Red Castle UK Child Home

FRUIT ROLLS

FRUIT ROLLS
Jodi Harris

FRUIT ROLLS

SUITABLE FROM 18 – 24 MONTHS

PREPARE  10 MINS / DEHYDRATE 1 HOUR AT 60°C THEN 7 HOURS AT 50°C

Fruit rolls can be made with peeled and pitted pureed fresh fruits; tinned fruit that has been well drained and pureed; defrosted frozen fruit, drained and pureed; or with even store-bought apple sauce. You can use your Babycook® or blender to ensure that the fruits are well mixed and pureed.

INGREDIENTS

Mango Fruit Rolls

250gr of ripe mango

1 tbsp of lime juice

Berries Fruit Rolls

200gr of raspberries

1 banana

1 tbsp of honey

1 tbsp of lemon juice

Banana Fruit Rolls

4 bananas

1 tbsp of lemon juice

INSTRUCTIONS

Use your Babycook® or blender to ensure that all ingredients are well mixed and pureed.

Evenly spread the puree onto a sheet of baking paper or silicone mat, about 5 mm thick.

Fruit rolls should be checked for dryness after 4 hours. Dry at 60°C the first hour, then 7 hours at 50°C.

Fruit rolls will be slightly tacky when dried.

Always cool for 15 minutes before removing the fruit roll from the sheet or mat.

The fruit roll should be slightly warm to easily remove from the sheet.

Once rolled up, cool completely before storing in an airtight container.

Note: almost all fruits can be used to make fruit rolls. Nevertheless, some fruits with low consistency (like red berries or kiwis) need to be mixed with other fruits like bananas or mangoes to add consistency.

Top Tip: Add a few spoons of lemon juice to prevent colour loss during dehydrating..

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