Lots and lots of fruit leather…
I especially like making Persimmon Fruit Roll Ups fruit leather. The fruit is so sweet that you don’t need to add any sugar and the consistency of the pureed pulp is ideal for making fruit leather. The fruit roll-ups come out just right, not too thick or thin.
I know I already blogged about persimmon fruit leather, but I’ve been making it all week and it just felt strange not taking any pictures of a food item that was taking so much of my time.
Fruit leather is really easy to make, healthy and lasts a really long time. It’s also great for gifting.
Persimmon Fruit Roll Ups
- 6 cups of very ripe/soft astringent persimmon pulp
- Blend persimmon pulp until smooth.
- Set oven at lowest temperature setting (mine was at 170°F). Line two 13 x 18 baking sheet with Silpat mats.
- Pour fruit mixture onto silpat mats and spread with the back of a large spoon until the fruit mixture makes a sheet about a 1/8 inch thick across the surface of the silpat.
- Place baking sheets in the oven and bake for 6-8 hours, until fruit is dry. When you touch it, it should be still a little sticky, but it should be set and solid (not wet).
- Let fruit leather cool. Once it is finished cooling, gently peel off the fruit leather from the Silpat. It should come off the mat easily. Cut small pieces of parchment paper (to desired length and width of fruit leather strips you want), then cut fruit leather to slightly under the size of the parchment paper. Place onto parchment paper and roll together. Tie with a string to hold the roll. Repeat with rest of fruit leather. Store in airtight container in a cool space.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.