Minneola Tangelo and Vanilla Fruit Roll

Recipe by Chef Bruce Kalman

Number of servings

ingredients

  • 4 cups Sunkist Minneola tangelo segments
  • 2 teaspoons Sunkist lemon juice
  • 3 tablespoons granulated sugar
  • 1 tablespoon vanilla bean paste
  • 1 pinch sea salt

PREP TIME

Prepartion: 10 minutes

Cook Time: 8 hours

Directions
  1. Place all ingredients in a blender and blend on high until frothy.
  2. Pour the liquid into a medium sauce pan and bring to a low boil over medium high heat, stirring occasionally.
  3. Cook for about 10 minutes until the liquid has thickened into a puree.
  4. Divide the puree between 2 dehydrator racks lined with paper and spread thin with a small spatula.
  5. Place in the dehydrator and set to 170F.
  6. Dehydrate for about 8 hours until the puree is dried.
  7. Remove and transfer to parchment paper while still warm.
  8. Roll up and cut into individual servings.