INGREDIENTS

INSTRUCTIONS

Line a cookie sheet (12 x 17 inches) with plastic wrap. This size
cookie sheet holds approximately 2 cups of puree. Spread puree or
fruit leather evenly over the plastic but do not push it completely  to
the sides. Leave a bit of plastic showing for easy removal. Place  on a
card table or picnic table in the hot sun to dry. If the plastic  is
bigger than the cookie sheet and extends up the sides, anchor it  with
clothes pins so it will not flop down and cover the edges of the
leather. Puree should dry in the sun six to eight hours. The heat of
the sun and the humidity make drying time variable. Puree and fruit
leather may be dried in an oven set at 140 degrees (F). Too high a
heat will disintegrate the plastic. Leave the oven door ajar so
moisture can escape. It takes about six hours in the oven. It can  also
be placed in the back window of a car and dried. Leave the car  windows
open about 1 inch. To make sure the fruit leather is  completely dried,
pull from the plastic wrap or touch to see if the  fruit leather is
"tacky." Purees without sugar will be much drier and  more brittle. If
it is not completely dry it will mold during  storage. When the fruit
leather becomes too dry, it will crack and  crumble and won't roll, but
is still good to eat....call it "fruit  chips." STORING PUREE AND FRUIT
LEATHER Roll fruit leather loosely in  plastic wrap and store in the
cupboard. To store puree without sugar  for other uses, break it into
small pieces and store in plastic bags  in a dry, cool place or in the
freezer. Rose hip powder may be made  by crushing dried puree with a
rolling pin until it is fine enough to  suit you. This may be stored in
small jars in a cool, dry place. It  is good to sprinkle over cereal
and to include in hot cakes and other  dishes.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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