Dried & True (Chronicle Books, 2016), by Sara Dickerman, shows you how to make every dinner party, lunchbox, and on the go snack more delicious and nutritious using a dehydrator. From jerky to vegetable crisps to fruit leather, Dickerman provides over 75 recipes that can be incorporated into baking, cooking and even cocktails! This excerpt comes from chapter three, "Fruit Leathers and Pans."
You can purchase this book from the Mother Earth Living store: Dried & True.
Blackberries and blueberries are abundant and delicious in summer. Sadly, neither berry is a great candidate for drying on its own. They aren’t as deliciously chewy after drying as you might expect. When you’re confronted with a textural issue such as this with a particular dried fruit, consider making a fruit leather of it. This approach hastens the drying time and smooths out the textural issues. And by combining the two berries in this fruit leather, you get a deliciously chewy treat that’s as gorgeously midnight purple as a summer night sky.
• 1 pint [230 g] blackberries
• 1 pint [230 g] blueberries
• 1 cup [240 ml] unsweetened applesauce
• 2 Tablespoon honey
• 1 Tablespoon fresh lemon juice
1. Line dehydrator trays with nonstick fruit-leather sheets.
2. Combine the blackberries, blueberries, applesauce, honey, and lemon juice in a large food processor (or blender). Process into a smooth purée.
3. Using an offset spatula or the back of a spoon, spread out the purée on the prepared trays, making the edges a little thicker than the center. Dry at 135 degrees F [57 degrees C] for 4 to 6 hours, until the mixture is leathery and dry to the touch on both sides. (You can speed up the process by peeling the mixture off the nonstick sheet and turning it over after about 3 hours, though this is not necessary.) Run a spatula under the mixture to loosen it, and let cool completely.
4. Peel the fruit leather off the nonstick sheet. Cut into single-serving portions and roll up in plastic wrap or parchment paper. (If using parchment, tie or tape the roll to keep it together.)
5. Store in an airtight container, preferably with a silica gel packet to extend freshness, in a dark place at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.
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Reprinted with permission from Dried & True by Sara Dickerman and published by Chronicle Books, 2016. Buy this book from our store: Dried & True.