Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 286 kcal | 81 kcal |
| Protein | 5.3 g | 1.5 g |
| Fat | 2.9 g | 0.8 g |
| saturated | 1 g | 0.3 g |
| Carbohydrate | 55.3 g | 15.7 g |
| sugars | 48.6 g | 13.8 g |
| Fibre | 12.2 g | 3.5 g |
| Sodium | 24 mg | 7 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 350 g Mango
- 2 1/2 cups Pineapple
- 2 1/2 cups Pear
- 2 1/2 cups Raspberries
- 1 1/4 tablespoons Honey
- 1 Vanilla Bean
- 56 millilitres lemon juice
- 1 1/4 cups Apple
- 1 1/4 tablespoons Maple syrup
- 1 1/4 teaspoons Lemon Zest
- 2 1/2 cups Peaches
- 2 1/2 cups Apricots
- 2 1/2 cups Strawberries
- 1 1/4 cups Greek Yoghurt
- 1 1/4 tablespoons Maple Syrup
- 1 Vanilla Pod
- 2 1/2 cups Mixed Berries
- 1 1/4 cups Blueberries
- 1 1/4 cups Banana
Instructions
- Read the ingredient list as a set of pairings rather than one shopping list: mango with pineapple, pear with raspberry, peach with apricot, strawberry with yoghurt, mixed berry with banana. Choose one line and make that.
- Whatever pairing you take, aim for roughly four cups of fruit to a tablespoon of sweetener. Too much syrup and the sheet never stops being tacky; none at all and a tart fruit dries hard enough to crack.
- Frozen and tinned fruit both work, but drain the tin and thaw the frozen fruit in a sieve first. The syrup or meltwater they arrive in is water you would otherwise pay the machine to take back out.
- Blend to the thickness of a heavy smoothie and no further. The test is a spoon dragged through it: the trail should close slowly rather than instantly.
- Add the lemon juice to any pairing built on apple, pear or banana. All three brown within minutes of meeting a blade, and a sheet sets at whatever colour the puree was when it was poured.
- Spread the puree onto a non-stick mat at an even depth with a slightly heavier lip around the outside. The perimeter sees the fastest air and is where a thin sheet goes brittle first.
- Run it at 40 °C for 7 hours. Thin sheets and tart fruit finish early, so look at it before the timer sounds rather than after.
- It is ready when the whole face is tacky but clean to touch and the sheet comes away in one piece. If the middle stretches as you peel, put it back face up and give it longer.
- Cut, roll the strips in baking paper and keep them in an airtight jar with a moisture absorber. A plain fruit sheet holds a month in the cupboard; the yoghurt variant becomes a fortnight in the fridge.
