Dried fruit rolls are a traditional sweet that has accompanied many generations in Latin America. Their origin dates back to ancient fruit preservation practices, where fruits were sun-dried to extend their shelf life and enjoy them during seasons when they were not available fresh.
This type of preparation has different names depending on the country: in Mexico and several countries they are known as fruit rolls or dried fruit candy, while in other places like Argentina or Chile, they might be called fruit chips or simply dehydrated fruit. Despite the differences in names, the essence of this recipe lies in the fruit concentrated into a sweet and chewy paste, ideal for a healthy and delicious snack.
How to Prepare Dried Fruit Rolls
For each cup of fruit you will need 1-1/2 tablespoons of sugar.
Chop peaches, nectarines, or plums very finely, being careful to reserve the juice.
Place the fruit and its juices in a saucepan and bring to a boil.
Boil until the candy thermometer reads 180 degrees.
Cool slightly.
Put it in the blender and mix until a smooth consistency is obtained.
Return to the heat and cook until the mixture has the consistency of a thick paste and is reduced by half.
Spread the fruit to a thickness of 1/4 inch on trays covered with plastic or cookie sheets.
Cover the trays with a cheesecloth mesh, making sure the cloth does not touch the fruit.
Place in direct sunlight for 12 to 24 hours until dry.
You can also bake in an oven at 250 degrees for approximately 4 hours.
Place the fruit on a lightly greased cookie sheet or use aluminum foil to line the tray.
The fruit rolls are ready when the edges peel away from the plastic and the center is not sticky when cooled.
Ten cups of fruit will cover a 12 x 17 inch tray.
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Serving ideas: Make old-fashioned dehydrated fruit rolls.
