What is the name of this dish involving fruit & sugar - blended and baked thin and flat?

  • What is the name of this dish involving fruit & sugar - blended and baked thin and flat? Dave

    I don't know what it is I'm doing (IE, the name of the technique or dish) I can't research it.

    I cook either rhubarb or passion fruit with a few tablespoons of sugar, blend until very smooth, spread out very thinly on a baking mat and then cook on a low temperate. (The cooking - I assume - caramelizes the sugars.)

    The desired result is a pliant thin sheet of fruit flavor (which is what I want).

    I've also ended up with a gooey mess that can't be used (undercooked), or a bitter overcooked disaster. The issue I have with it (when I get the cooking time right) is that it is really chewy. Like a caramel or toffee, it gets stuck in your teeth which is totally undesirable.

    Does any one know what the name of I'm trying to cook?

  • This is called fruit leather. But I have never made it and cannot comment on how to make it less chewy. I have eaten it though, and if my memory serves me right it was quite chewy and it most definitely got stuck in my teeth. Maybe it cannot be avoided.

    Also, if you are cooking it at a low temperature (I assume you are well below the boiling point) the sugars will not caramelize. (EDIT: Apparently, sugars will caramelize at low temperatures, but it will take a long time, see the comment by jkadlubowska below) For that, much higher temperatures are needed. You are simply drying out the purée to the point where it becomes "leathery". From a bit of googling it seems that 140 degrees F is the correct oven temperature to use.

  • Use a dehydrator designed for fruit leather (it will have non-stick trays with very small perforations, so water can escape, but fruit pulp stays in place

    Adjust sugar level to adjust chewyness

baking fruit ingredient-selection fruit-leather
Related questions and answers
  • I have found out quite a lot on fruit leathers. I have researched on Google about them but from my research it appears everyone loves the fact they're nice and chewy and I can't find any website which explains why they're chewy. My issue is, when I do them with passion fruit, they are far too chewy (as in they get stuck in your teeth). The only other ingredient I use is the fruit and sugar, but I do let it reduce in a pan first. How can I make the fruit leather less chewy?

  • I like to make fruit salads for desert. However, a few people I know can't eat that much sugar, so I would like to create a fruit salad which has a low sugar content. Typically, as a base..., papaya, strawberry and pomegranate. However, I don't know what is the sugar content of these fruits. Therefore I ask, which fruits have the least amount of sugar (compared to a base weight, that is) and which fruit combinations would still make a good salad? I am not looking for anything fancy or incredibly tasty, just a regular fruit salad. My grocer has a wide diversity of fruits, so fruit

  • that it wasn't an orange, but wasn't able to recall the fruit's name. I went to market again but could not find it. I don't know its name. What it is called? I wasn't able to find it on fruits stores on the Internet. If anybody knows what it is then please let me know. Its rich taste is unforgettable. I would love to know what fruit it is. It's neither grapefruit nor blood oranges. ...I recently purchased a fruit, which is very similar to an orange but slightly different in taste, size and color. The fruit I purchased is about 3 inches in diameter, and has a reddish orange peel

  • noodles have a fresh flavour that has a subtle texture, quite unlike dried vermicelli noodles. I want to make the perfect Vietnamese noodle, however, the first step for me is knowing the name and any suggestions that will help me obtain this noodle! So, I would like to know what these noodles are typically called (perhaps in Viet or Thai language), and/or any tips or other suggestions that will allow me to find a recipe. The only thing I can point out is that these are thin noodles, and are not like soba.

  • I know the flavours of "meat" and "sweet" can sometimes go together well. There's a sausage and fennel (licorice sensation) pastry that I very much enjoy. That's the concept this question is based in. We're having an office bake-off based on Yoghurt Cake. I'd like to do something different and use meat in the cake instead of fruit, seeds, nuts or assorted sweets. However I can't find any recipes online that include meat. I know bacon is often all the rage so that interests me but I'm open to any kind of meat. I'm not a cook and am looking for some seasoned advice about what meats

  • When I was young, someone taught me how to make this powder you find on candy. It's acidic and seems to "sparkle" in the mouth, but I don't know the name and so I can't find a recipe. I suppose I need to use sodium bicarbonate (baking soda), but aside from that, I can't remember what's in it. What's the name of this powder and how is it made?

  • I was on a trip to the middle east a year or so ago around mid spring. I was offered what looked like a green plum. The taste was very sour and hard (not soft like a plum). The locals called it "janarek" and for the life of me I can't find it here in North America. The closest I've found were the yellow and golden plums the mysterious green plums I'm talking about are a bit smaller and lot crunchier. any ideas on what its name, and where I can buy it from?

  • commonly cook with or drink? What determines whether something increases or decreases the surface tension of water? Are there any more exotic (but edible!) solutes or mixture components with dramatic effects on surface tension? Especially interesting would be ones without flavor, which could be used to tweak existing liquids. Note: I posted a related question on the physics stackexchange. ..., including: The surface tension of water decreases from 76 mN/m to 59 mN/m as temperature increases from 0C to 100C. It's 72 mN/m at warm room temperature, 25C. 10% acetic acid (very strong vinegar) has

  • I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called.... Put a few big spoonfuls of cucumber salad into it. Eat it and smile. So, what the heck have I been cooking? .... They'll be done when they start to float - maybe 10 minutes. Cucumber salad. 1-2 peeled cucumbers, sliced very thin a few large spoonfuls of sour cream a bit of vinegar Mix together in a bowl

Data information