You’re overwhelmed by whatever happens to be dropping off the trees at that time.
I used to love this stuff as a kid!
It made for a great snack, gave us instant energy, and was easy to pack.
Elise Bauer
So much of it depends on the specific fruit you are working with.
Do you have a preferred way of making fruit leather?
I’m curious to know.
Elise Bauer
My mother suggested putting the tray in the Weber grill, and leaving covered in the sun all day.
Sounds like a good trick, but I haven’t tried it yet.
Fruits and Other Add-ins
Nearly any fruit can be made into fruit leather.
Elise Bauer
You just need to be able to make it into a smooth puree to get the best results.
The process of removing the moisture is what preserves the fruit.
How Long Does Fruit Leather Last?
Elise Bauer
For longer storage (up to 6 months), refrigerate your fruit leather.
For even longer storage (up to 1 year), you might freeze your homemade treats.
Check your fruit occasionally.
The fruit leather is done when it’s dried and not sticky to the touch.
More Fruit Snack Recipes to Try!
If you’re working with stone fruit, take out the pits.
If you’re working with apples or pears, peel and core them, then chop.
If working with grapes, de-stem them.
Taste the fruit before proceeding.
Note how sweet the fruit is.
If very sweet (ripe Concord grapes, for example) you won’t need to add any sugar.
If still a little tart, you may need to add some sugar in the next step.
Place the fruit in a large saucepan.
Add 1/2 cup of water for every 4 cups of chopped fruit.
Use a potato masher to mash up the fruit in the pan.
Taste the fruit and determine how much sugar, lemon juice, or spices to add.
Add lemon juice 1 teaspoon at a time to help brighten the flavor of the fruit.
Simple Tip!
If you are working with grapes, strain the juice out of the mashed grapes tomake grape juice.
Force what is left behind through a food mill to make the puree for the next step.
Put the mashed fruit through a food mill or chinoise.
Alternatively, puree the fruit thoroughly in a blender or food processor.
The puree should be very smooth.
Taste again and adjust the sugar/lemon/spices, if necessary.
Pour out the puree onto the lined baking sheet to about an 1/8 to 1/4 inch thickness.
Heat the oven to 140F.
Place the baking sheet in the oven.
venture to keep any plastic wrap from touching the sides of the oven or the oven racks.
If this happens, the puree won’t dry out.
If you have a convection setting, use it.
It will speed up the drying process.
Let dry in the oven for as long as it takes for the puree to form fruit leather.
We usually keep it in the oven overnight, about 8 to 12 hours.
The fruit leather is ready when it is no longer sticky to the touch.
