FRUITY SNACKS

Easy peasy roll ups

STRAWBERRIES

Preheat the oven to 200ºF and line a baking sheet with parchment paper. Add four cups of hulled and halved strawberries, and two tablespoons of honey into a blender or food processor. Then puree until smooth. Pour berry mixture onto the parchment lined pan and spread the berry mixture with a spatula to form a thin even layer.

Bake for six hours until the fruit leather peels away easily from the parchment. Then set on the counter to cool down fully for four hours or overnight. Using scissors, cut the parchment paper from the edges and into strips.

Roll them up, parchment and all.

PEACHES

Preheat the oven to 200ºF. Combine five medium-size peaches that have been peeled, stoned and chopped with ¾ cup of sugar in a blender.

Add one tablespoon of lemon juice to taste and puree until smooth.

Transfer the pureed fruit to a mediumsize saucepan and bring to a simmer over medium high heat. Reduce the heat to medium low and cook for 35-45 minutes, stirring occasionally at first and then more often toward the end, until most of the liquid has evaporated and the mixture is very thick. Line a rimmed baking sheet with a silicone mat and spread the fruit on the mat in a thin layer using a spatula. Bake until barely tacky for 3½ hours. Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off the mat. If the leather is still moist on the underside, return it to the oven (moist side up) until dry or about 20 minutes more.

Lay the leather (smooth side down) on a sheet of greaseproof paper and use kitchen shears to cut it into strips while on the paper. Roll up the strips and store in Ziploc bags for up to a week.

STRAWBERRY BANANA

Preheat the oven to 200ºF. Combine the three cups of hulled and halved strawberries, with two medium-size bananas and ¾ cup of sugar in a blender. Add one tablespoon of lemon juice to taste and puree until smooth. Transfer the pureed fruit to a medium-size saucepan and bring to a simmer over medium high heat.

Reduce the heat to medium low and cook for 35-45 minutes, stirring occasionally at first and then more often toward the end, until most of the liquid has evaporated and the mixture is very thick.

Line a rimmed baking sheet with a silicone mat and spread the fruit on the mat in a thin layer using a spatula. Bake until barely tacky for 3½ hours. Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel it off the mat.

If the leather is still moist on the underside, return it to the oven (moist side up) until dry or around 20 more minutes. Lay the leather (smooth side down) on a sheet of wax paper and use kitchen shears to cut it into strips while on the paper. Roll up the strips and store or enjoy.

RHUBARB CRANBERRY

Combine two cups of chopped rhubarb and a cup of cranberries with between two and four tablespoons of honey, a tablespoon of lemon juice and similar number of tablespoons of water if needed in a pan. Cover the pan with a lid, and cook on low until the fruit releases juices and is combined.

Let it cook on a low simmer until thickened. Allow the fruit to cool, then put it in a blender or food processor and blend until very smooth. Spread the thick puree on a baking sheet lined with a silicone mat or parchment paper. Use a spatula to get a nice even surface.

Bake at 200ºF for six hours. Turn the tray occasionally to help it dry out evenly. Carefully peel the fruit leather off the sheet and cut into strips. Roll in parchment paper strips.