same lines as your “Pure Cote”? If it is I need to use it up before the Executive Chef lets me purchase pure cote from you.
Thanks,
Chef Doug
April 2, 2019 12:23 pm
Crisp Film performs a similar function but you can’t substitute it in for Pure-Cote in the same ratios so if you need to use it up you would need to test the Crisp Film to adapt the ratios.
May 1, 2019 3:20 pm
Will most fresh fruit be okay to substitute in same ratio? We have blueberry trees (yes trees!) and raspberry/blackberry bushes.
May 1, 2019 3:28 pm
Yes, any fruit will work with this ratio!
October 7, 2019 3:47 am
how long will they last from the moment we make them? thanks a lot
October 7, 2019 11:23 am
It depends on the conditions its held in. and air tight container could probably get 2 weeks out of it
October 7, 2019 8:18 pm
Thanks a lot for the promt reply if i keep them in a plastic bowl and put them in the freezer will they keep endlessly?
September 30, 2020 8:52 pm
is there a substitute for citric acid?
October 20, 2020 9:48 am
You can use another acid. We prefer citric for its bright flavor.