Tutorial: Fruit leather

This afternoon, “G” of GAIN said,

“One of the best parts of my day is coming home to a big roll of fruit leather.”

{i’m so flattered.}

Here is how I make fruit leather.

Start with apples and pears. Mine were foraged from the neighborhood and gifted from my sister. Police stations, fire stations, city parks, and friendly neighbors all have apple and pear trees for you, for free.

Peel and cut into slices or chunks.

Add a small amount of water and simmer. I don’t usually add sugar, but you can taste test and adjust to your liking. I find that the sugar concentrates as the water is driven off. Stir occasionally.

When the fruit is soft and turns to sauce, I use my immersion blender. If much juice is present, I’ll simmer the sauce until it’s thicker. Use your judgment.

I use this kitchen tool more often that I thought I would. (I won it.)

Once your fruit is pureed, prepare your pans.

I lay plastic wrap on a baking sheet, then pouring puree on the plastic. Spread it as evenly as possible. I have used parchment paper; it’s doesn’t roll as tight and costs more, but doesn’t curl like plastic wrap. Some times the plastic curls on the edges; this can be cut away with scissors and thrown out.

I’ve read that 150F for a few hours is ideal for fruit leather. Since my oven’s lowest temperature is 250 F, I set it for 250 F, then turn the oven off. I do a few of these cycles throughout the day, and check the fruit as I go. When it’s darker and dry looking, the leather is finished. You can treat the slices with lemon juice before you cook, but my kids don’t think it’s worth the effort; they don’t care if the leather is dark or light.

Roll up your fruit and store in a dry place; peel away and eat as desired.

Do you have a food dehydrator? What are the advantages over using your oven?

On Sept. 29, I added this post to Simple Lives Thursday.