This post originally appeared on my homeopathy website but feel it deserves repeating on here.
There is a huge amount of fruit around this year and if you are getting sick of making crumble or jam (or still have some of last years goodies in the freezer) then this is a great solution.
Fruit leather is effectively a kind of fruit jerky and a healthy chewy treat. I don’t add sugar but you can if you want. It is very easy to make and, if properly dried, will keep for several weeks in the fridge. In my experience it never lasts long enough to go bad!
What follows is a general guideline to making fruit leather, there is no set recipe so just see how you get on and experiment.
I used 12 pears and a baking tray approx 30cm x 50cm so you can see from the pictures how much that makes.
- Fresh fruit such as apples, pears, grapes, apricots, peaches, plums, berries
- Lemon juice
- Sugar (if needed)
- Optional spices – cinnamon and nutmeg work well with apples and pears
1 Rinse the fruit. If you use stoned fruit such as plums or apricots, remove the stones and chop the fruit. If you are using apples or pears, peel and core them, then chop.
2 Taste the fruit before proceeding and think about how sweet it is. If it is a little sharp, you may want to add some sugar in the next step.
3 Place fruit in a large saucepan. Add about half a cup of water for every 4 cups of chopped fruit. Bring to a simmer, cover and let cook on a low heat for 10-15 minutes or until the fruit is cooked through. Uncover and stir. Use a potato masher or hand blender to mash up the fruit in the pan. Add sugar or lemon juice in small amounts at this stage and keep tasting until you are happy with the flavour. Add a pinch or two of cinnamon, nutmeg, or other spices if you wish.
4 Continue to simmer for around 10 minutes and stir until any added sugar is completely dissolved and the mixture has thickened. A lot of the moisture will have gone by now and it should be more of a thick paste at this stage. Taste again and adjust sugar/lemon/spices if necessary.
5 Line a baking sheet with cling film (the kind that is microwave safe). Do NOT be tempted to try aluminium foil or greaseproof paper.. trust me.. the fruit leather will weld itself to anything but cling film! Leave the purée to cool for a few minutes then pour into the lined baking sheet to about 0.5cm thickness.
5 Place the baking sheet in the oven and make sure the cling film hasn’t folded back over on top of the purée. If this happens, the purée won’t dry out. Heat the oven to 200°F or about 95°C. A fan oven will speed up the process and help dry out the purée. Let dry in the oven like this for as long as it takes, there really is no set time as each mix will be different but 6-8 hours is probably a good guess. We usually keep it in the oven overnight for about 8-10 hours. The fruit leather is ready when it is no longer sticky, tap it with your finger to check and it will be very clear when it is done. It will darken considerably and shrink quite a bit but that is fine.
If you have a food dehydrator you can use that. If you live somewhere warm (not Yorkshire!) you can cover the tray with some cheesecloth or one of the mesh ‘cake cosies’ and leave it outside in the sun on a hot day.
6 When the fruit leather is ready, you can just roll it up with the cling film and store in the fridge if you want. I prefer to peel the cling film off and use scissors to cut it into squares for easy bite-sized snacks. These can be stored in a plastic tub in the fridge and will keep for several weeks but usually get eaten pretty quickly.