Homemade Fruit Leather aka Fruit Rollups, Fruit By The Foot

Okay, really guys–be honest. How much fruit do you think you put to waste because you let it go too long before eating? Well no more, folks! It’s really a quick process to turn the fruit on the verge of its expiration date into a healthy fruity snack on the go!

enter: Homemade Fruit Leather. It’s genius, really.

I made the traditional Strawberry, because that’s what was on hand at the time. This recipe doesn’t make a whole lot, so if you have kids, or just a really mean sweet tooth, then I would double–maybe triple the recipe. Make sure to have enough pans though–it takes a long time to fully dehydrate.

  • Remove the leaves of about 3 cups worth of strawberries. Put into food processor.
  • Puree until it is the consistency of applesauce (that’s as thin as it gets. I added a half a cup of water; it needed a bit more liquid to fully purée.)
  • Now since we don’t live in Cali, where the strawberries are as sweet and ripe, bright red all the way through as I’ve ever known–I added about a half cup of honey–(any sweetener would work) Strawberries here just aren’t the same.
  • get a jelly roll pan (a baking pan with edges) and line with plastic wrap–that’s right I used plastic wrap. you can tape the edged down if you have issues, but I just wet the underside of it a dab and it stuck just fine. You need to make sure the plastic wrap is completely flat and smooth, no wrinkles, or your leather wont be as easy to make into strips, or pull off the wrap.
  • bake at the lowest temp on your oven (150-175) and leave the door cracked. check every hour. mine took about 6 hours for the center to be fully dried, not tacky or sticky at all.
  • when it’s done, the edges will be crispy and flakey–don’t try to cut or it will shatter into pieces. You will need to let it sit overnight, or at minimum for a few hours. After this the leather will be flexible and able to work with.

peel slowly off plastic wrap, set back on baking pan and slice into desired portions. you can put parchment paper on one side and roll up like the store-bought kind, but this time around, it’s not going to last long So I didn’t bother. Next time I will make a triple batch, and will also use parchment paper to bake it with, then cut with scissors, roll up and tie with yarn or twine, or even twisty ties. you can store them at room temp in an airtight container and they’ll keep probably about 2 weeks, from what I’ve read. other blogs say they get soggy if refrigerated.

Sorry, I didn’t take pictures of the process, but you don’t really need them, it’s a pretty simply project, if you’ve got the time to wait for them to be done.

Some recipes call for the fruit and sweetener mix to be simmered first and then put into a blender, but really, it’s just an extra pan dirtied if you do, there is no difference in final product.

So that’s about it folks! Thanks for stopping by again, and I hope you give it a try! 🙂







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