How to Make Homemade Fruit Leather: A Perfect Snack

An ideal at-home or on-the-trail snack is fruit leather, especially if you’ve made it yourself from the bounties of your backyard garden. Those who love a quick, tasty snack appreciate fruit leather. It is great for backpackers because it’s lightweight, easily portable, has a relatively long life and a satisfying taste and texture.
   It’s also great for times outdoors — or at home — when you don’t want to cook or just need a quick energy boost. Most fresh and canned fruits work well for fruit leather and can be combined with other fruits, if desired, for some interesting blends.
   To make fruit leather, puree fresh or drained canned fruit in a food processor or blender until it’s of a smooth, even consistency. If fresh fruit isn’t quite ripe, sweeten it a little with honey or corn syrup (granulated sugar crystallizes during storage and makes for a grainy consistency). Add 1 tablespoon of lemon juice or ascorbic acid to each quart of fresh fruit.
   Cover an inverted baking (cookie) sheet with specially manufactured “fruit roll sheets” or heat-resistant plastic wrap. (Don’t use foil or waxed paper unless you want to eat it with your fruit leather!)
   Tape wrap to the baking sheet with masking tape. This prevents the edges from pulling up while the fruit is drying. Spray the covered sheet with a light coating of vegetable cooking spray. Pour puree about 1/4-inch thick over the baking sheet. Leave about 1 inch free of fruit around the edges. (At this stage you can make a “crunchy” leather by sprinkling chopped nuts, flaked coconut, or granola over the puree.)
   Dry in a food dryer or in an oven at 140 degrees F with oven door open at least 2 inches. Dry until puree is leathery but still pliable and not sticky to the touch. This usually takes several hours.
   When ready, peel leather off the plastic wrap and roll up jellyroll fashion. Cut into 4-inch pieces, wrap individual pieces in plastic wrap and label with type of fruit and date. Place in airtight, moisture-proof containers and store in a cool, dry place (shelf life is approximately one month).