Homemade Fruit Leather
Homemade fruit leather made with apple, feijoa, and red kiwifruit. A practical dehydrator recipe that’s perfect for preserving fruit.
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Ingredients
- The amounts can vary depending on how much fruit you have available.
- 2 x 380g cans apple
- 2 kg feijoa flesh scooped from the skins
- 8 red kiwifruit
Instructions
- Prepare the fruit by scooping out the feijoa flesh and remove the kiwifruit skin. Drain excess liquid from the canned apple if needed.
- Add all the fruit to a blender or food processor and blend until completely smooth.
- Using a slotted spoon, scoop the fruit mixture onto dehydrator trays lined with non-stick sheets or baking paper. This helps leave behind any excess liquid so the fruit leather dries more evenly. Spread the mixture into a thin, even layer.
- Place the trays into the dehydrator and dry at around 55°C - 60℃ until the fruit leather is dry to the touch but still flexible. This can take anywhere from 8–12 hours, depending on the thickness and moisture content of the fruit.
- Once fully dried, peel the fruit leather off the trays. Place the leathers onto baking paper or wax paper and roll them up tightly. Once rolled up cut them into strips.
- Roll up and store in an airtight container.
Notes
Notes
- Fruit leather should feel dry but still bend without cracking
- Drying time will vary depending on fruit moisture and thickness
Variations
- Try different fruit combinations depending on season
- Add honey or lemon juice to adjust flavour
Equipment
- BioChef 9 Tray Dehydrator
Servings: 12 trays