Mixed Berry, Apple, Banana & Kiwi Fruit Leather
As a kid, I probably ate miles of Fruit Rollups. I’m sure the ratio of fruit to HFCS was so out of whack that it surely wouldn’t pass muster these days. Much like leftover vegetables make great pickles, leftover fruit can be a good start to Homemade Fruit Leather. My preference for a base is mixed berries, but It’s really all up to you what to include.
|Rolls of Homemade Fruit Leather|
If you have a dehydrator, fruit leather is super easy to make. (Also check out my Garlic Beef Jerky dehydrator recipe) I’ll typically blend the fruit in the evening, refrigerate and pour onto sheets. By morning, the house smells like a fruit factory and the fruit leather sheets are ready. Speaking of sheets, there are commercial sheets available, but I’ve found that Parchment Paper works just fine. Just don’t use wax paper, or anything plastic based, or it will melt horrendously.
The key to making it moderately shelf stable, and still pretty sweet, is the balance of lemon juice and honey. My rule of thumb is to use 1T of Lemon Juice and 1T of Honey for every cup of fruit puree. The acid in the lemon juice is important here to prevent spoilage.
My home blender is a 4-cup model, so I’ll start by filling it almost halfway with thawed mixed berries that I buy in large quantities, such as these 4lb bags from Costco. Though in the summertime, when fresh berries are at their peak, I’ll load it up with fresh strawberries, blackberries and blueberries.
30 minutesCook time:
8 Hours 30 minutes
Yield: 4 10″x10″ sheets
- 2 Cups Mixed Berries
- 2 Peeled and Chopped Apples (sweet, preferably not a Granny Smith)
- 1 Sliced Banana
- 3 Kiwis
- 4 Tablespoons Lemon Juice
- 4 Tablespoons Honey
- 1 cup 100% Fruit Juice (such as apple)
- Add the berries, banana and kiwis to your blender with a little bit of the apple juice to help it blend. Your goal here is to get a
nice puree that you can spread on the sheets. If it is too chunky, and small amounts of the fruit juice, but be careful to not get it too thin.
- Line each of your dehydrator trays with parchment paper and pour a thin layer onto each tray. Having a 10 tray dehydrator, and knowing how quickly this gets eaten, I’ll usually make two batches.
- Dehydrate at 135 degrees for 8 hours. The center is the last part to cook, which you can poke at to see if it has cooked all the way. If not, keep cooking in 30 minute increments