Fruit roll-ups

Fruit roll-ups

By
From
The Green Kitchen
Makes
20
Photographer
Johanna Frenkel

They look, feel and taste like sweets, but the only ingredient in our roll-ups is fruit. We have taken these to a couple of birthday parties for Elsa’s friends and they have always been a success. Here are two recipes, but you can create endless colour and flavour combinations by changing the fruit. They need about 5–6 hours in the oven on the lowest temperature, so we usually make two or three batches at a time. If you have a dehydrator, now is the time to use it. Pour the puree onto your Teflex-lined dehydrator trays. Spread evenly until about 5 mm thick. Dehydrate for 6–7 hours at 45°C or until it is completely dry. Peel off the Teflex.

Red raspberry rolls

Ingredients

Quantity Ingredient
300g raspberries, fresh, thawed or frozen
1 banana
1 tablespoon unsweetened applesauce

Yellow mango rolls

Quantity Ingredient
1 large mango
2 oranges
10 dried, unsulphered apricots

Method

  1. Prepare the raspberry rolls. Add the fruit to a blender or food processor. Purée on high speed until smooth. Taste it and add more sweet fruit (applesauce or banana) if needed. Now check the consistency – you should be able to pour the purée, but it should be thick enough to stay where you pour it. Add some orange juice or water if it is too thick and more fruit if it is too thin.
  2. Preheat the oven to its lowest setting. Line two baking trays with nonstick baking paper or silicone baking mats if you have one.
  3. Pour the purée onto one of the trays – 500 ml fruit purée should be enough to cover it. Spread it out evenly with a spatula – this is very important otherwise the rolls will end up too dry in one spot and too wet in another. It should be about 5 mm thick. Now prepare the mango rolls in the same way. Put in the oven. Open the oven door once an hour to let the moisture out and change position of the trays. They are ready when the puree isn’t sticky anymore and can be separated from the baking paper, normally after 5–6 hours, depending on your oven.
  4. We carefully remove them from the baking paper before cutting them, since we think it looks prettier, but you could also leave the paper on, and peel it off when you eat them. Use scissors or a sharp knife to cut them into 2.5 x 15 cm strips and roll them up. Store in an airtight container in a cool place for up to a month.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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