How to Make Fruit Leather
Blend fruit into a smooth puree, spread it about 1/8 inch thick on a solid non-stick sheet, and dry at 135F (57C) for 6 to 12 hours until it is no longer tacky and peels off in one piece. Roll and store airtight.
Fruit leather is homemade fruit puree dried into a flexible sheet, the wholesome version of a fruit roll-up. It needs a solid drying sheet and an even pour, but the method is simple.
Make the puree
Blend ripe fruit into a smooth puree. Add a little lemon for brightness or a touch of honey if the fruit is tart, but ripe fruit often needs nothing. Cook down watery fruit first for a thicker puree.
Spread and dry
Pour onto a solid non-stick sheet and spread about 1/8 inch thick, even edges matter, thin edges over-dry while a thick centre stays tacky. Dry at 135F (57C) for roughly 6–12 hours.
Roll and store
While still slightly warm and pliable, peel and roll it (in parchment). Store airtight; it keeps a few months, see shelf life. More drying projects in how to dehydrate fruit, and gear in the best dehydrators.
Frequently asked questions
How thick should fruit leather be poured?
About 1/8 inch, thin and even. Too thick and it never fully dries in the middle; too thin and the edges turn brittle. Spread it evenly.
How do I know fruit leather is done?
It should be dry and no longer tacky, and peel away from the sheet in one piece. If it tears or sticks, give it more time.