10
May

Homemade Fruit By The Foot

My kids love dehydrated fruit and fruit leathers.  I used to spring for the expensive organic ones at the store, but even those usually have added sugar. The conventional versions usually have a laundry list of bad ingredients – such as high fructose corn syrup, carrageenan, and artificial food dyes. I started making my own homemade fruit by the foot years ago, and included this recipe in the kid's section of my very first cookbook – Against all Grain.

Ingredients in Fruit by the Foot™

Sugar, Maltodextrin, Corn Syrup, Pear Puree Concentrate, Palm Oil. Contains 2% or less of: Carrageenan, Citric Acid, Monoglycerides, Sodium Citrate, Acetylated Monoglycerides, Malic Acid, Xanthan Gum, Vitamin C (ascorbic acid), Locust Bean Gum, Potassium Citrate, Natural Flavor, Red 40.

 

None of that nasty stuff here!

These fruit roll-ups can be made in the oven or dehydrator and are sweetened with applesauce, so they are a much better alternative—and are consumed just as quickly! You can use any fruit you'd like in them, but we most frequently do mango fruit roll-ups because they're a favorite with my kids!

 

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Homemade Fruit By The Foot



AUTHOR:

SERVES: 20

Ingredients:

  • 4 cups frozen mixed fruit (I used just mango in the video)
  • 1⁄2 cup unsweetened applesauce
  • 1 teaspoon fresh lemon juice
  • 1⁄4 teaspoon lemon zest
  • 1 tablespoon honey, if using tart berries (do not use for W30)

Instructions:

  1. Place all the ingredients in a saucepan over medium-high heat. Bring to a boil, then lower heat and simmer for 20 minutes, until the fruit is soft and the liquid has thickened.
  2. Pour the mixture into a blender or food processor. Carefully blend until smooth.
  3. Line dehydrator sheets with parchment paper. If using berries – pour the fruit mixture through a fine-mesh sieve and spread it evenly onto the trays. Use a spatula to lightly spread the mixture evenly, about 1⁄8-inch thick.
  4. Place in the dehydrator for 3 hours at 150°F. If using an oven, bake on the lowest setting for 4 to 5 hours. Rotate trays midway through.
  5. Cut the paper and fruit into 1-inch strips using scissors. Roll them up tightly and secure with tape. Keep in an airtight container for 2 months.


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