Fruit Jerky

Step 1: Select ripe or over-ripe fruit for the best flavor remove stones or pits. Berry seeds or grapes need not be removed.

Step 2: Cut fruit into chunks and puree in blender or processor.

Step 3: For yellow or light-colored fruit, add 1 tablespoon of lemon or lime juice for each quart of fruit.

Step 4: Add artificial sweetener (a couple of drops of Stevia) if you are using orange or pineapple pulp. Additional sweeteners are not required for other fruits.

Step 5: Line a cookie sheet with waxed paper. Pour the puree onto the sheet (about 1/4-inch deep). Distribute evenly by tilting the sheet. Do not use a spatula or knife. The cookie sheet should be completely covered.

Step 6: Set oven at lowest setting (140 degrees). Place the sheet in the oven and leave the oven door cracked open 2 to 6 inches. The fruit jerky will be dried in four to five hours

STORAGE

Step 7: After loosening the edge and peeling it back about an inch, roll the waxed paper and the dried leather in one piece into a loose roll. The dried fruit roll can be stored for years in the freezer, for months in the refrigerator, and many weeks at room temperature (70 degrees Fahrenheit or less).