Turn ripe or overripe fruit into a tasty snack with this formula.
Fruit leather is a healthy, colorful snack that’s perfect just about anytime.
After turning more than 32 pounds of fruit (that’s not a typo!)
Photo: Charlotte & Johnny Autry
(When we tested 100% berry leather, the results were crispy.)
Pectin-rich fruits like apple and mango don’t need anything else added.
The riper the fruit, the sweeter your fruit leather will be.
You should have about 3 1/2 cups of fruit puree.
Transfer the puree to a medium saucepan and bring to a simmer.
In the Dehydrator
Obviously, using a dehydrator gives you flawless results.
Here’s how to do it:
Coat your dehydrator’s fruit-leather trays with cooking spray.
Dehydrate at 140F until dry to the touch, about 4 hours.
The best results were in a convection oven or using convection mode.
Here’s how to do it:
Line a large rimmed baking sheet with parchment paper.
Pour the puree onto the baking sheet and spread into an even layer.
Roll It Up
Let your fruit leather cool until cool to the touch, about 15 minutes.
If you used a dehydrator, transfer each piece of fruit leather to a sheet of parchment paper.
With the long side facing you, roll the fruit leather on the parchment into a long cylinder.
Using a sharp knife or scissors, cut into eight 1 1/2-inch-wide strips.
Store airtight at room temperature for up to 1 week.
