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Fruit Rollups Recipe

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This recipe for Fruit Rollups, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays


1 quart of fresh fruit
1 Tablespoon fresh lemon or lime juice
2 Tablespoons sugar

Select table ripe fruit.
Remove stones or pits from fruit. Seeds of berries or grapes need not be removed. Peel or not, depending upon individual preference.
Cut fruit into chunks and place in food chopper or blender.
To yellow or light colored fruit, add 1 Tablespoon fresh lemon or lime juice for each quart of fruit.
Chop, grind, or blend until a thick puree is formed.
Add 2 Tablespoons of sugar per quart to orange and pineapple pulp. Additional sugar is not needed for other fruits.
Use a non-stick coated baking pan or line with saran wrap. Pan must have an edge to prevent spillage.
Pour the puree onto the pan about 1/4 inch deep. Distribute evenly by tilting the pan; do not use a spatula or knife.
For oven drying: Set oven at lowest setting. Place the pans in the oven and leave the door cracked 2-3 inches. Dry for 8-10 hours and test for dryness.
For a dehydrator: Set temperature control at 140 for 4-5 hours and test for dryness.
Testing for dryness: Properly dried fruit leather will be sticky to the touch, but will be easily peeled from the saran or pan. Lift the edge, which will adhere tightly to the surface, and peel it back about an inch. If it peels readily, it is properly dried.
To store: After peeling it back about an inch, roll the saran and dried leather in one piece on a loose roll. The dried fruit roll can be stored for a year in the freezer, for months in the refrigerator, and for up0 to 30 weeks at room temperature of 70 or less. If to be frozen, package in moisture-vapor proof freezer material. To be stored in refrigerator or at room temperature, put in glass jar which has a tight fitting lid.




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