Since school has started again, I have received numerous requests for healthy snacks kids will actually eat. These fruit roll-ups look like the commercially made ones but they are so much better since they actually contain FRUIT. A lot of fruit gets packed into one of these roll ups; one pint of berries makes about 10 roll-ups.
Parents, you need to nibble on these too to stay well. The ginger in these fruit roll-ups will give you an immunity boost which we all need with the respiratory bug, flu and other nasty GI bugs spreading through the schools. The honey helps with the allergies and potential sinus issues if you use a LOCAL honey. Honey has natural antibacterial properties and amazing healing powers to suppress coughs, soothe burns, heal wounds, help you sleep, and fight sickness.
You can make these with any berries you prefer. If your kids have a texture issue, then strain the seeds or just use blueberries or cherries. To mix it up, use a combination of berries. The local growers may have some frozen for you or you can find large bags of organic berries at Costco. Use the extra berries in your morning smoothies.
Jasmine served these fruit roll-ups using sweet berries from D and A Farms. She is the pastry chef at one of the most respected catering companies in town, Parsley’s Catering. They use local, organic ingredients and even grow some of the produce on their property. If you have not ordered from them before, you should check out their website and start planning your holiday party menu now.
1) Puree- Finely grate or chop a 1 inch piece of peeled ginger root. Add the ginger, 5 pints of washed and hulled strawberries and 1/4 cup of honey (or more to taste depending on sweetness of strawberries) in a food processor or high power blender to puree. Note- 1 pint of strawberries equals 3/4 pound or 2 cups of quartered strawberries.
2) Dehydrate or Cook- Line two rimmed baking sheet with parchment paper and pour the puree on top. Using a spatula, spread the puree into a thin layer about an 1/8 inch in thickness. Dehydrate at 145 degrees for 5 hours or cook in the oven at 170 degrees for 5 to 7 hours. If using the oven, start checking at 5 hours. The puree will turn a deep red and will feel slightly sticky. You should not feel any soft liquid pockets. Remove from oven and allow to cool. The “leather” peels away from the paper easier if you place the roll ups in the refrigerator.
Note- Many people recommend using a silicone baking mat or plastic wrap since parchment paper can wrinkle. I use unbleached parchment paper since I believe in clean food and do not want potential toxic chemicals leaching during the cooking process.
3) Serve- Cut the roll ups into circles or strips. You should have 40 to 50 roll-ups depending on the size. Store in an air tight container in the refrigerator. Enjoy within 1 week.
Recipe provided by Marc Sommers of Parsley’s Catering