How to Make Fruit Leather: Recipe and Tips | KitchenAid (2024)

FAQs

How do you make fruit leather not sticky? ›

Let dry in the oven for as long as it takes for the purée to form fruit leather. We usually keep it in the oven overnight, about 8 to 12 hours. The fruit leather is ready when it is no longer sticky to the touch.

If your fruit leather is brittle and cracking easily, that could be a sign that it's too dry. If you are having trouble peeling the fruit leather from the pan, try moistening it to help prevent it from cracking.

Line the trays with parchment paper, as sometimes the puree can leak through. We start with the wrap and remove it after a few hours when it has started to dry. I've shared three of our favourites but the flavour combinations are endless.

To dry fruit leather, the water must move from the fruit leather to the surrounding air. If the surrounding air is humid, then drying will be slowed down. Avoid drying fruit leather during rainy or humid weather.

Potential benefits of fruit skin leather include minimizing food wastage, creating value-added products with higher nutritional value. Drawbacks may include changes in sensory qualities and decreased levels of certain vitamins.

Store fruit leather in a cool, dry, dark place. It will retain good quality for up to one year in the freezer, several months in the refrigerator or one to two months at room temperature.

Dry fruit leather should be leathery, rather than saucy, to the touch, but you don't want it so dry that it cracks and crumbles. Once you no longer see saucy spots, stop the dehydrator, let the fruit leather cool for about 15 minutes, and then try to peel it from the tray.

Tips for Successfully Making this Peach Fruit Leather

Take care to spread the mixture evenly. If it is too thick in the middle and thin on the edges, the edges will burn before the middle has cooked through.

In the Dehydrator

Coat your dehydrator's fruit-leather trays with cooking spray. Add enough puree so that you can spread it evenly about 1/8-inch thick (about 1 cup, depending on the size of your tray). Dehydrate at 140°F until dry to the touch, about 4 hours.

- Place your candied fruit sugar on the plates of your dehydrator set to under 40 ° C. - Check from time to time to assess the progress of drying over 15-20 hours in the dehydrator is a good basis, but it depends on the size of candied fruit, climatic conditions and the performance of your applicance.

Should you refrigerate fruit leather? ›

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.

You can “rehydrate” the fruit leather if you overcook it by letting it sit out on your counter uncovered. It'll soften slightly. It's still good when it's crunchy, so don't throw it away! 🍓 It's really easy for fruit leather to look, feel, and taste differently.

Most fruit leathers are prepared by mixing fruit puree and other additives like sugar, pectin, acid, glucose syrup, color, and potassium metabisulphite and then dehydrating them under specific conditions.

According to the International Journal of Food Science, pulp-based fruit leathers are high in dietary fibers, vitamins, minerals, and antioxidants, making them a healthy snack to nosh on. As with any store-bought food, however, it's always important to watch for added ingredients like sugar.

Mash the berries. Make sure pulp and juice are mixed thoroughly. Spread on tray; berries should be ¼” thick or less; the thinner it is, the less time it takes to dry. Put in direct sun for many hours—5 or more.

This is as simple as, well, jam. Take your favorite jam, purée it, strain it and dehydrate it for a spell and you will end up with some tasty fruit leather. But you may want to level it up along the way. To take it a step further and get creative—use fresh juice and essential oils to level up your candy making game.