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fruit leather

fruit leather can be stored at room temperature for 30 days, months in the refrigerator, or years in the freezer, according to the Department of Agriculture. In fact, this excellent recipe is provided by the Department of Agriculture.


Use any type of ripe fruit. Remove all pits stones, and seeds, and peel if desired. (I did not peel them) Add 1 tablespoon of lime or lemon juice per quart of fruit for fruit that might darken. Taste for sugar, add sugar if you think it needs it. (for these apricots i added just a spoonful of honey) Cook until tender and saucey. (about 20 minutes)


Puree fruit in a blender until smooth.


Oil a cookie sheet, or cover a cookie sheet with aluminum foil or non stick paper or a silpat mat is the best. (I’ve found that the puree sticks to wax paper and is hard to salvage.) Pour puree 1/4-inch deep onto a cookie sheet with sides and spread evenly.


Turn oven onto the lowest setting, place cookie sheet on a rack, and crack the oven door. Cook for 4-6 hours until dry and the fruit leather is not sticky. Or if you still have hot days put outside in the direct sun with the cheese cloth protecting it from bugs, pollution and cat hairs. Dry for 2-3 days bringing it in each night

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Taken on August 20, 2010