Tag Archives: fruit roll-ups

Homemade Fruit Leather

19 Oct

Fall in Southern California is a little hard to find sometimes, but I certainly found it while camping in Sequoia National Park this weekend!  It was just cool enough that I needed to wear a jacket while hiking and there were hints of snow on the mountain tops.  The trees there are mostly conifers, which meant we didn’t get beautiful orange and red Fall foliage, but it did smell just like Christmas was around the corner and that was good enough for me!

While preparing for the camping trip, I was considering different snacks to bring for the hike: homemade granola?  just hope that fruit stayed intact in our backpacks?  and then I came across homemade fruit leather on Pinterest and I was sold (especially because the Boyfriend was out of town and he LOVES fruit leather and I knew he’d love the surprise).

This recipe can be made to accommodate almost any fruit you can think of.  I was headed for strawberries but went with raspberries because they were on sale at the grocery store and my brain has already started thinking up crazy cool combinations (cinnamon-peach-blueberry would be fantastic!)  I must admit, I thought these were the sweetest raspberries I’d ever tasted and thus decided to forego the sugar…which turned out to be a poor decision because it meant that these leathers were EXTREMELY tart (I think I may have used extra lemon juice on accident as well…).  That said, plenty of people loved them, so it really will have to be up to your own judgement how sweet you want to make these–just taste the puree before drying and know that sweetness is concentrated once the leather is dry.  These are super simple to make and, while it SEEMS like they would be time consuming, it’s really hands-off for the most part, so I’m sticking by my “these are super easy” statement.

I can say for sure that these certainly didn’t take as long to dry as other people suggested, which surprised me a little, but I think if you just keep a close eye on it, you’ll be fine.  I just stacked the strips in a plastic baggie and threw them in my backpack and they didn’t stick together at all–no powder coating needed AND no sticky fingers after eating, so I was pretty delighted with how they turned out. 

Happy Hiking!  (or Happy School Lunches…or Happy Quick Snack Break at the Office…)

Homemade Cinnamon-Vanilla Raspberry Fruit Leather
Adapted from Tasty Kitchen
yields one 12″ x 16″ pan

  • 2 cups raspberries (or other chopped fruit)
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 0 – 1/4 cup sugar (depending on your sweet tooth)
  • 1 tablespoon vanilla extract (adjust according to taste)
  • 1 teaspoon cinnamon (adjust according to taste)
  • vegetable oil
  1. Heat oven to lowest temperature setting possible.  My lowest setting is 180 degrees, so I just set the dial to about a 1/4″ short of the lowest temperature and hoped it would work (it did).
  2. Add fruit, water, and lemon juice to saucepan and stew for 10-15 minutes until softened.
  3. Add cinnamon and vanilla extract and let simmer for 5 more minutes.
  4. Using a stick blender or a food processor, blend fruit until smooth and let cool for a few minutes while you prepare the pan.
  5. Using a 12″x16″ rimmed baking sheet, line it with parchment paper (I used Martha Wrap, which I thought was perfect for the job) and brush prepared pan with a layer of vegetable oil.
  6. Pour the fruit puree through a sieve (it is definitely necessary for raspberries–those little seeds are tough!) over the prepared pan and spread it evenly over the pan with an offset spatula.  It’s like frosting a cake, only easier–the only goal is to make sure that you have a very thin, very even layer of fruit puree.  A bit of liquid separated out of the puree when I sieved it into the pan, but I was able to gently incorporated it back in with my offset spatula before spreading the layer even again.
  7. Carefully put the pan in the oven and walk away–it’s going to be in there for a number of hours.  Know that if you’re impatient and you poke it to see how it’s coming along, you’re likely to poke a hole in the leather, so I tested it by tilting up a corner of the parchment paper and seeing if the puree ran off the paper towards the center.
  8. I think my leather was in the oven for about 4-5 hours, but don’t quote me on that–all ovens are different and you really just need to keep an eye on things.  Many people who made fruit leather said they actually left the leather in their ovens on low all night, so I’m not sure why my oven was so fast.  About half way through the process I pulled out the leather and found it was getting a bit crispy and brittle on the edges.  Generously brush the leather with water and stick it back in the oven–this trick honestly works like a charm.  There was not a brittle edge to be found when I took the leather out for a second time, just chewy goodness!
  9. As I was about to go to bed, I decided the leather was done on top and that the underside was just a little sticky, but that all it needed was air-drying.  I carefully flipped the whole sheet of fruit leather over upside down and put it back in the pan, turned off the oven and put the leather back in to rest and dry in the oven so that it wasn’t taking up counter space.
  10. When you wake up in the morning, voila!  Homemade fruit roll-ups that you won’t cringe at when you put it in a lunchbox.  I used a pizza cutter to cut mine into strips with no problems.  Enjoy!
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