Slow ’n’ Low Fruit Rolls, 4 Ways

Name: Slow ’n’ Low Fruit Rolls, 4 Ways
Yield: Makes 9 strips (per variation)
Ingredients: 2 cups mixed berries, fresh or defrosted frozen; 2 cups chopped steamed or roasted beets; 2 tablespoons honey; 4 cups chopped mango; 1 tablespoon sesame seeds; 1/4 teaspoon chipotle chile powder; 4 cups chopped fresh pineapple; 2 tablespoons honey; 1/4 cup unsweetened flaked coconut; 4 cups chopped ripe bananas (about 6 large bananas); 2 tablespoons maple syrup; 2 tablespoons finely chopped walnuts

By Marnie Hanel and Jen Stevenson

July 1, 2018

You’ll prep these chewy, richly flavored fruit snacks in a matter of minutes, but they’ll take their sweet time in the oven, so plan this project for the day before your trip. When transferring the fruit purée to the baking sheet, aim for roughly 1⁄8 inch thickness in the middle and 1⁄4 inch thickness on the sides to combat crispy edges. If the leather gets too dry and brittle at any point, brush it with water to revive it. And if the edges are done but the middle is dragging its fruity feet, pull out the tray, trim the edges with scissors, and set aside or nibble as a kitchen snack while the rest continues baking.

Tip

If you’ve been on the fence about buying silicone baking mats, now would be a good time to run to the nearest kitchenware shop—using a Silpat or other silicone baking mat makes baking fruit leather so much easier.

Recipe notes

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