Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Choose fresh -- ripe fruit. Wash,
remove stems, peel, cut out any bruised
sections and puree in a blender until
very smooth. Puree should be pouring
consistency. If making berry puree -- consider straining
out the seeds before
NOTE: Canned fruit can be used. Simply
drain and puree (sometimes the
a little lemon juice freshens the flavour)
2 Taste puree. If fruits needs sweetening -- add 1 tablespoon
concentrate or white corn syrup per quart -- taste again and repe
procedure until appropriate sweetness is -- add spices or
obtained. If desired
favour extracts for additional flavor.
(ours is cinnamon and a dash of
with pureed apples)
3 Spread fruit puree approximately 1/4 inch
thick onto solid plastic trays
unto heavy plastic wrap stretched over
your regular drying trays. Leave a 1
1 inch border around the edges to allow for
spreading during the drying
4 If desired -- sprinkle leathers
before drying with chopped nuts, coconut,
chopped dates -- (hmmmm try it with
pineapple puree....virgin Pina Colada!!)
cereals -- granola, raisins,
sesame seeds, sunflower seeds etc. to add
5 Dry at 100* for approximately 18 hours or
until pliable and leather-like.
Times may vary according to type of
produce used and thickness of the puree.
6 Remove from the dryer and while still warm -- roll. Wrap plastic
the outside of the roll and store in an
airtight container. I prefer to
my leathers with nuts in the fridge or
* Leathers can be unrolled -- filled and re
rolled for a great appetizer or
dessert. Cut the filled leathers into 1
inch rounds. (Possible fillings:
cheese -- chocolate, jams,
nut butters, cheese and thick fruit
Preparation / Directions:
TROUBLE SHOOTING FRUIT LEATHER PROBLEMS
* Leather sticks to surface: Coat the solid tray or plastic wrap with
spray or small amount of oil before pouring on the puree. Do not use foil or
waxed paper. Sometime berries have too much pectin, mix with other fruit to
reduce pectin content.
* Uneven drying: Tilt and shake drying trays until puree is evenly
Sometimes it may be due to the uneven distribution of heat in the dryer.
* Brittle leathers: This problem can be caused by over drying or too high
causing leather to dry too quickly.
* Dark leathers: Add ascorbic acid to the puree to help prevent darkening.
Sometimes cooking the fruit ahead of time helps, but I prefer not to do this
since it destroys nutrition and can reduce flavor. Also air and light
during storage can cause darker leathers.
* Molding: Leathers are not dried sufficiently before storing or are
moisture during storage.
* Puree too thick: Add fruit juices or water to the puree or combine with
POSSIBLE FRUIT LEATHER COMBINATIONS
*Use fruit juice concentrate, honey or white corn syrup for sweeteners; use
enough for your own taste.
* 6 cups chopped apple and 1/2 cup chopped dried grapes(raisins)
* 5 cups chopped apple, 1 cup cooked rhubarb, sweetener
* 3 cups chopped apple, 3 cups berries, sweetener
* 5 cups chopped apricots, 1 cup mashed banana, vanilla to taste
* 4 cups mashed banana, 2 cups chopped pineapple, sweetener
* 3 cups chopped apricots, 3 cups chopped plums, sweetener
* 4 cups chopped strawberries, 2 cups cooked rhubarb, sweetener
* 4 cups mashed bananas, 2 cups crunchy peanut butter, sweetener
* 3 cups chopped peaches, 3 cups chopped pears, 1 teaspoon cinnamon,
* 4 cups cherries, 2 cups chopped apples, 1 teaspoon juice, sweetener
* 2 cups grapes and 4 cups chopped apples
* 3 cups cranberries, 3 cups chopped apples, sweetener
Richard and I buy cans of Cranberry jelly in a can and slice it about 1/4
thick. Place the slices on a tray and dehydrate...yummy!!! They are like
Excellent traveling snack along with the dehydrated pineapple and banana