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Cooking With Kids: Grape Fruit Leather

The crisp fall air is replacing the sun in Seattle, which means brown bag lunches and spelling tests are returning in full force. Back to school is all about new beginnings and a great time to try out some new recipes in the kitchen. This homemade fruit leather recipe using Grapes from California is a perfect activity to share with your kids–a classic snack staple that is fun to peel, roll and devour.

Grape Fruit Leather

Grape Fruit Leather
Grape Fruit Leather

Makes 1 sheet (11 x 13 size) to yield 8 1-inch wide rolls

10 cups green, red or black seedless California grapes, stemmed and rinsed (about 3 1/4 pounds)
1/4 cup sugar
2 tablespoons lemon juice

Puree the grapes in a blender or food processor, in batches if necessary, until very smooth. Pour the puree into a fine sieve and press hard with a spatula to extract as much juice as possible. Puree the grapes again and put them back into the sieve. Press again and reserve the juice for another recipe. There should be about 2 cups of grape puree.

Pour the puree into a small saucepan with the sugar and lemon juice and bring to a boil. Simmer, stirring often and scraping the sides, until the puree turns glossy and darkens slightly, about 30 to 45 minutes.

Preheat the oven to 200°F using convection mode if available. Line a large-rimmed baking sheet with a silicon baking sheet. Pour the puree onto the mat and spread into an 1/8-inch thickness using an offset spatula, leaving a 1-inch border of space around the edge. Bake 1 1/2 to 3 hours, rotating the tray halfway through, until the puree is tacky and not quite dried in the center. Let stand at room temperature until fruit leather peels easily from the tray, 24 hours to 48 hours.

Place a piece of parchment paper over the fruit leather and invert. Peel off the silicon baking sheet and starting at the long end, roll up the fruit leather and parchment. Using scissors or a sharp knife, cut the fruit leather roll into 1-inch segments. Store in a resealable plastic bag for up to 1 week at room temperature or 2 to 3 months in the freezer.

Nutritional analysis per 1-inch wide roll: Calories 156; Protein 1.4 g; Carbohydrate 41 g; Fat .3 g; 1.6% Calories from Fat; Cholesterol 0 mg; Sodium 4 mg; Fiber 1.7 g.

About the author: Darcie expresses her grand appreciation for gorgeous food, curating the stock website Toothsome Images. Her eye for detail makes her a powerhouse in the production of special projects. Outside of work you can find her playing in her garden or riding her bike while posting awesome bike photos to Instagram @idarcie

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