1 1/4 lb. chopped fruit (see below for suggested flavors)
3/4 c. sugar
1 to 2 T. lemon juice
Strawberry: 4 cups, hulled and halved
Apple: 3 large, peeled, cored and chopped
Raspberry: 4 cups
Mango: 2 large, peeled and chopped (add 1/8 tsp. of cayenne pepper and 1/8 tsp. salt for some spice)
Stone fruit (plum, peach nectarine): 5 medium, unpeeled, chopped
Banana: 5 medium, peeled
Puree the fruit, sugar and lemon juice in a blender. In general most fruits need about 1 tablespoon of lemon juice but apples and bananas may need 2.
Bring the pureed fruit to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium low and cook, stirring frequently, until the mixture thickens, about 35-45 minutes.
Pour mixture out onto a parchment paper-lined baking sheet and spread into a thin layer. Bake at 175 F until just set, about 4-4 1/2 hours. Let cool completely, then peel off parchment paper. If still moist, you can return it to the oven, moist-side up and cook until dry.
Place the dried fruit on a sheet of parchment paper and use kitchen shears to cut it into strips. Roll up the strips and store in an airtight container for up to 2 weeks.
Tips: If you have the option to convect bake, use it and it will speed up your drying time a bit (about 30 minutes).
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