Pearmelon Fruit Leather ~ Gourmet Edition ~
Pearmelon… say it really fast with a French accent… don’t think of it as pears and melon….just pearmelon! It kind of just rolls off the tongue, don’t you think?!
Did you know that cantaloupe is a type of melon that belongs to the cucumber family? I never knew that. Cantaloupes can have a light yellow-orange color or a deeper salmon hue. And are known for being low in calorie and have a sweet, enticing aroma. As I was researching about their health benefits I ran across one that spoke to me personally…they be an ideal fruit to eat during those times when you are feeling anxious and stressed. They are rich in potassium which normalizes the heartbeat and promotes the supply of oxygen to the brain. As a result, you feel more relaxed and focused. SOLD! hehe
I hope you enjoy this recipe as much as I did. unfortunately, we don’t get the stamp of approval from Bob… he can’t stand any type of melon. Poor guy, he is missing out.
Ingredients: yields 5 cups puree
- 4 cups sliced pears
- 3 cups cubed cantaloupe melon
- 1 Tbsp raw agave netar
- Select RIPE or overly ripe pears and melon that have reached a peak in color, texture, and flavor.
- Puree the fruit and agave, 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.
- Spread the fruit puree on teflex sheets that come with your dehydrator. Pour the puree to create an even depth of 1/8 to 1/4 inch. If you don’t have teflex sheets for the trays, you can line your trays with plastic wrap or parchment paper. 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.