| 1 | Wash, pit and chop fruit. |
| 2 | Puree in blender with sugar. |
| 3 | Yields 3 ?to 4 cups. |
| 4 | Prepare 15 ?x 10 ?inch cookie sheet or jelly roll pan by covering with plastic wrap and securing with masking tape. |
| 5 | Pour puree evenly over the plastic. |
| 6 | Place in full sunlight. |
| 7 | Drying time depends on the fruit, temperature and sunlight. |
| 8 | If not quite dry after the first day, bring indoors overnight and continue drying the next day. |
| 9 | It may take up to 24 hours. |
| 10 | Drying may be finished in the oven if weather is unsuitable for sun drying. |
| 11 | Pre-heat oven to the lowest setting 150°F. |
| 12 | Turn off. |
| 13 | Set puree in middle. |
| 14 | Occasionally reheat to maintain warmth. |
| 15 | The leather is ready when it peels easily from the plastic. |
| 16 | To store, roll in the plastic wrap, then in a sealed bag. |
| 17 | At room temperature it will keep one month. |
| 18 | In the fridge, 3 months. |
| 19 | 27 servings 1 serving strip 6x1 inch, contains 21 calories ?fruit & veg. |
| 20 | Choice. |
