Homemade Strawberry Fruit Leather Recipe

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This simple and natural fruit leather combines fresh strawberries with hidden beets for extra nutrients and lemon juice. With a food processor, an oven, and a lazy afternoon, it’s easy to whip up a batch of fresh-tasting fruit leathers for a fraction of the cost.

Ingredients 

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  • 300 g Fresh Strawberry
  • 4 tsp Honey
  • 1 tbsp Lemon Juice

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Preparation 

1. Just tear the green leaves off the top and cut a part of the top off. Finely chopped strawberry. Add honey and lemon juice, mixed and pickled for about 30 minutes at room temperature. This can make a soft texture of fruit leather instead of hard one.

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2. Place strawberries in food processor until blended. If desired, cooked the puree for 10 ~ 15 minutes to reduce water of the puree. Skim off any scum from puree. Pour into prepared pan and spread out into a thin, even layer.

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3.  I use food dehydrator 90ºC for 6 hours or until the center is set. If bake with a oven, lower the heat to about 75ºC for 6 hours, open the oven door occasionally to let the steam away.

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4. Confirm the fruit leather with your fingers touch the surface, no wet feeling and not sticky is done. The edges of the fruit leathers are usually crunchy and uneven.

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5. Remove from food dehydrator and carefully peel up the fruit roll-up and place the sticky, smooth side on parchment paper. Cut to size so that you have an even rectangle to work with. You can also use cookie cutter for different shapes.  Store in airtight container.

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Tips

  • Fruit rich in Pectin are better for making fruit leather,  such as strawberries, blueberries, mango, kiwi, apricots, etc.
  • Use caster sugar or maltose for Baby under 3 years old, don’t use honey
  • Sugar and lemon juice help release pectin. Therefore try not to omitted sugar
  • Fruit leather can be placed in the refrigerator for about 1 week

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9 thoughts on “Homemade Strawberry Fruit Leather Recipe

  • Wednesday July 17th, 2019 at 10:17 AM
    Permalink

    請問在烤水果軟糖的時候要不要蓋蓋子

    Reply
  • Monday March 27th, 2017 at 10:17 PM
    Permalink

    請問可否以這份量做厚身粒狀的軟糖, 因這個不用加魚膠粉

    Reply
    • Monday March 27th, 2017 at 10:19 PM
      Permalink

      軟膠狀要保留水份而保持固體
      不能用這方法
      水份抽乾只會變硬
      肥丁有用天然果膠,不加魚膠粉的配方
      不過從原材料做比較費工
      留意網站更新,待有空再和你分享

      Reply
      • Wednesday March 29th, 2017 at 12:09 AM
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        OK,Thx

        Reply
  • Friday March 11th, 2016 at 10:30 AM
    Permalink

    一個字: 勁!

    Reply
  • Tuesday March 24th, 2015 at 03:36 PM
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    关注好久了,超喜欢你的东西,不是网上那些高油高糖配方。而且都是天然的东西,包括天然色素等等(大爱),还有就是尽量低糖配方,你的方式都是我最喜欢的,只是我是初学者,需要好好学习。
    我还买了你那本书,不过里面我希望载录进去的不多哈。更希望你下次出一本汇聚天然自制原料、调料和健康低糖低油小零食等等的书,就不用总翻电脑了,呵呵。

    Reply
    • Tuesday March 24th, 2015 at 06:49 PM
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      多謝你支持買書,很開心獲得你的認同和鼓勵,做給自己和家人吃,都是現做現吃,不用保存很久,所以其實沒必要高鹽高糖,︿︿ 加油﹗為家人的健康把關。

      Reply

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