Today we tried making fruit leather for the first time. We made many different flavors and even used some yogurt in two of them. Some of them are good, some… need work. We’ll try again soon on those!
Here are the flavors we tried:
- Yogurt with blueberry preserves and honey
- Yogurt with raspberry preserves and honey
- Strawberries, banana and honey (some with bilberry powder for color and vitamins!)
- Pumpkin with maple syrup, cinnamon, cloves, ginger and nutmeg
- Mango, banana and lime juice
- Puree the ingredients until very smooth
- Pour the puree onto a special fruit leather mat for your dehydrator (or you can put parchment paper on a cookie sheet if you’re using an oven)
- Use the back of a spoon to spread the puree to 1/8 inch, except for the edges, which should be 1/4 inch
- Dry in the dehydrator at 135 degrees, or in an oven on it’s lowest setting
- Check after four hours (three, if your oven is over 135 degrees) to see if it is ready. You’ll know it’s ready when the edges can be peeled up and there are no liquid areas.
- Peel the fruit leather up, put it on a piece of plastic wrap and roll it up. Store in an air-tight container and keep in a cool, dry place.
Optional: You can also do small dots and keep them in a jar to snack on.
For the strawberry/banana fruit leather, I added bilberry to some of it to give it that gorgeous color, instead of the plain tan color that it naturally turns.
Next time, I’m going to be much more careful about getting the thickness just right. Some places were too thick and some were too thin. I will also rotate the trays ever two hours too help them dry more evenly. Other than that, we are pretty happy with the results. This will be a great way to use up fresh fruit if it’s in danger of getting over-ripe!