I have been a fruit leather (fruit roll-up) making machine this summer. About 4 months ago I made the HARD decision to get off all white flour and sugar.
It has been tough at times, especially during the summer when sweets are abundant. But I feel great and have lost some lbs too!
When you are craving sweets and plain fruit won’t do it try turning it into fruit leather. Fruit leather really doesn’t need anything other then a high powered blender like a Vitamix, an oven, and a jelly roll pan.
By dehydrating it you take out the water content and you are left with a super sweet treat. If you want to sweeten it up even more you can, but fruit is naturally sweet so you don’t even have too.
School starts this week and my kids love fruit roll-ups in their lunch. So I made up a “tropical island” fruit leather with mangos, peaches, strawberries and pineapples to kick off the school year.
I make them in long strips like Fruit-By-The Foot but you can cut them into any size you want.
Ingredients You’ll Need to Make Tropical Island Fruit Leather
- 1 1/2 cups of peaches
- 1 1/2 cups strawberries
- 1 1/2 cups pineapple
- 1 1/2 cups mango
- 1 tablespoon of lemon juice (acts as a natural preserver and gives it some tang)
- Sweetener of your choice (I use a non-sugar stevia blend like Truvia)
How To Make the Fruit Leather At Home
1. In my Vitamix I added all my fruit and blended on a 10 until I got a nice puree.
This takes about 20 seconds.
2. At this point you can taste the puree and see what you think.
I added one tablespoon of a stevia blend, like Truvia, to sweeten it up some.
But you can use any sweetener you want or none at all. Also add the lemon juice.
3. Pour half the batter on a silicone baking sheet on a jelly roll pan.
I am obsessed with my knock-off Silpat mats from Amazon but you can also use parchment paper.
4. You will want the puree about 1/8″ to 1/4″ thick.
Keep in mind the edges will cook faster so make it thicker on the edges.
5. Set your oven to 185 degrees and cook for 5-6 hours.
I rotate my pans every hour or so.
6. When it is all cooked peel it off the silicone mat/parchment paper.
If it is all the way cooked it will peel off without leaving anything on the mat.
7. Cut it in strips and store or roll it in parchment paper.
How to Store and Serve Your Homemade Fruit Leather
After making your own homemade fruit leather, you’ll want to store it properly to ensure it stays fresh and delicious.
First, make sure the fruit leather is completely dry and cool to the touch before storing it. You can then cut it into strips or roll it up and store it in an airtight container, such as a mason jar or a plastic bag.
Keep the container in a cool, dry place, such as a pantry or a cupboard. It can store like this for up to 4 days. Or up to a week in your fridge.
When it’s time to serve, you can either eat the fruit leather as is or cut it into bite-sized pieces. Fruit leather can be a great snack on its own, but you can also get creative and use it in other ways.
For example, you can chop it up and add it to oatmeal or yogurt for a fruity boost, or even use it as a garnish for cocktails or mocktails.
With proper storage and a little creativity, your homemade fruit leather can be enjoyed in many different ways!
Tips for Making Perfect Fruit Leather at Home
If some of your fruit leather is too crisp then get a paper towel wet, ring out the excess water, and store it in your air tight container with your fruit leather. The fruit leather will retain the water and become more soft and pliable.
Also, as generic rules:
- Choose ripe fruit: Make sure to use fully ripe and sweet fruit for the best flavor and texture. Overripe or underripe fruit can result in a less-than-ideal texture and taste.
- Use a blender or food processor: To get a smooth and consistent texture, use a blender or food processor to puree the fruit before dehydrating it.
- Line your trays: To prevent sticking, line your dehydrator trays with parchment paper or non-stick sheets before spreading the fruit puree.
- Spread the puree evenly: Use a spatula to spread the fruit puree in a thin and even layer on the dehydrator tray. This will help it dry evenly and result in a better texture.
- Check on it regularly: Check on the fruit leather every few hours to make sure it’s drying evenly and not over-drying or cracking.
- Add flavorings or spices: Consider adding spices or other flavorings to the fruit puree to enhance the flavor and make it more interesting.
- Experiment with different fruits: Don’t be afraid to try different combinations of fruits to create unique and delicious fruit leather flavors.
Variations and Flavor Ideas for Your Fruit Leather
I make them weekly with all different fruit combinations. It is awesome for less than perfect fruit. I will toss some berries that are overripe (but obviously not moldy) in the freezer and then thaw it when I am ready for leather making.
You can also use bags of frozen fruit blends too, just thaw before blending in your blender.
Here is my little plug for a Vitamix. I know they are an investment but I got one in December and literally use it daily.
I make pancakes, salsa, flours, soups, sorbets and even smoothies (ha! isn’t that the #1 use for it) with it.
It blends so beautifully and leaves no chunks in my icecream or sorbets.
I love love love mine and think if you are into your health and blend up a lot of fruit and homemade meals it is SO worth it. The end.
Tropical Island Fruit Leather Recipe
- 1 High-powered Blender
- 1 Microwave Oven
- 1 Jelly Roll Pan
- 1.5 cups Peaches
- 1.5 cups Strawberries
- 1.5 cups Pineapple
- 1.5 cups Mango
- 1 tbsp Lemon Juice
- 1 Pack Sweetener
- In my Vitamix 7500 blender, I added all my fruit and blended on a 10 until I got a nice puree. This takes about 20 seconds.
- I added one tablespoon of a stevia blend, like Truvia, to sweeten it up some.
- Also add the lemon juice.
- Pour half the batter on a silicone baking sheet on a jelly roll pan.
- You will want the puree about 1/8" to 1/4" thick. Keep in mind the edges will cook faster so make it thicker on the edges.
- Set your oven to 185 degrees and cook for 5-6 hours. I rotate my pans every hour or so.
- When it is all cooked peel it off the silicone mat/parchment paper. If it is all the way cooked it will peel off without leaving anything on the mat.
- Cut it in strips and store in an air tight container or roll it in parchment paper.
- Store in an airtight container for up to 4 days. Or you can keep it in the fridge for a week.