Ingredients:
- 2 cups (approx. 400g) Fresh or Frozen Fruit (strawberries, raspberries, mango, peaches, etc.), washed and prepped
- 1-2 tablespoons (15-30ml) Lemon Juice, freshly squeezed preferred
- 1-2 tablespoons (15-30ml) Honey, Maple Syrup, or Agave Nectar (optional, for added sweetness)
- 1/4 cup (60ml) Water (optional, if needed to thin out the puree)
Instructions:
- Wash and prepare your chosen fruit. Remove stems, pits, and any bruised or damaged areas. Cut into smaller pieces for easier blending.
- Combine the fruit, lemon juice, and optional sweetener (honey, maple syrup, or agave) in a blender or food processor. Add water only if needed to help the mixture blend smoothly. Process until completely smooth. Texture should resemble a thick smoothie, without any chunks of fruit.
- Line a baking sheet with parchment paper or a silicone baking mat. Ensure the parchment paper is flat and wrinkle-free.
- Pour the fruit puree onto the prepared baking sheet. Using an offset spatula or rubber spatula, spread the puree evenly into a thin layer, about 1/8 inch thick. Aim for an even thickness to ensure even drying.
- Preheat your oven to the lowest possible setting (ideally 170°F/75°C, but no higher than 200°F/95°C). Place the baking sheet in the oven and bake for 3-6 hours, or until the fruit leather is no longer sticky to the touch and has a slightly leathery texture. Check frequently after 3 hours to prevent burning.
- Spread the fruit puree onto dehydrator sheets. Dehydrate at 135°F (57°C) for 6-12 hours, or until the fruit leather is no longer sticky and has a leathery texture.
- Once the fruit leather is dried, let it cool completely on the baking sheet or dehydrator tray.
- Using kitchen scissors or a pizza cutter, cut the fruit leather into strips or desired shapes. Roll up the strips tightly and store in an airtight container at room temperature for up to 2 weeks. For longer storage, keep in the refrigerator.