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Fruit Leather Dehydration Tips
Sometimes referred to as Fruit Rolls, Fruit Strips, or Fruit Jerky, fruit that is puréed and dried
in thin sheets becomes a tasty, chewy, candy-like snack we will call fruit leather. You have
probably sampled the commercial versions from the market, but once you’ve tasted it made
fresh at home with quality fruit, you’ll never go back to store bought! Fruit leather is a good
way to make use of left-over or overripe fruit that might otherwise be discarded.
Making Fruit leather is very easy. Start by thoroughly washing the fruit in cold water and
remove any stems or leaves left on the fruit. Remove the peel, skin, pits, or seeds as necessary.
Then just purée the fruit or fruit combination of your choice, and add just enough liquid to
the blender to make a smooth thick purée. Honey, fruit juice or water can be used but don’t
make the mixture too thin or it won’t stay put on the dehydrator shelf. With fruits that have a
high moisture level little or no liquid needs be added at all.
Since you are the cook, you get to taste the purée as you are making it. It is not only your
privilege but an important part of the process, because if the purée tastes good, the leather
will taste even better! Remember that the flavours and sweetness will concentrate when the
leather is dry, so don’t make it too sweet!
It is best to use a fruit leather sheet designed for the purpose but if not available, you can
line one half of each drying tray with plastic wrap. To maintain adequate circulation only
half of each tray should be covered. As always, you must leave the drying tray’s center hole
uncovered. If using more than one tray, place the plastic on alternate halves of the trays in the
stack. Remember that the trays only go in one way, so stack the trays properly on the counter
before lining them to assure proper placement of the plastic wrap.
When drying sticky purées (bananas, for instance) spray a small amount of vegetable oil
spray on the fruit leather sheet or plastic wrap. After all fruit leather sheets are filled, stack
the drying trays atop the base. Dehydrate until the fruit purée is the texture of leather. It
should be easy to peel off of the fruit leather sheet. Wrap in plastic wrap and store at room
temperature. Spices, chopped nuts or coconut may be added to the purée for extra flavour.
For further variation, purée several types of fruit together.
Feel free to experiment with your recipes. Single fruit flavours will work just fine, but there are
lots of various fruit combinations that combine to make flavourful snacks. These include:
• Strawberry-Banana
• Pineapple-Orange
• Raspberry-Banana-Coconut
• Strawberries-Rhubarb
• Pineapple-Apricot
• Mixed Berry
• Pineapple-Peach
• Raspberry-Apple
• Apple-Blueberry
• Apple-Cinnamon (use cinnamon sparingly)
• Honey-Cranberry-Orange (cranberries should be cooked)
