Fruit leather?

LOVE fruit leather. It's so yummy, but I haven't the slightest clue how to make it as I don't yet have a dehydrator. A juicer was first on my list of to get's... I've since acquired that and am onto the dehydrator next.

Thinking outside of the 'I don't yet own a dehydrator' box, I'd probably add some fresh Flax Seed & Mango to your creation. Then I'd even start adding little bits of powders like Spirulina and such, just to see how it'd come out. Course my kids wouldn't touch it w a 10 foot pole because it would be the funkiest color green ever : )

Let us know how it turns out and what concoctions you decide upon!

Happy Fooding

because i was always afraid it would turn out too sweet or lack in flavor all together, i've never made fruit leather.

i do have an excalibur, though.

the manual does provide a list of temps desirable for different applications. i am very sure fruit was included. i don't think making leather should require too much of an adjustment. there may even be a recipe included for that.


curious to learn how it turned out.

found this on the excalibur web site.

General Instructions

Select ripe or slightly overripe (but not spoiling) produce that blends and tastes well together. (Strawberries and rhubarb, or bananas and pineapple make great combinations.) Wash, remove any blemishes, stems or pits and peel produce, if desired. (Keep in mind produce skins are highly nutritious). Puree the produce in a blender until it is smooth.




Pour 1½ to 2 cups of puree on to a ParaFlexx™ sheet or parchment paper covered trays. Since the edges tend to dry more rapidly, the poured puree should be 1/8" thick at the center and 1/4" thick at the edges. Place the prepared puree in the dehydrator with the temperature set at 135ºF. Average drying time for leathers is 4 to 6 hours. When the leather has dried, it will be a bit shiny and non-sticky to the touch. Allow the leather to cool and peel it from the tray. Roll it into a tight cylindrical shape. A piece of plastic wrap, measured to fit the length and width, is then tightly wrapped around the leather.

Fruit

Tart fruits such as rhubarb and cranberries require sweetening before drying. To the fruit puree, add from ¼ to ½ cup of honey or sugar. The amount of sweetener added is dependent on your personal preference. Apple leather can be flavored with ground cinnamon or nutmeg.

Peanut butter and banana leathers can be made with 4 ripe bananas and 1 cup of old-fashioned peanut butter. Try adding coconut or chopped nuts to the leather for an even more interesting taste and texture! (Be sure to refrigerate leathers containing nuts as the oil in them may shorten the leathers' shelf life.) Dry at 135ºF.

i did not check further, but i'm sure that since your fruit has been broken, the leather should be stored in the fridge.

Thanks all for you suggestions. Been picking lots and lots of golden raspberries and made leathers out of them. All of the information I found said not to use seedy berries with fruit leather, but I LOVED it! and the seeds are good for your digestive tract. Just the berries blended alone, provided to be too runny without enough texture, so I did half berries half apples, and a little agave. I threw in some fresh local peaches for one batch and it was delicious. I am hooked on fruit leathers, and you can make them out of almost any fresh fruits and veggies. Next I think I will try a summer squash, kale, and braggs mixture for a more wholesome snack. Hope to hear more recipes and suggestions as they manifest.