Comments on: Homemade Fruit Leather Recipe

By: Melissa

Melissa — Thu, 12 Sep 2024 21:32:37 +0000

In reply to V. You don't need to at all! I think most people cook it to make it softer to mash or puree but if you are using a high powered blender, there's not need to cook it first...

By: V

Wed, 11 Sep 2024 13:11:15 +0000

Some recipes say to cook the fruit and yours doesn’t. Any comments on this? Clearly you don’t find it necessary

By: Becky

Becky — Sat, 29 Jul 2023 21:52:21 +0000

I use a baking silicone mat to spread my fruit on, then when it’s dry I place the fruit on parchment paper to cut it. I use great parchment paper and have had the same issue on and off when it sticks, even with the same batch where one comes off on one pan and the other doesn’t. The silicone mat has saved me and makes it simple 🙂

By: Melissa

Melissa — Wed, 31 May 2023 19:51:40 +0000

I’ve had issues with cheap parchment paper, you could try spraying it with a little cooking spray or buying a different brand…

By: Melissa

Melissa — Tue, 03 Jan 2023 04:49:24 +0000

In reply to J Sylvia. Thanks so much for the comment! So great to hear some tips and tricks.

By: J Sylvia

J Sylvia — Sun, 01 Jan 2023 11:59:50 +0000

I’ve been making fruit leather first for my daughter and now for my grandchildren for almost 40 years, first in a 20-stage dehydrator and now in my oven. Although I have a dehydrating setting in my oven, I was pleased to see that someone had perfected making the leather without that feature. If I could pass on a few tips I’ve learned over the years:
1 – My family is obsessed with apple fruit leather, so each year my husband and I can up to 50 quarts of applesauce to have handy to make the fruit leather year round. I have a Squeezo which makes processing the apples for sauce quick and fun with the grandchildren’s help.
2- With any of the fruit leathers I make, I always keep the ingredients as simple as possible, as my goal is to eliminate as many additives and preservatives as possilbe. EX: We make our applesauce with the sweetest apples and only add organic cinnamon. Or, another favorite is to puree thawed sweet fruit (like peaches) and spread those on the pan to dehydrate.
3- If you like a thicker fruit leather – you can double the amount you put in the pan – it simply takes twice as long to dehydrate. (It is done when it is the texture of soft leather and no longer sticky to touch).

Fruit leather has been the one treat that every child I have ever made it for begs me to make. It goes in Christmas stockings, gets mailed to grandchildren for holidays and birthdays, and one of my granddaughter’s takes a batch back to college with her each time she comes home – to share with friends (or I’ve discovered with random people on the plane). That is, if she doesn’t eat the entire batch herself in one sitting (kid you not!)
So, even if you don’t have a dehydrator try this recipe – your children and/or grandchildren will love you for it.