Fruit Leather Recipe
You know that childhood sweet treat that graces just about every lunch box on the table in the cafeteria? Yes, we’re talking about the heralded fruit roll-up…king among snacks.
What you probably are also mightily aware of is that while fruit roll-ups offer the instant gratification of a sweet flavor and fun food, they are full of sugar and preservatives. Which we’re guessing you’d like to cut back on since you’re here.
Preserving food from scratch is one of the best ways to know where your food comes from. That’s why we like to preserve food when we can, and yes–make fruit leather. Recipes like Strawberry Jam, Freezer Pumpkin and Canned Tomatoes are just a few of the things that you can make when you learn how to preserve food from the comfort of your kitchen.
Fruit Leather can be made with virtually any fruit, and the amazing thing about it is that it lasts for up to a month when stored at room temperature and up to a year if frozen. Which means–you can make a big batch of your favorite in season fruit–especially one that you have excess amounts of–and put it up in the freezer.
Simple Steps – How to Make Fruit Leather
- Select ripe or slightly overripe fruit. Choose your favorite type of fruit. We LOVE using mango, peach or apple.
- Wash fresh fruit or berries in cool water. Remove peel, seeds and stem.
- Cut fruit into chunks. Use 2 cups of fruit for each 13″ x 15″ inch fruit leather. Pureé fruit until smooth.
- Add 2 teaspoons of lemon juice for each 2 cups light colored fruit (like pears, apples or bananas) to prevent darkening.
- For drying in the oven a 13″ X 15″ cookie or jelly roll pan with edges works well. Line pan with plastic wrap being careful to smooth out wrinkles. Do not use waxed paper or aluminum foil. Alternatively, you can make fruit leather in a dehydrator.
- Spread pureé evenly onto the pan. Don’t get too close to the edge. Approximate drying times up to 18 hours in an oven at 140 degrees.
- While still warm, peel the fruit leather from plastic wrap and roll or cut into shapes. Store in plastic wrap or transfer to wax paper or parchment paper for fun serving. It will keep up to 1 month at room temperature or 1 year in the freezer.
More from All She Cooks
Latest posts by Jessica McCoy (see all)
- Daikon Noodle Soup - 2017/01/17
- Homemade Vegetable Stock - 2017/01/16
- Mediterranean-Inspired Stuffed Portobello Mushrooms - 2017/01/15