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Pineapple leather is an imitation leather called Pinatex. It is made from a blend of natural pineapple leaf fibers, thermoplastic polyester, and petroleum-based resin. Pinatex is available in many colors and finishes, and used for shoes, bags, upholstery, and personal accessories. Using plant materials can help reduce the overall environmental.
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3. Blueberry Banana Fruit Leather. I always put banana and blueberries on my porridge in the mornings, so this flavor combination makes me think of that, and I would probably have it as a little late morning snack. Because ripe bananas are sweet, this recipe doesn't require any added sugar, so the only ingredients are the fruit which is.
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Instructions. Blend concentrate and cut up pineapple together until smooth with no lumps. Pour into greased sheets for either the oven or dehydrator. Sprinkle shredded coconut with your hands. Heat at 135 °F for 6-8 hours or until leather is soft and pliable but not sticky.
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Preheat your oven to 200 degrees. Begin by adding the water, lime, and agave to a blender. Then add the pineapple and mango that have been thawed. Finally add the minced ginger and a pinch (about 1/8 teaspoon or less) of sea salt and cayenne.
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When the fruit leather is done just cut it, roll it up with parchment, tie it with string and voila_ you have a pure nutritious snack that any kid will be ecstatic to have. This Pineapple Fruit Leather recipe is already in the Weelicious Lunches Cookbook, but I get so many questions about it I thought you'd enjoy this quick instructional.
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Meanwhile, preheat your oven to 170°F (75°C), and line a baking sheet with parchment paper or silicone baking mat. 5. Transfer the thickened fruit puree onto the parchment-lined baking sheet, spreading it out evenly to create a thin layer (about ⅛ inch thick). 6.
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How to Dehydrate Fruit Leather. Combine fruits and optional flavorings and juice in a blender and blend until smooth. Spread thinly, about ⅛ inch thick on dehydrator trays covered with nonstick sheets or parchment paper. Don't use waxed paper—the wax melts. Dehydrate fruit leather at 135° F (57° C).
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2. Place the pineapple chunks in a blender and puree until smooth. 3. Pour the pineapple puree onto a parchment-lined baking tray and use the back of a spoon or spatula to spread it very evenly into a large rectangle, about 11 x 15 inches. 4. Bake for 4 to 5 hours, or until the fruit leather is dry and slightly sticky to the touch, but not mushy.
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Gently peel the fruit leather off the parchment paper or silicone mat. Cut and Store: Use scissors or a pizza cutter to cut the fruit leather into long strips or shapes of your choice. Roll the strips in wax paper or parchment paper for storage. Store the fruit leather in an airtight container in a cool, dry place. It should last for several weeks.
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Preheat oven to 175 degrees. 2. Puree fruit and spread on a large baking sheet. 3. Either use a Non-Stick Silicone Baking Mat or cover a baking sheet with parchment paper. 4. Use a pie server or something smooth to spread mixture out evenly - it should be about 1/8 inch thick. 5. Bake at 175 degrees for about 5 1/2-6 hours.
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Pour/spread the mixture evenly onto baking/cookie sheet. Place in oven and cook until firm - approx. 3-5 hours. Remove from oven and let cool. Cut into desired width and length strips and. Roll up with parchment paper if desired, or keep separated with wax paper in an air-tight container.
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Remove from oven and let cool to room temperature. Gently peel off the fruit leather from the Silpat. Cut into squares or strips using a pizza cutter, knife, or scissors. If you want to make fruit roll-ups, roll the strips in parchment paper. Store in an air-tight container.
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Place all ingredients in a blender and puree until smooth. Line a 13" x 18" baking pan with silicone baking mat. Pour the mixture and even out with silicone spatula. Bake at 200 ° F for 3 to 4 hours or until surface is dry and no longer sticky. Let it cool completely and then carefully peel off from the baking mat.
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Peel. Once cooled, gently peel the fruit leather recipe off the baking sheet (leaving parchment attached, if using). Cut. Using a pizza cutter or knife, cut into five strips lengthwise and once crosswise to create 10 pieces total. Roll. Roll into strips with parchment facing out, or carefully roll up without parchment.
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Directions. Combine the raspberries, strawberries and 1/2 cup applesauce in a blender and blend until very smooth. Strain through a fine mesh sieve and transfer to a medium bowl or measuring cup.
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Just dump the blended mixture into a pot and heat on medium for 10-15 minutes, stirring occasionally. Line trays with parchment paper. Spread onto dehydrated trays. Since the sides dry quicker, make the puree thicker around the edges - approx 1/4" inch and 1/8" at the center. Dry at 145F/63C for 6-8 hours.
