- about 2 cups fruit purée
- wooden spoon
- baking trays
- plastic wrap (I use Glad)
- sticky tape
1 Preheat oven to 120°C. Cover baking trays with plastic wrap. Keep surface as wrinkle-free as possible and secure with tape.
2 Purée fruit. If using canned fruit, drain the liquid first. Push purée through a sieve to remove skin or fibres. Spread sieved purée over prepared tray in an even layer using a metal spatula. Be careful not to spread it so thin that it becomes transparent.
3 Place trays in oven and prop the door open with the wooden spoon. It should be warm but not hot enough to cook the fruit. Set to traditional bake rather than the hotter fan-bake setting.
4 Allow fruit leather to dry out until it is flexible but not tacky. Over-dried fruit leather may be tough but it’s tasty.
5 Cut fruit leather into portion-sized strips. Roll in plastic wrap. Store in an airtight container.
Experiment with different fruits. Try an 825g can of dark plums, homemade apple sauce or a purée of peaches or nectarines. Combinations of berries work well as does a tropical combo like mango, pineapple and banana. You can also add spices to the fruit.
Nutrition Info (per serve)
Total fat 0g
–Saturated fat 0g
Dietary fibre 1g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.