I’m not kidding when I say I love making fruit leather. Honestly, I make more of it than we can eat because the flavor options really are endless. Which means we have a few flavors at all times and then I have to restrict myself from making more. Or just give some away 😀
If you’re a sour candy fan, these are totally for you. The only thing I don’t like about this particular batch is that I had to add sugar. I did think about it after the fact though, and I believe you could use stevia in place of it if you don’t mind the flavor(keeping in mind it will be concentrated when dried), either a liquid, or the actual leaves if you have a plant and as long as you puree it very well.
The fruit puree was incredibly sour so you will need a sweetener of some kind.. But think of it this way. If you love sour candy, this is at least a healthier way to satisfy your cravings and get some fruit in. Plus you can cut it into cool shapes. For kids. Or big kids 😀
Yes, cool shapes to us means a moose. You can’t tell that we’re Canadian at all, eh?
I know I’ve mentioned on previous posts that it is possible to make fruit leather in your oven but I highly recommend getting a dehydrator with fruit leather sheets. You can find some for fairly cheap and then you can plug it in outside or in your garage so you don’t heat your house in the middle of summer 🙂 You can also make this fruit puree, cool it and then store it in a ziploc bag in the freezer for when the weather is cooler if you have extra fruit that needs to be used now but don’t want to heat your house now.
makes one baking sheet worth or 3 small dehydrator sheets
- 4 C chopped rhubarb stalks
- 1 C raspberries
- 1 C blueberries
- 1/2-2/3 C sugar(or more to taste and depending on the sourness of the fruit)
In a medium sized pot combine all the fruit and a small amount of water. Simmer till all the fruit is soft then add to a blender or use an immersion blender to puree the mixture. Make sure it is very smooth. Then add to your dehydrator sheets or in your oven on the lowest setting with the oven door ajar. To prepare a baking sheet to make fruit leather line the sheet with plastic wrap before spreading with fruit puree. Make sure your oven is on the lowest heat setting which should be about 140-150 degrees.
When the leather is dried enough it may still be tacky to the touch but will not move when touched, it should be firm. In my dehydrator this took about 8-10 hours. Remove from the sheets and cut into long strips, or fun shapes with a cookie cutter. Cutting the leather with a cookie cutter will be easier with thicker fruit leather. If your leather is too thin or too dry you may need to use a knife and cut around the cookie cutter. Roll up in wax paper and store in a airtight container in a cool dry place or in the fridge.
Have you ever made fruit leather before? If you have, what’s your favorite flavor? If you haven’t, what flavor would you make?