- Older or overripe fruit (like the kind that comes home in lunch boxes) adds natural sweetness and reduces waste.
- Leaving the peel boosts fibre and nutrients, especially in apples and pears.
- Aim for a fine, even layer (about 5mm) or it'll take much longer to dry properly.
- Berries, plums, peaches — any fruits work here — but be mindful that any high water content fruit will take longer to dry.
- Honey adds depth, or swap for maple syrup to keep it vegan-friendly.
- It's a fun, simple recipe that's perfect for getting the kids involved.
- Got leftovers? Freeze the fruit mix and defrost it later for a quick batch.
- Depending on your fruit's water content, it could take anywhere from 4 to 6 hours.
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- 4 cups mixed leftover fruits, chopped (choose fruits with high water content, such as berries, apples, peaches, or pears)
- ¼ cup honey or maple syrup (optional, depending on the sweetness of your fruit)
- ¼ cup water (if using leftover pulp from juicing, add more water as needed)
- 1 tablespoon lemon juice
- ¼ teaspoon flaked salt
- Combine the chopped leftover fruits and honey (or maple), if using, in a medium saucepan. Add water, lemon juice and salt.
- Cook the mixture over low-medium heat for 15—20 minutes, stirring occasionally, or until the fruit breaks down and becomes a thick sauce.
- Allow the fruit mixture to cool slightly, then transfer it to a blender or food processor. Purée until smooth.
- Line 2 large baking sheets with baking paper or a silicone baking mat. Pour the puréed fruit mixture onto the prepared baking sheets, spreading it evenly and thinly (about 5mm) using an offset spatula or the back of a spoon.
- Place the baking sheets in a 75°C fan-forced (90°C conventional) oven or a dehydrator, and dry the fruit straps for 4—6 hours, or until it's no longer sticky to the touch. The drying time will depend on the thickness and water content of your fruit purée.
- Once the fruit leather is dry, let it cool completely. Then, using a sharp knife or scissors, cut it into strips.
- Roll the fruit straps in baking paper or wax paper for storage. Store in an airtight container for up to 2 weeks, or freeze for longer storage.