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Black Velvet Apricot and Cherry Fruit Leather

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I stumbled upon a new fruit! Well, new to me.   I am a fruit lover and thought that I knew them all!   Last week I made a pit-stop at Costco, pit-stop my derrière!  No one just “pops” into Costco.  It’s an event that requires endurance, large carts and pocketbooks to match.  Thankfully, my grocery shopping habits have shifted over the years and I no longer consume large amounts of packaged, boxed, and processed foods.  So, that alone relieves me from filling my cart with a case of ranch dressing and gallons of tartar sauce. lol  But I do always make my way to the produce department to see if they have anything new and exciting.  And gosh, a few weeks ago I even found organic, de-stemed kale leaves!  So, it never hurts to check out what they have.  Plums!  They had plums and I knew that they would pair beautifully with my cherries back home.  So, I made my way to the check out lane with only a little “cart rage” and patiently waited my turn to check out.  An elderly woman behind me commented on my fruit and asked what they were.  “They are plums mam, don’t they look delicious?”  She agreed.  To entertain myself as I waited, I decided to read the detailed label on the fruit container… “Black Velvet Apricots”…. oh my!  They are apricots!  Black Velvet Apricots!

Black Velvet apricots are classified as a stone fruit alongside plums, cherries, peaches, mangoes and even almonds.  The name, Black Velvet, is a designated trade name for a natural cross hybrid between plums and apricots.  The Black Velvet apricot has the initial appearance of an orb-shaped dark plum, a physical trait inherited from its plum parentage.  Its skin is covered with a near invisible fuzz (much like my face) , which gives it a smooth velvet finish (again, much like my face. lol).  The fruit’s flesh is golden hued with tones of ruby-red where the flesh meets the skin. When ripe, the flesh is sweet forward with a bright and tangy finish.  The flesh also has a soft melting quality with layers of juice that make the fruit’s consistency delicious when perfectly ripe, yet once overly mature can become mealy and less pleasant, as the fruit continues to ripen after being picked.   To store, refrigerate ripe fruit only a few days, as its shelf-life is brief and quality will be compromised once harvested.



Photo above:  Here I have prepared my fruit leather for the dehydrator.  I used my hand to evenly spread the puree around, assuring that it is nice and even throughout to help with the drying process.  It’s amazing how much the color changes from the start to the end!
Photo above:  place two pieces of plastic wrap on your counter top, overlapping them to create a large sheet.
Photo above:  Fold the edges of the plastic wrap onto the fruit leather, tapering in the ends a bit, as shown in the photo.
Photo above:  Fold the end piece over onto the fruit leather.  This will be the end that you start rolling.
Photo above: Roll the leather nice and tight all the way to the very end.  This should keep your fruit leather nice and sealed.

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2 thoughts on “Black Velvet Apricot and Cherry Fruit Leather

  1. Amy says:

    I just stumbled upon your website. It is absolutely elegant; you are artistic and articulate. We have been cooking about 75% raw for a year, and I still found tutorials that are helpful. Love the look of your recipes – we’ll be trying some today!

    Thank you so much!

    • amie-sue says:

      Good afternoon Amy,

      Thank you so much for taking time out of your day to share such sweet words with me. I appreciate that. We eat about 75% raw ourselves… I just love it! I hope you find some recipes here that are an inspiration to you! Blessings, amie sue

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