Homemade Fruit Leather

While growing up fruit roll ups were a rare treat. My sister and I always begged for them, or the fruit gushers that were the hallmark of being a real winner in the packed lunch arena. Now that I look back I wonder why those artificially colored and flavored packages of high fructose corn syrup are supposed to be part of a "healthy lunch". Fruit leather is the fruit roll-ups healthier cousin. We were allowed to have fruit leather on occasion and when I got old enough to go grocery shopping for myself it was one of the things I always bought. Even store-bought fruit leather often has artificial coloring or corn syrup, plus preservatives.

Making your own fruit leather is so easy! Plus it's pure fruit, no added sugar or preservatives. You can customize to your taste and make whatever fruit makes you happy. I was gifted with a huge bag of mangoes a couple weeks ago while I was kind of trespassing in someone's yard at work. During mango season anyone with a tree just shoves fruit off on literally anyone who walks by. Anyway, I have several bags of chopped mango in the freezer waiting for me to use them. I pulled a bag out, probably the equivalent of one mango, let it thaw and threw it in the blender. I let it puree until totally smooth then added a pinch of nutmeg and a pinch of cloves. Then you turn the puree out onto a sheet pan lined with a silpat or parchment paper and you get it as smooth and even as possible. An offset spatula makes it much easier. My offset spatula has been commandeered by Tyler who claims it is the "most perfect cream cheese spreading device", so I had to clean mine off first. Then you put it into the oven and let it dry for several hours. Easy!

The next day I made a big pot of applesauce in the crockpot to use up some apples in the fridge. I set aside about a cup of the applesauce and blended it and repeated the same process. The results are tasty concentrated fruit flavor that is portable and good for you!


Fruit Leather

• 1 cup fresh fruit puree 
• pinch spices to taste

Blend fruit and spices if using and spread evenly on sheetpan lined with silpat or parchment paper. Try not to get edges thinner than center or they will get crispy before the center is done. Put into preheated 175 degree oven and let dry for 3-4 hours. Keep and eye on it and test the top with your finger. When it is dry to the touch it's done. If necessary you can flip over and let bottom dry for a while. Let cool. Roll up and cut into strips. Keep in airtight container and finish in a week.