Training

How to make fruit jerky

Don’t chuck fruit that’s on the turn, make it into a delicious, nutritious snack that’s perfect for long-ride fuelling

This snack, often called fruit leather, can be made with any fruit and the quantities will vary depending on the type you choose. The more watery the fruit, the thicker you will want to make your puree. For example, the puree for strawberry jerky should be a bit thicker than for apple.

You can add sugar but there really is no need as by drying the fruit you are concentrating the sweetness already – just add a touch of lemon juice if you want to sharpen things up.

Here is a guide to making delicious apple jerky, but don’t get hung up on the details – follow the basics and you really can’t go wrong.

Take about eight to 12 apples, wash them, chop them and cook on a low heat with 50-100ml of water for about five minutes to soften them. Stir them every now and then so they don’t stick. Once softened, put them in a blender and pulverize them until they are a smoothish puree – add cinnamon and a splash of lemon juice if you like.

Put a sheet of baking paper in a roasting tin. Force the apple puree through a sieve and on to the baking paper. Spread the puree until it is an even thickness on the paper – around an eighth to a quarter of an inch thick.

Put in the oven, heated to at least 50C, or your oven’s lowest setting, and leave it until it has dried out to a bendy consistency – anywhere from eight to 14 hours is typical.

Roll it up, keeping it on the baking paper to stop it sticking, wrap in clingfilm and cut into sections one and a half inches wide. Put some in your pocket for a deliciously sweet fruit snack out on the road.

Discover more great features on every aspect of cycling and get ahead of the pack with a subscription to Cycling Plus magazine. Prudential RideLondon participants can click here for an exclusive offer.