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Fruit leather recipe

Fruit leather recipe



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  • Recipes
  • Ingredients
  • Fruit
  • Berry
  • Strawberry

Fruit leather is expensive to buy, but cheap and fun to make. Strawberry my my preferred fruit for it.

3 people made this

IngredientsServes: 8

  • 550g strawberries, fresh or frozen
  • 4 tablespoons caster sugar, to taste

MethodPrep:10min ›Cook:4hr ›Ready in:4hr10min

  1. If using frozen strawberries, defrost fruit, and discard liquid.
  2. Preheat oven to 75 C or or lowest possible setting.
  3. Place fruit, and sugar in a food processor or blender, and blitz.
  4. Line large baking tray with baking parchment or grease proof paper.
  5. Slowly pour fruit mixture onto baking tray, and spread out evenly leaving a 2cm boarder around the edges.
  6. Bake until mixture has set, about 4 hours.
  7. Let cool, then cut into 2.5cm ribbons or desired width, and roll into spirals.

See it on my blog

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The 15 Best Fruit Leather Recipes You Will Love to Eat

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Fruit leather is one of the easiest ways you can use leftover fruits, or take advantage of abundant fruit crops to create tasty and healthy snacks for your family without the added sugars and chemicals from most store-bought varieties.

You don’t need sugar for most recipes fruit is generally sweet enough on its own. You need to puree it completely smooth, and you can use a blender/food processor for this! Add a touch of honey if it’s too tart!

People with diabetes can eat fruit leathers as part of their diets (be sure to use a no-sugar-added recipe). Aspartame can lose its sweetness in the drying process, and this is an alternative to sugar-packed with chemicals. Use your regular fruit exchange for keeping track of dietary sugars.


Brad Makes Fermented Fruit Leather | It’s Alive | Bon Appétit

It’s Alive with Brad Leone is back for episode 77 and this time Brad is making everybody’s favorite variation on fruit: the leather kind. That’s right, it’s fermented fruit leather week at Bon Appétit. Join Brad as he struggles with a vacuum sealer, figures it out, gets distracted, remembers what he was doing and then moves on. Also in this episode: reminiscing on performing artist Seal’s thighs, musings on picking blueberries and raspberries and so, so much more..

Follow Brad on Instagram: @brad_leone.
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Join Bon Appétit test kitchen guy, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself..
Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo.
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Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home..

Brad Makes Fermented Fruit Leather | It’s Alive | Bon Appétit

Video taken from the channel: Bon Appétit


More fruit leather flavors

While this fruit leather recipe is just the basic, there are a wide range of variations that you can create. If you make juice, fruit based juicer pulp can be included with the apple sauce to add more flavor and color to the finished fruit roll up. Pears can be added to apples on a 50/50 basis for pear fruit leather. You can also use berries with the apples but use at least 50% apple sauce in your recipe. Fruit leather made with just berries tends to be more brittle, without the pectin that is inherent in the apple sauce.

You can also add leafy vegetables to fruit leather for increased vitamins. When adding leafy vegetables, use an immersion blender or food mill to make sure the greens are fully blended into the apple base, and use at least 50% apple sauce. Or try sweet potato fruit leather or pumpkin fruit leather.

If you like spice, check out this combination recipe for hot pepper jelly which re-purposes the pulp into spicy fruit leather. If you have an abundance of crab apples, this crab apple fruit leather is a great option to use that autumn abundance.


Homemade Fruit Leathers

My favorite fruits are in season right now, which means it’s time to make some homemade fruit leather for backpacking!

It’s such a tasty snack – it’s like a healthier version of a fruit roll-up!

I recently bought a new dehydrator, and I’m absolutely loving it! (I’ll give some tips on buying a dehydrator below.) Even if you don’t have a dehydrator, you can make fruit leather in the oven by setting your oven to low heat (more on that below!)

Choosing a Dehydrator

I love my new dehydrator. I recently bought this Gourmia Dehydrator.

It’s a pretty affordable dehydrator at just $90 on Amazon. I really like that it has a clear door so I can keep an eye on the dehydrating process. It’s also surprisingly quiet! My old dehydrator had an incredibly noisy fan. In fact, it was so loud, we’d dehydrate the food on the porch!

If you haven’t invested in a dehydrator yet and love making your own backpacking foods, I highly recommend getting one! It’s been worth every penny.

Fruit Leather Recipe

Fruit leather is surprisingly easy!

All you need to do is blend your fruit, spread it on a tray over parchment paper, and dehydrate it at 150 degrees for 5-6 hours. Time can vary slightly based on the thickness of your leather.

The most important part is to try to spread the fruit blend as evenly as possible on the parchment paper, so the fruit leather dehydrates evenly. I shake the tray and tap it on the counter a few times to try and even out the blended fruit.

In the recipe below, I’ve listed some of my favorite variations of fruit leathers. I like to always use at least one naturally very sweet fruit, like mango or peach. For more tart fruits, I recommend adding additional sugar.

Fruit leather is also a great way to use up some overripe fruit! Fruit that’s a bit too ripe dehydrates fine and is extra sweet.


When things don’t go as imagined

Well, it didn’t quite turn out as I thought. When my yogurt was finally all dried I certainly didn’t have this “oh it’s taffy!” moment. It was getting late, so I wrapped up my trays in some plastic, went to bed, and forgot all about them.

Two days later I walked into my kitchen to see my daughter and husband chowing down on my forgotten dehydrated yogurt experiment.

“These are great!” My husband said, as my little girl begged for more. “When did you make these homemade fruit roll ups?”

“Really?” I said, “You like them? I was kind of disappointed in the result.”

It took a good five minutes of the hubs to convince me that they were good. I just needed to changed my perspective of what I had intended them to be. Taffy? No. But a wholesome, delicious, and nourishing fruit leather? Yes. I could get behind that.


Homemade Fruit Leather Recipe

Start with equal parts of applesauce and fruit of your choice fresh, thawed frozen, or drained canned. Homemade applesauce tends to work a little better if you have it available.

To fill two 14″ x 14″ Excalibur dehydrator trays, I used:

If desired, you can also sweeten the fruit puree with 1-3 tablespoon of fruit juice concentrate. Orange juice concentrate adds a little citrus brightness, but any fruit juice concentrate will do.

Blend your applesauce, fruit puree and sweetener (if desired). The applesauce adds pectin, which creates the “leathery” texture of fruit leather. Without applesauce, most fruit puree will dry into a brittle sheet that crumbles when you peel if off the dehydrator sheets.

Prepare your fruit leather sheets by oiling lightly with a neutral oil such as refined coconut oil so the leather will release easily. Spread the puree evenly over the sheet in a 1/4 inch thick layer.

Load trays into dehydrator and dry at 135°F (57°C) for 8-20 hours. (Drying times will vary depending on which dehydrator you use, the amount of liquid in fruit, humidity levels in the air, and thickness of the fruit.) When dry, fruit leather should feel “leathery” – not sticky.

Sometimes you may notice that the underside is sticky when you peel up thicker leather. If this is the case, flip the moist side up and load it back into the dehydrator until evenly dry. (You can typically remove the fruit leather sheet at this time for better air circulation.)


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Matt and Betsy are passionate about living naturally and building a like-minded community focused on the sustainable lifestyle.

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Cinnamon and Pear Fruit Leather

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We’ve combined the sweetness of juicy, ripe pears and the warmth of cinnamon in this all-natural fruit leather. Once it’s dried, the leather becomes beautifully translucent, making the snack fun to find in any lunch box.

Special equipment: You will need a nonstick silicone baking mat.

Game plan: The fruit leather has a 6- to 7-hour baking time, so plan accordingly.

This recipe was featured as part of our Make Your Own Fruit Leather project.

Instructions

  1. 1 Heat the oven to 170°F and arrange a rack in the middle. Line a rimmed baking sheet with a silicone baking mat and place on a flat work surface set aside.
  2. 2 Peel the pears, cut them in half, and remove the cores and stems. Cut into large dice and place in a medium saucepan. Add the water, sugar, cinnamon, and salt. Place the saucepan over medium heat and bring to a boil, stirring occasionally with a rubber spatula. Reduce the heat to medium low and simmer, stirring occasionally, until the pears are knife tender, about 15 to 20 minutes.
  3. 3 Transfer the mixture to a blender and add the lemon juice. Remove the small cap from the blender lid (the pour lid) and cover the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off) blend the pear mixture on high speed until you’ve got a very smooth purée, about 1 minute.
  4. 4 Slowly pour the purée onto the baking mat, tracing the inside of the colored border to create a rectangle. (If your baking mat has no border, leave a 1-inch border from the edge.)
  5. 5 Pour the remaining purée within the borders of the rectangle in a zigzag pattern (do not pour it all into the middle of the baking mat). Using the rubber spatula, push the purée to cover any empty parts within the rectangle (the surface will not be even).
  6. 6 Keeping the baking sheet on the work surface, grasp the edges of the sheet—pressing against the exposed border of the baking mat with your thumbs—and gently shake back and forth to even out the surface of the purée, rotating the baking sheet and shaking as necessary.
  7. 7 Place in the oven and bake until the surface of the fruit leather is slightly sticky to the touch but, when pressed in several different places, a finger does not leave an indentation, about 6 to 7 hours. Remove the baking sheet from the oven, place on a wire rack, and let cool completely.
  8. 8 Set aside a 16-inch-long sheet of waxed or parchment paper. Starting at one short edge of the cooled fruit leather, pull it up from the baking mat and transfer it to the paper. Using clean kitchen scissors, cut through the fruit leather and paper to form desired-sized strips, shapes, or pieces and roll up, paper and all (to prevent sticking). Store in an airtight container for up to 3 weeks.

4½ cups of Fresh, Local, Strawberries
2 Tbsp. lemon juice
½ cup sugar or honey – optional – we think they are sweet enough on their own.

Blend ingredients together in a blender until smooth. If desired strain to remove seeds.

These can either be made in an oven on baking sheets lined with silicone baking mats or in a dehydrator on fruit leather trays.

Oven: Set your oven to 170 degrees and divide the fruit leather mixture between two pans. Bake for about 6 hours or until just barely sticky.

Dehydrator: Follow your dehydrator’s instructions. Pour a thin layer on to fruit leather trays. Dehydrate at 140 degrees for 6 hours or until just barely sticky.

Peel off trays / baking sheets and cut into your desired shape. Roll with parchment paper and store in an airtight container.