Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- -- 1 Choose fresh -- ripe fruit. Wash, remove stems, peel, cut out any bruised sections and puree in a blender until very smooth. Puree should be pouring consistency. If making berry puree -- consider straining out the seeds before drying. NOTE: Canned fruit can be used. Simply drain and puree (sometimes the addition a little lemon juice freshens the flavour) 2 Taste puree. If fruits needs sweetening -- add 1 tablespoon honey, fruit juice concentrate or white corn syrup per quart -- taste again and repe of puree procedure until appropriate sweetness is -- add spices or obtained. If desired favour extracts for additional flavor. (ours is cinnamon and a dash of nutmeg with pureed apples) 3 Spread fruit puree approximately 1/4 inch thick onto solid plastic trays or unto heavy plastic wrap stretched over your regular drying trays. Leave a 1 1 inch border around the edges to allow for spreading during the drying process. 4 If desired -- sprinkle leathers before drying with chopped nuts, coconut, chopped dates -- (hmmmm try it with pineapple Pina Colada!!) cereals -- granola, raisins, sesame seeds, sunflower seeds etc. to add texture. 5 Dry at 100* for approximately 18 hours or until pliable and leather-like. Times may vary according to type of produce used and thickness of the puree. 6 Remove from the dryer and while still warm -- roll. Wrap plastic wrap around the outside of the roll and store in an airtight container. I prefer to store my leathers with nuts in the fridge or freezer.Leathers can be unrolled -- filled and re rolled for a great appetizer or dessert. Cut the filled leathers into 1 inch rounds. (Possible fillings: cream cheese -- chocolate, jams, nut butters, cheese and thick fruit fillings)

Instructions Jump to Ingredients ↑

  1. Preparation : TROUBLE SHOOTING FRUIT LEATHER PROBLEMS * Leather sticks to surface: Coat the solid tray or plastic wrap with vegetable spray or small amount of oil before pouring on the puree. Do not use foil or waxed paper. Sometime berries have too much pectin, mix with other fruit to reduce pectin content. * Uneven drying: Tilt and shake drying trays until puree is evenly distributed. Sometimes it may be due to the uneven distribution of heat in the dryer. Rotate the shelves. * Brittle leathers: This problem can be caused by over drying or too high heat, causing leather to dry too quickly. * Dark leathers: Add ascorbic acid to the puree to help prevent darkening. Sometimes cooking the fruit ahead of time helps, but I prefer not to do this since it destroys nutrition and can reduce flavor. Also air and light exposure during storage can cause darker leathers. * Molding: Leathers are not dried sufficiently before storing or are exposed to moisture during storage. * Puree too thick: Add fruit juices or water to the puree or combine with thinner purees. POSSIBLE FRUIT LEATHER COMBINATIONS *Use fruit juice concentrate, honey or white corn syrup for sweeteners; use enough for your own taste. * 6 cups chopped apple and 1/2 cup chopped dried grapes(raisins) * 5 cups chopped apple, 1 cup cooked rhubarb, sweetener * 3 cups chopped apple, 3 cups berries, sweetener * 5 cups chopped apricots, 1 cup mashed banana, vanilla to taste * 4 cups mashed banana, 2 cups chopped pineapple, sweetener * 3 cups chopped apricots, 3 cups chopped plums, sweetener * 4 cups chopped strawberries, 2 cups cooked rhubarb, sweetener * 4 cups mashed bananas, 2 cups crunchy peanut butter, sweetener * 3 cups chopped peaches, 3 cups chopped pears, 1 teaspoon cinnamon, sweetener * 4 cups cherries, 2 cups chopped apples, 1 teaspoon juice, sweetener * 2 cups grapes and 4 cups chopped apples * 3 cups cranberries, 3 cups chopped apples, sweetener Richard and I buy cans of Cranberry jelly in a can and slice it about 1/4 inch thick. Place the slices on a tray and dehydrate...yummy!!! They are like mini-leathers... Excellent traveling snack along with the dehydrated pineapple and banana slices!!!


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