Fruit leather has been on my “to make” list since I got a dehydrator a few years ago. Admittedly, at first, I wasn’t sure what the weird flat trays were for that came with the dehydrator. I ended up tossing them in the dark hole that was the back of the pantry and when we moved, I found them cracked and just threw them away. That was that. Until now.
When Todd and I go backpacking, we always buy fruit leather. It’s nice to have something sweet, healthy, and satisfying but apples and berries definitely don’t travel well. That’s where the fruit leather comes in! The store-bought stuff is expensive and when you make it yourself it’s really reassuring to actually see exactly what’s in it.
Making the leather couldn’t be easier (as long as you’ve got some time to kill) and it’s a great way to use up those apples that were shoved in the back of the fridge and essentially forsaken. Yes, I did cut many brown spots off of the organic honeycrisp apples that I payed for with my left arm. I wasn’t about to waste those puppies!
When making these scrumptious fruit leathers…you can’t be in a hurry. They’re so undemanding, yet utterly swish, and definitely worth the wait. Aren’t they delightful all wrapped up?
September-4-2014Sweet and tart, these homemade fruit leathers are chewy and nutritious with juicy apples, rhubarb, and blueberries. No refined sugar too! Notes: Feel free to use whatever dried berries or raisins you like. IngredientsApple Rhu-Berry Fruit Leatherby
- 4 medium very ripe apples, cored and chopped
- 2 cups sliced rhubarb (about 4-6 stems)
- ½ cup dried blueberries
- 1 Tbsp. molasses
- 1 tsp. alma powder (optional)
- 1 tsp. lime or lemon juice
InstructionsPlace all ingredients in a high-speed blender and blend until very smooth. If you don’t have a vitamix with a tamper tool, then you may have to pause it several times to push down the fruit.Coat two fruit leather/liquid trays of the dehydrator with a nonstick cooking spray. Pour about 2 cups (half the mixture) onto one of the trays and smooth over. Repeat with the second tray.Place the liquid trays at the highest slots and dehydrate at about 140 F for about 6-10 hours.The center should be slightly soft but definitely dry. The leather should be pliable and not crack too much. Store in an airtight container with parchment in between the leather strips. For long storage, put in the freezer.DetailsPrep time: Cook time: Total time: Yield: 16
Bob is ridiculously dapper, don’t you think?
German Word of The Day
Fruit leather –> Obstleder (oobst-laydeh) – Okay, so I kind of made that one up. Any German speakers around? Did I make a real word!? What do you call fruit leather? Obst = fruit/Leder = leather
Good Deed of The Day
Are you near Santa Monica? If so, you must go to the first ever vegan Oktoberfest in my place since I won’t be able to attend. Maybe email me with names of all the awesome vegan beers you loved? Check out the deets, here, so I can live vicariously through you and your vegan privileges.