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Cultured Apricot Fruit Leather

Cultured Apricot Fruit Leather

I’ve been honored to publish my Cultured Apricot Fruit Leather recipe over at Mommypotamus this week. What follows is just an excerpt, please read the full post here.

Apricots are always the earliest stone fruit to come into season, and for many people, their arrival signifies the beginning of summer. This weekend the farmer’s market had lovely, sweet organic ones for just $1.50 a pound, so I bought a crate of them. I plan to eat them fresh, dry some, and make the rest into fruit leather.

Culture and Cultivation

Originally from China, apricots (Prunus armenia) were much-prized fruits first brought to Armenia by Greeks who called them “golden eggs of the sun.” Today, the most important commercially producing countries are Turkey, Iran, Italy, France, Spain, Syria, Greece, and China.

The apricot tree came to Virginia in 1720 but wasn’t truly established as an American crop until its arrival in California around 1792. The climate in California is perfectly suited to apricot culture, and most U.S. apricots are grown there.

Botanically, the fruit is closely related to peaches and nectarine, and grows best in well-drained mountainous slope soils. Apricot trees are one of the earliest producing fruit trees and, because they are self-pollinating (meaning they do not need more than one tree to bear fruit), they can be grown in a small yard.

Pink or white flowers bloom in early spring, followed by fruit in May. A standard-size tree produces three to four bushels of fruit yearly. Apricot trees do not begin producing fruit until the third to fourth year after planting. …

Cultured Apricot Fruit Leather

Tools:

  • Canning jar or recycled jar with lid; fermenting jars with airlock set-ups also work well
  • Blender, food processor or food mill
  • Food dehydrator, or an oven capable of being set to a low temperature

Ingredients:

  • 2-3 pounds of fresh apricots, or other organic fruit
  • 1 tsp. sea salt
  • Spices, to taste (cinnamon, cardamom, nutmeg, etc.)
  • Sweetener, to taste (raw honey, maple syrup, stevia, Rapadura, etc.)
  • Half a packet of a vegetable starter culture OR 2 Tbsp. whey

Read the rest at Mommypotamus!

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MEDICAL DISCLOSURE: Your health is between you and your health care practitioner. Nothing in this blog is intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader.




4 Comments

  1. Thanks for sharing at Eco-Kids Tuesday. Hope you stop by again today! http://likemamalikedaughter.blogspot.com/2013/06/eco-kids-tuesday_11.html

  2. Your fruit leather sounds so much more nutritious than the store bought variety – and very delicious too!

  3. I have never tried making something like this. Sounds delicious :) Thanks for sharing at The Gathering Spot this week :) Enjoy the weekend!

  4. Thanks so much for sharing on The HomeAcre Hop! I’d love to see what you’ve been up to this week :)
    http://www.theselfsufficienthomeacre.com/2013/06/the-homeacre-hop-22.html

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