Best 8 Fruit Leather Recipes

FRUIT LEATHER

Steps:

• Preheat the oven to 150 degrees F (65 degrees C). Cover a baking sheet with a layer of plastic wrap or parchment paper.
• In the container of a blender, combine the sugar, lemon juice, apple and pear. Cover and puree until smooth. Spread evenly on the prepared pan. Place the pan on the top rack of the oven.
• Bake for 5 to 6 hours, leaving the door to the oven partway open. Fruit is dry when the surface is no longer tacky and you can tear it like leather. Roll up on the plastic wrap and store in an airtight jar.

APRICOT FRUIT LEATHER ROLLS

Steps:

• Preheat oven to 160 degrees with rack in center. Place apricots in a large bowl, and cover with the water; let soak until they are completely soft, 30 to 45 minutes. Transfer to a fine sieve; drain, and reserve liquid.
• Place apricots in the bowl of a food processor fitted with the metal blade; add honey and sugar. Process until mixture is very smooth and easily spreadable. If it is too thick, add up to 1 tablespoon soaking liquid.
• Cover two 10-by-15-inch baking sheets with plastic wrap. Divide puree between the sheets; spread in a thin, even layer with an offset spatula. Let dry in oven until mixture is firm but slightly tacky, about 8 hours or overnight. Remove from oven; let cool.
• Peel fruit leather from plastic wrap, and cut into 1-inch-wide strips using a pizza cutter. Roll tightly into cylinders, and serve.

CHOCOLATE BANANA FRUIT ROLL UP/FRUIT LEATHER (DEHYDRATOR)

Steps:

• Add bananas, sugar, and cocoa into blender and puree till smooth.
• Line a food dehydrator rack with parchment paper or use the fruit leather screen, and pour the mixture into the tray 1/4 inch thick.
• Dry at 130 degrees Fahrenheit for up to 10 hours. You may want to flip the leather half way through, dry until no moist spots are left.

FRUIT LEATHER (NO DEHYDRATOR NEEDED)

Steps:

• Preheat oven to its lowest setting (between 150°F and 200°F depending on your oven - anything up to 200°F is fine). Line a baking sheet with parchment or a silicone baking sheet (Silpat). Spray lightly with non-stick cooking spray.
• Puree the fruit in blender or food processor with sweetener, lemon juice and flavoring(s) until smooth. Pour puree onto prepared baking sheet and tilt pan to form as thin and even a layer as possible. Bake in preheated oven 2-8 hours, until the fruit is just barely tacky to the touch and peels off the sheet easily.

PINEAPPLE-BERRY DEHYDRATOR FRUIT LEATHER

Steps:

• Combine the raspberries, strawberries and 1/2 cup applesauce in a blender and blend until very smooth. Strain through a fine mesh sieve and transfer to a medium bowl or measuring cup.
• Combine the pineapple and remaining 1/2 cup applesauce in the blender and blend until very smooth.
• Put one nonperforated dehydrator insert on a work surface. Pour the pineapple puree onto the insert in random dots. Pour the berry puree onto the insert to fill the remaining space, making sure not to overlap too much with the pineapple (it will create thicker layers that won't dry properly). Gently shake the insert to evenly spread the puree all the way to the sides. Use a spoon or offset spatula to thin out any thick spots.
• Place the insert in a dehydrator and dry according to the manufacturer's instructions at 125 degrees F until the fruit puree is dry to the touch, matte and no longer shiny, about 12 hours (times may vary depending on the machine). Test with your fingers to make sure it is dry all over. Let cool at room temperature for 5 minutes. Use a butter knife to loosen the fruit leather from the insert and slowly peel away.
• Cut or tear the leather into pieces and store in an airtight container up to a week.

HOMEMADE APPLE AND RASPBERRY FRUIT LEATHER

Steps:

• - Peel and chop apples into small pieces. (no need to peel or chop.) - Place apples and raspberries (or any prepared fruits you prefer) into a large pot. - Pour in 1/2 cup water for every 4 cups fruit you add to the pot. Bring to a boil, then turn heat to lowest setting and simmer for about 5 minutes or until fruit has broken down and softened considerably. - Once fruit has softened, mash by hand with a potato masher until fruit mixture thickens. At this point, add lemon juice, spices and sugar to taste. If deciding to add sugar, go slowly with about a teaspoon at a time until you reach desired taste. - Continue to simmer on low heat for another 5 minutes, then transfer mixture to food processor and pulse until you get a really smooth puréed consistency. - Gently pour fruit purée onto parchment paper lined baking sheets, making sure the puree spreads evenly and thin at about 1/8 an inch thickness throughout the baking sheet (the thickness will go down a great deal during the drying process so don't worry if you think your spread looks too thick going in). - Place baking sheets in oven on the top racks at your oven's lowest heat setting - between 120 and 140 degrees if your oven will go that low. Now let sit and dry. We checked about every hour for 5 hours, then turned oven completely off and let sit inside overnight. - You'll know your leather is ready when it's still a little tacky to the touch but smooth and not clumping back up on your fingers - it should be sticky but firm. Once you think the leather is dry enough, try test peeling it back off the parchment paper. It should peel up freely and easily. If it begins to peel easily like this, stop there since you are ready! - Next, simply roll the parchment paper over itself to form a long roll and slice in even sections with a sharp knife to form each fruit rollup

APPLE-CRANBERRY FRUIT LEATHER

Steps:

• Preheat oven to 200 degrees. Generously coat two 13-by-9-inch rimmed baking sheets with cooking spray, and line with a Silpat baking mat if desired.
• Working in batches, puree apples, cranberries, apple juice or cider, lemon juice, honey, and sugar in a blender. Pour into a bowl to combine.
• Divide puree between prepared pans. Let stand 1 minute, then drain excess liquid. Smooth with an offset spatula. (The puree should be almost 1/4 inch thick.) Bake, with oven door open slightly, until dry to the touch (but not browned), about 6 hours. Close oven door, turn off oven, and let dry overnight in the oven. (Fruit leather should be stiff, but still pliable.)
• Remove fruit leather from pans. Trim uneven edges, cut into desired size, and roll up if desired.

ZESTY BANANA-PINEAPPLE FRUIT LEATHER (DEHYDRATOR)

Steps:

• Puree, spread on dehydrator sheet, and dehydrate several hours.