This is a great way of using up all the fruit that is about to bad. In this recipe I used our left over ripe bananas , strawberries and grapes. It was such a great combination of flavors. I did not add any sugar you can taste the fruit purée and if you think it needs more sugar you are free to add. I wanted to keep it simple and because fruit was sweet as is I felt there was no need to add sugar.
In this recipe I baked it for 4 hours and that was plenty. It basically dehydrates the fruit. You don’t want to over dry it because it will start braking instead of rolling it. After four. Hours I would recommend trying it with your fingers if it sticks to your fingers it is not done. If it doesn’t stick but slightly sticky you are finished.
How to transfer to another parchment paper: I cut exact amount of parchment paper that I will need. Place it on top of the baked fruit than flip over the baking sheet and start peeling off the bottom piece.
Use kitchen scissors to cut out strips and roll it up. Tie with a string and refrigerate when not being eaten. In our case they never made it to the fridge, everything was eaten right away.
- 4-6 cups of mixed fruit
Things you will need:
- Cookie baking sheet
- Parchment paper
- Kitchen scissors
- Pre heat oven to 170 degrees
- Chop fruit of your choice, use a blender or a food processor purée fruit.
- Pour mixture into a small pot cook for five minute. If you feel like it needs to be more sweet add more sugar.
- Place a parchment paper onto a cookie baking sheet. Pour the mixture inside and spread evenly
- Bake at 170 for 4-6 hours until dry to the touch of a finger ( doesn’t still to fingers but still sticky like a fruit roll up