- BLEND. Preheat oven to 200° F. Combine the fruit of choice and sugar in a blender or food processor. Add lemon juice. Puree until smooth.
- SIMMER. Transfer the pureed fruit to a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low. Cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and mixture is very thick (about 35 to 45 minutes).
- BAKE. Line a rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer (about 1/8-inch to 1/4-inch thick). Bake until barely sticky for 2 1/2 to 5 hours. Time will vary depending on the fruit.
- COOL. Remove from oven. Let cool completely on silicone mat. Peel off the mat. Lay the smooth side down on a sheet of wax or parchment paper.
- CUT & ROLL. Use kitchen shears to cut fruit leather into nine one-inch strips, along with the paper. Roll up, and store in a zip-top bag for up to 1 week.
Notes: The amount of sugar will depend on the natural sweetness of the fruit. Lemon juice helps keep colors bright. Harder fruits, like apples, are difficult to puree. The convection setting will speed up the cooking time. You can also use an air-fryer or dehydrator.
Other Fruit Options: Try red seedless grapes, plums, peaches, raspberries, blueberries, bananas or cantaloupe. You can also combine flavors like blueberry-banana, strawberry-kiwi or mixed berry.
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Directions
- BLEND. Preheat oven to 200° F. Combine the fruit of choice and sugar in a blender or food processor. Add lemon juice. Puree until smooth.
- SIMMER. Transfer the pureed fruit to a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low. Cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and mixture is very thick (about 35 to 45 minutes).
- BAKE. Line a rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer (about 1/8-inch to 1/4-inch thick). Bake until barely sticky for 2 1/2 to 5 hours. Time will vary depending on the fruit.
- COOL. Remove from oven. Let cool completely on silicone mat. Peel off the mat. Lay the smooth side down on a sheet of wax or parchment paper.
- CUT & ROLL. Use kitchen shears to cut fruit leather into nine one-inch strips, along with the paper. Roll up, and store in a zip-top bag for up to 1 week.
Notes: The amount of sugar will depend on the natural sweetness of the fruit. Lemon juice helps keep colors bright. Harder fruits, like apples, are difficult to puree. The convection setting will speed up the cooking time. You can also use an air-fryer or dehydrator.
Other Fruit Options: Try red seedless grapes, plums, peaches, raspberries, blueberries, bananas or cantaloupe. You can also combine flavors like blueberry-banana, strawberry-kiwi or mixed berry.