Summer Fruit Leather

Summertime in Montana can be incredible! One of the fun activities we do is making fruit leather for our outdoor adventures; camping, hiking, or packing the horses in the mountains.

We use Magic Mill 10 tray dehydrator, fruit leather trays, Ninja blender, parchment paper, and a variety of fresh and frozen fruits. Some of the most common fruits we use are apples, strawberries, blueberries, cherries and nectarines and have fun making tasty fruit combinations.

Below we share our fruit leather recipe and process.

Recipe

1. Fruit

2. 1/2 tsp vanilla extract per 1000-1100 cc blended fruit

3. 1 TBL cane sugar per 1000 cc blended fruit (can add an additional TBL if desired)

4. 1TBL Lime juice per 1000cc blended fruit

First, blend up the fruit and the above ingredients in the blender to create a puree.

Then pour approximately 2.5 to 3 cups of puree into each of the fruit leather trays as shown above. It does help to put the trays on the metal rack before your pour the puree into the tray, this way can easily put the tray into the dehydrator.

Put the tray into the dehydrator, close the door, and set the time and temperature.

We typically start with 145degrees for 12 hours and then once that is complete, finish with 155 degrees for 3-4 hours. We test the leather to see if it is done by making sure the middle of the fruit leather tray has the same consistency as the edges. We like our fruit leather soft and not so dried that it becomes brittles.

You can peel the fruit leather from the tray and place it on parchment paper.

Take some kitchen scissors and cut the fruit leather and parchment paper into squares or cut them into strips and roll them up into a fruit roll-up style presentation!