Ingredients
Directions
Wash and remove any stems from the berries if using fresh. Peel the banana.
Add all ingredients to a food processor and blend until smooth or mostly smooth (you may have some seeds from the berries and that’s okay!).
Line your dehydrator trays with parchment paper (this makes it easier to peel and prevents it from sticking or slipping through your dehydrator trays). With a spatula (an offset spatula works great for this), spread out the fruit puree evenly along the parchment paper. The shape — square or circular — will depend on the type of dehydrator you’re using. The goal is to spread it out so it’s about ⅛” thick. The outer edges may dehydrate more quickly, so the edges can be a little thicker, up to ¼”.
Dehydrate at 148–158 degrees F for 8–10 hours, flipping three-quarters of the way through.
When the fruit is fully dry, it will be a bit shiny and nonsticky to the touch. Once it’s cool, transfer the fruit and parchment paper to a cutting board and cut the fruit into lengths of your choice using a pizza cutter or knife. If you want to make fruit roll-ups, roll the strips in the parchment paper. Store in an airtight container in a cool, dark place.
Chef's Notes
Substitutions
Substitute all strawberry, blueberry, blackberry, or raspberry for the mixed berries.
The combinations are endless! Try mixing a variety of fruit from your fridge. Just make sure it’s ripe.
Oven directions
Preheat the oven to 170 degrees F or the lowest temperature your oven will go. Line an 11x17” baking sheet with parchment paper. Make your fruit puree. Place the baking sheet in the oven and dehydrate for 6–8 hours, until the center isn’t tacky. Remove from the oven and let cool to room temperature. Transfer the fruit with parchment paper to a cutting board. Cut into squares or strips using a pizza cutter or knife. If you want to make fruit roll-ups, roll the strips in parchment paper. Store in an airtight container in a cool, dark place.
Storage
Store the fruit leather in airtight containers in a cool, dark place for up to six months.
Ingredients
Directions
Wash and remove any stems from the berries if using fresh. Peel the banana.
Add all ingredients to a food processor and blend until smooth or mostly smooth (you may have some seeds from the berries and that’s okay!).
Line your dehydrator trays with parchment paper (this makes it easier to peel and prevents it from sticking or slipping through your dehydrator trays). With a spatula (an offset spatula works great for this), spread out the fruit puree evenly along the parchment paper. The shape — square or circular — will depend on the type of dehydrator you’re using. The goal is to spread it out so it’s about ⅛” thick. The outer edges may dehydrate more quickly, so the edges can be a little thicker, up to ¼”.
Dehydrate at 148–158 degrees F for 8–10 hours, flipping three-quarters of the way through.
When the fruit is fully dry, it will be a bit shiny and nonsticky to the touch. Once it’s cool, transfer the fruit and parchment paper to a cutting board and cut the fruit into lengths of your choice using a pizza cutter or knife. If you want to make fruit roll-ups, roll the strips in the parchment paper. Store in an airtight container in a cool, dark place.
