Mixed Berry and Banana Fruit Leather

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2 min read
Summary

Store-bought fruit snacks can include processed sugar — sometimes more sugar than fruit! Making your own fruit leather at home is not only healthier, but it’s also lots of fun! Plus, it gives you an opportunity to use and preserve any fruit you think might go bad before it’s eaten. Options for creating fun fruit snacks are endless, from pineapple mango to apple kiwi to berry banana. Use the recipe below as a guide for all of your fruit leather creations to come!

Yields8 ServingsPrep Time10 minsCook Time8 hrsTotal Time8 hrs 10 mins

Ingredients

 2 cups organic mixed berries (fresh or frozen, a combination of raspberry, blackberry, strawberry and blueberry)
 1 cup ripe banana (fresh or frozen)
 1 Medjool dates (pitted)

Directions

1

Wash, peel and remove any stems from the berries if using fresh. Peel the banana. Remove pits from dates.

2

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!).

3

Line your dehydrator tray 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, therefore, the edges can be a little thicker, up to ¼”.

4

Dehydrate at 148–158 degrees F for 8–10 hours, flipping three-quarters of the way through.

5

When the fruit is fully dry, it will be a bit shiny and non-sticky to the touch. Allow it to cool before removing from the parchment paper. 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 air-tight 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.

Traditional 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 is not 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 air-tight container in a cool, dark place.

Storage
Store the fruit leather in air-tight containers in a cool, dark place for up to six months.

Ingredients

 2 cups organic mixed berries (fresh or frozen, a combination of raspberry, blackberry, strawberry and blueberry)
 1 cup ripe banana (fresh or frozen)
 1 Medjool dates (pitted)

Directions

1

Wash, peel and remove any stems from the berries if using fresh. Peel the banana. Remove pits from dates.

2

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!).

3

Line your dehydrator tray 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, therefore, the edges can be a little thicker, up to ¼”.

4

Dehydrate at 148–158 degrees F for 8–10 hours, flipping three-quarters of the way through.

5

When the fruit is fully dry, it will be a bit shiny and non-sticky to the touch. Allow it to cool before removing from the parchment paper. 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 air-tight container in a cool, dark place.

Mixed Berry and Banana Fruit Leather