FRUIT ROLLUPS
The following recipes show you why Fruit Rollups are such a great dehydrating idea! With an Ezidri dehydrator there's no limits to the combinations you can create! Of course, they don't have to only contain fruit. Rollups are also delicious when you sprinkle them with nuts or coconut or combine them with honey or yoghurt! Rollups are great as a snack or used in trail mixes & cereals. They are also delicious when used in a variety of recipes like jams, chutneys, sauces & more!
Simply click on the dish you're interested in to go to that recipe:
* How to dry Rollups
* Chocolate Fruit Crunch
* Chutney
* Curried Lamb Chops with Pineapple
* Fruit Rollup & Honey Tarts
* Fruit Rollup Bread & Butter Custard
* Jam
HOW TO DRY ROLLUPS
Not only are rollups delicious & nutritious, they're super easy to make! Any combination of fruits can be used which is why we encourage you to experiment, because nothing can really go wrong! If you do happen to have a 'failure', cut the rollup into small pieces, cover with boiling water, leave for 30 minutes & make into a sugarless jam, chutney, or sauce.
To prepare your rollup mixture, simply chop up your choice of fruit & place in a blender or food processor to mix to a smooth puree. Blend thoroughly until the mixture is free of chunks of fruit to make sure they dry evenly.
Most combinations are delicious when you add a 1/4 cup of plain yoghurt to them. Or why not try adding a bit of coconut or honey for something a bit different.
To dehydrate simply pour onto pre-oiled Solid Sheets in your Ezidri Dehydrator, making sure the mixture is spread evenly. Dehydrate at 55 deg C (Snackmaker - Medium) for 10-14 hours until the mixture shows no sign of visible moisture.
Peel the rollup off of the Solid Sheet & leave to cool for 5 minutes, before rolling in plastic wrap. Some fruit leathers can be a little brittle instead of soft & pliable but don't worry, these will soften up within a few days.
Here's a few delicious rollup combinations to get you started:
* Apple Berry - 3 cups chopped apples, 3 cups berries
* Apple Cream Leather - 6 apples, 1/2 tsp cinnamon, 1/4 tsp cloves, 1 cup plain low-fat yoghurt, 1/2 tsp nutmeg
* Apple sauce & Fruit Rollups - 3 cups strawberries, 3 cups applesauce or 2 cups bananas, 2 cups applesauce
* Banana Peanut Butter - 4 cups mashed bananas, 2 cups peanut butter
* Blueberry Fruit Leather - Blueberries, Honey & Cinnamon
* One Minute Fruit Rollups - 2 cups applesauce. Both flavoured & plain are delicious & so easy!
* Orange Rollups - 1 1/2 cups apple sauce, 1 small apple (peeled, cored & chopped), 2 tsp dried orange ground, 1 1/2 tsp vanilla
* Peach Pear - 3 cups chopped peaches, 3 cups chopped pears, 1 tsp cinnamon
* Pina colada - Pineapple & coconut
Information & recipes courtesy of Drying Food, by Ricky M Gribling; The Dehydrator Cookbook, by Joanna White; www.everythingkitchens.com; www.hungrymonster.com.
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CHOCOLATE FRUIT CRUNCH
Ingredients
60g Copha
300g dark chocolate
1/2 cup dried apricots
1/2 cup any fruit leather (mixed is nice)
1/2 cup macadamia nuts
1/4 cup dessicated coconut
1/4 tsp ground dehydrated ginger
100g packet plain fried noodles
Method
Chop Copha & chocolate roughly & melt in a double boiler.
Cut apricots & fruit leather into small pieces with scissors. Slice macadamia nuts thinly.
Add apricots, leather, nuts & remaining ingredients to melted chocolate and Copha mixture. Stir thoroughly & spoon mixture into paper patty pans, refrigerate.
Enjoy with a cuppa at morning tea!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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CHUTNEY
Ingredients
2 fruit leathers, any combination
2 small onions, peeled & chopped
1/2 cup brown sugar
1/4 cup raisins
1/2 tsp ground cloves
1/2 tsp ground dehydrated ginger
1/2 tsp salt
Grated rind & juice of 1/2 lemon
Grated rind & juice of 1/2 orange
3 whole chillies
1/2 cup white wine vinegar
Method
Place chopped onions in an enamel saucepan, add remaining ingredients except the chopped leathers. Stir to combine & bring slowly to the boil. Simmer gently for 1 hour.
Chop leathers into small pieces with scissors. Add leathers to the saucepan & continue to simmer gently until nearly all the liquid has been absorbed by the fruit.
Cool slightly & pour into warm sterilised jars.
Use on your sandwiches, meats & more and enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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CURRIED LAMB CHOPS WITH PINEAPPLE
Ingredients
6 forequarter lamb chops
1 Tbsp olive oil
1 pineapple leather, finely chopped
1 Tbsp dehydrated onion
1/4 tsp ground dehydrated garlic
2 Tbsp dehydrated capsicum, red, green or both
3 Tbsp plain flour
1 Tbsp curry powder
1 cup water
1/4 cup sultanas
1 Tbsp tomato sauce
1 Tbsp vinegar
1/4 tsp salt
Freshly ground black pepper, to taste
1/2 cup cream
Method
Cut all fat from chops, heat oil in frypan & brown chops on both sides.
Remove from pan.
In same pan, quickly brown onion, garlic & capsicum. Stir in flour & curry powder, fry for 1 minute. Add water, pineapple leathers, sultanas, tomato sauce & vinegar. Stir until sauce thickens, cool slightly & put through a blender.
Return to the pan, add reserved lamb chops, salt & pepper. Simmer covered, for 30 minutes or until chops are cooked. Stir in cream but do not boil.
Serve with vegetables or salad & enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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FRUIT ROLLUP & HONEY TARTS
Ingredients
Sheets of ready-rolled short pastry
1 1/2 mixed fruit rollups
3 Tbsp honey
1 tsp finely chopped preserved ginger
1 tsp butter
3 Tbsp melted dark chocolate
1/4 tsp ground cinnamon
2 Tbsp chopped mixed nuts
Method
Line greased patty tins with short pastry & bake in a moderate oven at 180 deg C until brown. Cool on a wire rack.
Chop fruit rollups with scissors & combine with honey, ginger, butter, melted chocolate & cinnamon. Place in a saucepan & slowly bring to the boil.
Cool slightly, put through a blender.
Spoon warm mixture into baked pastry cases. Sprinkle with chopped nuts.
Enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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FRUIT ROLLUP BREAD & BUTTER CUSTARD
Ingredients
1 mixed fruit rollup
3 eggs, separated
2 Tbsp soft brown sugar
2 1/2 cups milk
1/4 tsp ground cinnamon
1/4 tsp vanilla essence
4 slices stale white bread
1 Tbsp butter
1 Tbsp caster sugar
Method
Chop fruit leather finely with scissors.
Beat egg yolks with soft brown sugar, add milk, cinnamon & vanilla essence.
Butter bread, make 2 sandwiches using the fruit rollups as filling. Leave the crusts on.
Place sandwiches in a lightly greased 20cm (8in) baking dish. Pour over egg & milk mixture.
Bake in a moderate oven at 180 deg C until custard is set. Cool slightly.
Beat egg whites until stiff, add caster sugar. Spread over custard, return to the oven & bake until meringue is set & golden brown.
Cut into slices & enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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JAM
Method
Any of the rollups can be made into jam. Cut rollups into small pieces with scissors. Barely cover with boiling water. Cover & soak for 1 hour.
Place in a blender & mix until smooth. Don't add sugar, it will be sweet enough.
One cup of finely chopped rollup, barely covered with boiling water, makes one cup of jam.
Enjoy on a piece of toast or a sandwich!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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