Ingredients:

Instructions:

  1. Preheat oven to the lowest setting (ideally 170°F / 75°C, or use a dehydrator). Line two large baking sheets with silicone mats or parchment paper.
  2. Combine the fruit, lemon juice, optional sweetener, and salt in a high-speed blender. Blend until completely smooth.
  3. If you dislike seeds, press the puree through a fine-mesh sieve. Discard any solids.
  4. Taste the puree and adjust sweetness or acidity if required. The mixture should be intensely flavoured.
  5. Pour the puree onto the prepared baking sheets. Use an offset spatula to spread the mixture evenly into a thin, consistent layer (about 1/8 inch or 3mm thick).
  6. Place the trays in the oven/dehydrator. Prop the oven door open slightly to allow moisture to escape.
  7. Check every 1-2 hours, rotating trays for even drying. Drying may take 4 to 8 hours depending on your setup.
  8. The leather is ready when it is no longer sticky to the touch, pliable, and peels easily from the mat without cracking sharply.
  9. Remove from the oven/dehydrator and let cool completely. Once cool, peel off the mat and slice into strips or squares using a sharp knife or pizza cutter.
  10. Roll individual strips tightly in wax paper or parchment paper to prevent sticking, then store them in an airtight container at room temperature.