After wild-crafting and freezing over 30 cups last year (freezing is essential to drive out the tannic taste) I thawed and made autumn olive fruit leather.
The benefits of having fruit leather is that it is a lightweight and storable trail food, which is high in vitamin c, one of the highest source of lycopene (a potent anti-oxidant) and if you don’t strain the seeds out, also high in omega fatty 3 acids.
Oddly enough, this plant is known as an “invasive” plant but the solution is in the problem! All one truly has to do is realize that nature grows food and medicine everywhere.
Here is my proposal for localizing and building a sustainable cottage industry We can easily make organic and sustainably harvested fruit leather. And the best part is that these are not made with any sugar, preservatives, artificial colors or flavors. But only the best of raw local honey, wild autumn olives, and maple syrup which we get in bulk from friends.
Also, check out the return to nature autumn olive video explaining how to identify them below the recipe…
Dans Foragers Fruit Leather Recipe:
1 tray in Dehydrator:
1 batch per dehydrator tray
1 lb autumn olive thawed
2 tbsp lemon juice
4 tbsp maple syrup
Place all ingredients into a blender and blend until smooth.
If needed to help blender add 2 tablespoons of water.
Pour the autumn olive slurry into the dehydrator trays for fruit leather.
Spread evenly about an inch away from edges.
Dehydrate until it’s no longer sticky when touched.
Cut into strips and roll, store in a ball jar or paper bag.
Check out my youtube video on: Harvesting Autumn Olive
Also, check out this article to learn more about how to identify: Foraging the Autumn Olive