Fruit leathers are a tasty, chewy, dried fruit product. It is an easy way to add fruit to a lunch or snack. They are made by pouring pureed fruit on a drying rack and dried in a commercial dehydrator or oven. They are very much like the commercial fruit roll ups and dried fruit sheets, but with less sugar and a truer taste of fruit.
Fruit leathers can be made from leftover fruits, fruit that is too overripe to preserve, extra fruit pulp left from making jellies, or from canned and frozen fruit.When making fruit leather at home you can control how much sugar is added. For the diabetic fruit leathers without sugar are a healthy choice for snacks or desserts. Individual fruit leathers should contain the amount of fruit allowed for a fruit exchange.
To make fruit leathers from fresh fruit wash the fruit or berries in cool water and remove the peel, seeds and stems. If using canned or frozen fruits be sure to drain the fruit well. Puree the fruit in a blender until smooth. Add 2 teaspoons of bottled lemon juice to light colored fruits to prevent darkening.
The fruit pulp can be dried at this point or a sweetener and/or flavoringmay be added.It is best to taste the puree at this point. If it needs flavoringor sweetener, add at this time. (See suggestions below)
Sometimes the fruit purees, especially those made from canned or frozen fruits, will be very juicy. Applesauce or bananas can be added to thicken the juicy purees, decreased the tartness and make the leather smoother.
When the puree is the thickness and taste preferred, pour onto a fruit leather drying sheet. Spread puree evenly to about 1/8 inch thick. If oven drying cover a cookie sheet with plastic wrap and then pour puree onto the plastic wrap. If using a commercial dehydrator, use the fruit leather drying sheets.When spreading the puree, avoid using a spatula or other utensil.
Take the tray and tap it gently on the counter surface and tilt it so to spread the puree.
When using a spatula it will cause the puree to have high and low spots that will dry unevenly.
Dry fruit leathers at 140° degrees F. It will dry from the outside edge toward the center. Test for dryness by touching the center of the leather. It should not feel moist at all. It may feel sticky.
When dried, take the warm leather and peel from the plastic and roll. Allow the leather to cool before rewrapping in plastic. To make leather strips, roll the entire leather piece in plastic wrap. Then cut into pieces about 1 inch in width. Cooled fruit leather can also be cut into fun shapes using cookie cutters. Roll and wrap those shapes well.
For best storage it is recommended to put the rolled leathers in the refrigerator or for longer storage in the freezer. If there is any moisture in the fruit leather at all, they may mold when stored at room temperature for very long.
For more information about drying fruit leathers, fruits or vegetables, contact the WSU Cooperative Extension officein Brush Prairie for the “Drying Fruits and Vegetables” publication. Call 397-6060 Ext. 0.
Adding Sweetness and flavoring to fruit leather.
Once you have the basics of making fruit leathers it is fun to try some new flavoring, toppings, or fillings. Below are some new ideas.
Sweetening – If the puree needs some sweetening, add up to ½ cup sugar for each 2 cups of fruit. Sugar substitutes may be used. Aspartame sweeteners however may loose sweetness during drying.
