It’s summer and school is out! One summer activity that my family enjoyed was making fruit leather. Making homemade fruit leather is a great way to use up extra fruit and have a healthful snack, but fresh fruit can harbor bacteria that can cause foodborne illness. It is best to heat the fruit for safety and better color retention.

North Dakota State University Extension recommends heating fresh fruit in a double boiler to steam heat the fruit. It takes about 15-20 minutes and the temperature should reach 160 degrees Fahrenheit with a food thermometer. An alternative is to use canned fruit that is pureed, applesauce or strained baby food fruit.

Fruits choices for fruit leather include apples, apricots, berries, cherries, nectarines, peaches, pears, pineapple, plums and strawberries.

Salmonella in Raw Flour

Another recall has been issued linked to raw flour that has been found in 11 states, caused 12 illnesses and three hospitalizations. It is another reminder that any flour is a raw product and can cause foodborne illness. This outbreak results from people eating raw dough or batter. Currently, no specific brands of flour have been identified as the source of this recall.

Some reminders when handling raw flour include:

• Do not eat any raw dough or batter in any amount. Always bake or cook foods made with any type of raw flour before consumption.

• Wash your hands, equipment and surfaces that have touched raw flour.

• Keep raw flour, dough and batter away from ready-to-eat foods.