Golden and Ruby Plum Pinwheel Fruit Leather ~ Gourmet Edition ~Add to favorites
OMGosh, sweet heavenly divine! This one turned out scump-dill-ish-ous! I think it turned out so good partly because it looked so darn pretty and they say we start to eat with our eyes, and I did just that. These plums were nice and sweet but I did add in a little honey to boost the flavor a tad, but that will be up to your palate when you make it. Taste test as you go. I encourage you to get creative and most of all… have fun in the kitchen. It’s your playground.
Ingredients for golden plums: yields 1 cup puree
- 1 1/4 lbs golden plums (1 cup puree)
- 1 tsp raw honey
- 1 pinch sea salt
Ingredients for ruby plums: yields 1 1/4 cup puree
- 2 large ruby plums
- 1 tsp raw honey
- 1 pinch sea salt
- Select RIPE or slightly overripe plums that have reached a peak in color, texture, and flavor.
- Puree the golden plums with honey and salt, in the blender or food processor until smooth. Taste, and sweeten more if needed. Keep in mind that flavors will intensify as they dehydrate. When adding a sweetener do so a little at a time, and reblend, tasting until it is at the desired taste. It is best to use a liquid type sweetener. Don’t use a granulated sugar because it tends to change the texture.
- Set aside and go through the same process with the ruby plums. I poured each puree into measuring cups with pour spouts.
- Starting with the ruby plum puree, pour a round circle onto the teflex sheet, then in the center of that pour some golden puree, shake the tray to spread it out some. Keep alternating… see the photos below.
- Do not use wax paper or aluminum foil.
- Lightly coat the food dehydrator plastic sheets or wrap with a cooking spray, I use coconut oil that comes in a spray.
- When spreading the puree on the liner, allow about an inch of space between the mixture and the outside edge. The fruit leather mixture will spread out as it dries, so it needs a little room to allow for this expansion.
- Be sure to spread the puree evenly on your drying tray. When spreading the puree mixture, try tilting and shaking the tray to help it distribute more evenly. Also, it is a good idea to rotate your trays throughout the drying period. This will help assure that the leathers dry evenly.
- Dehydrate the fruit leather at 145 degrees (F) for 1 hour, reduce temp to 105 degrees (F) and continue drying for about 16 (+/-) hours. Finished consistency should be pliable and easy to roll.
- Check for dark spots on top of the fruit leather. If dark spots can be seen it is a sign that the fruit leather is not completely dry.
- Press down on the fruit leather with a finger. If no indentation is visible or if it is no longer tacky to the touch, the fruit leather is dry and can be removed from the dehydrator.
- Peel the leather from the dehydrator trays or parchment paper. If it peels away easily and holds its shape after peeling, it is dry. If it is still sticking or loses its shape after peeling, it needs further drying.
- Under-dried fruit leather will not keep; it will mold. Over-dried fruit leather will become hard and crack, although it will still be edible and will keep for a long time
- Storage: to store the finished fruit leather…
- Allow the leather to cool before wrapping up to avoid moisture from forming, thus giving it a breeding ground for molds.
- Roll them up and wrap tightly with plastic wrap.
- Place in an air-tight container, and store in a dry, dark place. (Light will cause the fruit leather to discolor.)
- The fruit leather will keep at room temperature for one month, or in a freezer for up to one year.