Rose Fruit Leather - peach roll-ups

Name: Rose Fruit Leather - peach roll-ups
Total time: 28800 s
Yield: 14 fruit roll-ups
Cuisine: British
Ingredients: 6 (around 650g) ripe flat peaches; 1 tsp organic honey; 1 tbsp freshly squeezed lemon juice; 1 – 2 tbsp water

Laura @FeelBetter

Milton Keynes, England

The peach has been cultivated in China since the Neolithic period and was a status symbol and popular food with Asian kings and emperors. In Daoist mythology, the Queen Mother of the West ensured the deities' everlasting existence by feasting them with the peaches of immortality. It is high in fibre and potassium, vitamins A, B3, C and antioxidants and a member of the rose family and closely related to the almond.

Many shop-bought fruit roll-ups look healthy but only contain between 50 and 70% fruit (made from fruit concentrate) and the remainder is various ingredients such as glucose syrup, maltodextrin, sugar, palm oil, gelling agents, emulsifiers, acidity regulators and flavourings. I really don’t see the need for all these when all one needs to do is dehydrate it thereby concentrating the flavour.

Fruit leather is a great snack and a good way to minimise food waste especially when one has a bumper crop. I’ve added a little fresh lemon juice to help preserve the colour and enhanced the flavour with a teeny spoon of local honey. Many of the nutrients including fibre in the fruit are just under the skin so I have left the peaches unpeeled.

If you just happen to live near Furnace Creek in Death Valley or Mitribah in Kuwait, just leave it out in the sun but if you live where I do you’ll need a dehydrator or able to set the oven to a low temperature. One doesn’t have to use peaches, any fruit can be used and any combo of fruit, even frozen fruit. #globalcookpadgames2024

Laura @FeelBetter

Milton Keynes, England

Saved

Ingredients

Dehydrate 6 - 8 hours

14 fruit roll-ups

6(around 650g) ripe flat peaches
1 tsporganic honey
1 tbspfreshly squeezed lemon juice
1– 2 tbsp water

Saved

Steps

Dehydrate 6 - 8 hours

1

Chop the fruit and discard the stone. Blitz the peach pieces in a food processor with the lemon and honey. If it isn’t blending well, add a tablespoon or two of water. Spread onto a baking tray lined with parchment or a silicone mat. Bake on 60 degrees C until it is no longer tacky. Should take around 6 – 8 hours depending on the thickness.
2

Let it cool then cut into strips using a pizza cutter, sharp knife or scissors and roll up with or without the parchment. Store in an airtight container for up to a month.