Old School: Making Fruit Roll-Ups
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Let me start with the fact that I've seen this idea popping up all over Pinterest lately and it was one of those things I just had to try for myself. The fruit roll-up was something I always wanted to have in my own lunch growing up, because it seemed candy-like, and it probably was, because it wasn't ever in my lunch. Making an all fruit version yourself takes very little prep time, because all you need to do is puree fruit in a food processor or blender, but they take hours in the oven at a low temperature to dehydrate into fruit leather. Two baking sheets yields 12-14 roll-ups, and they last for up to 4 months, so it's a worth-wile weekend project. Next time I think I'll try some more adventurous combos like spicy mango-chipotle, or a super tart lemon-apple. Whatever the ingredients, here's the technique:
I made two types, mango and raspberry-apple. Cube 2 mangos and blend to a puree in a food processor, spread to a thin, smooth layer on to a silicone lined sheet. To make the raspberry-apple, puree 12oz of raspberries and 2 peeled, chopped pink lady apples.
Place in a cool oven, no warmer than 170 degrees, and allow to dehydrate over the course of 5-7 hours. Turn off the oven and cool to room temperature before peeling back. Cut into 6" squares and roll up in wax paper, securing with a piece of tape.
It's the perfect snack to eat with your new buddy. Look at these goofballs.
