Chef Martin Lopez shares his recipe for fresh fruit roll ups.
2 1/2 – 3 cups ripe or slightly over-ripe diced fruit
sweetener to taste: honey, sugar, agave, sugar substitution etc.
2 teaspoons fresh lemon juice
optional: seasonings, spices, extracts to taste
Preheat oven to lowest temperature possible, 140° 200° tops.
Puree all ingredients in a food processor until smooth. Pour onto a baking sheet lined with plastic wrap, or a silicone baking mat Don’t use foil, parchment, or waxed paper, a silicone baking mat works the absolute best and spread to 1/8″ thick. Place in oven and bake for 6-8 hours, until center is not tacky anymore. Remove from oven cool off and peel off of baking sheet. Cut into strips and roll in parchment or plastic. Store in airtight container or freeze.
– The addition of sugar or honey enhances the texture and makes the fruit roll ups a little chewier than if you leave it out.