Fruit Leather Recipes

Fruit roll ups are an easy homemade snack that’s great for hiking, lunch boxes or road trips. They’re one of my children’s favorite sweet treats, but the store-bought ones are loaded with sugar. 

This recipe provides a healthier version that’s vibrant with natural colors, sweetness, and chew! I keep it handy for when I have fruit that’s about to be too ripe to eat. 

Dehydrated fruit leather can be prepared in as little as 10 minutes. Then just let it dry in a dehydrator or oven till it’s ready.

Below are three classic fruit leather flavors, but I made this recipe to be adaptable to just about any fruit. Your options are really endless—so be adventurous!

YouTube video

Alternative ingredients include…

Fruit Options: 

  • Strawberry
  • Raspberry
  • Plum
  • Mango
  • Blackberry
  • Cranberry
  • Orange
  • Pear

Acid Options: 

  • Lemon juice
  • Lime juice
  • Grapefruit juice

Sugar Options: 

  • Maple syrup
  • Honey
  • Pomegranate
  • Molasses
  • Agave syrup
  • Coconut sugar

Flavoring Options: 

  • Vanilla extract
  • Almond extract
  • Cinnamon
  • Ginger
  • Nutmeg

 Follow this quick and simple step-by-step guide below to achieve the ultimate fruit leather!

How to Make Fruit Leather in Your Dehydrator

Servings

  • 12 strips

Equipment

  • Blender / Food Processor
  • Dehydrator
  • Lined and edged dehydrator tray
  • Sieve

Recipe Time

  • Prep: 15 minutes
  • Cook: 8-12 hours (dehydrating)

Ingredients

For blueberry fruit leather:

  • 1lb blueberries
  • 1 tsp lemon juice
  • 1 tbsp honey

For apple fruit leather:

  • 1lb apple (cored and chopped)
  • ½ tsp ground cinnamon
  • 1 tsp lemon juice
  • 1 tbsp maple syrup

For peach fruit leather:

  • 1lb peach (roughly chopped)
  • ¼ tsp vanilla extract
  • 1 tsp lemon juice
  • 1 tsp molasses

Directions

  1. Place the fruit, sweetener, lemon juice and flavoring into a blender or food processor and blitz until smooth.
  2. Taste the puree and adjust with additional sugar or acid to taste.
  3. Pass the fruit puree through a sieve to ensure it is smooth.
  4. Once smooth, pour the puree onto two dehydrator trays and spread evenly to a thin sheet.
  5. Place in the dehydrator for approximately 8 hours at 130 degrees Fahrenheit. At the 8-hour mark, start checking for doneness. (Refer to the video above for visual cues that the product is done.) Continue dehydrating as long as necessary until the product is thoroughly dry.
  6. When finished, peel the fruit leather away from the dehydrator tray.
  7. Place each sheet of fruit leather onto a chopping board and slice with a knife into six even strips. 
  8. Roll up each strip and enjoy immediately or store in an airtight container at room temperature.

Here’s how to make it in the oven (in case you don’t have a dehydrator yet but really want some fruit leather!):

Once smooth pour the puree onto a flat oven tray lined with parchment paper and spread evenly to a thin sheet.

Place in the oven for approximately eight hours at 60 degrees celsius, occasionally check the fruit leather to reach the desired consistency.

The leather is ready when the texture is smooth, pliable, and formed into a cohesive sheet. 

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