Baking Hermann
Recipes

Fruit Leather

Fruit leather is an easy way to turn any leftover fruit into homemade (healthy) candy. By slowly evaporating all of the moisture, you are dehydrating and preserving the fruit.
8 hr +

I am using a 42 cm x 28 cm tray in this recipe. If your tray is smaller, either use less fruit or spread it over two trays as a thicker leather can be quite tough to chew. If the purée barely manages to cover the entire tray, you’ve got the right amount.

Ingredients

  • 500g strawberries

  • 20g ginger

  • 40g golden granulated sugar

Method

Preheat the oven to 80°C and line a baking tray with parchment paper.

De-stem the strawberries, peel and grate the ginger. Add both to a food processor along with the sugar and blend into a smooth purée. Spread the purée out on the lined baking tray and let it dehydrate in the oven for 8 hours until the moisture evaporated and the purée turned into a fruit leather that feels tacky to the touch. If there are any soft spots left, simply return it to the oven for a little longer. Once it’s done, remove it from the oven and leave it to cool, then use a knife to cut the leather into strips. Keep any leftovers in an airtight container, where they will last for at least one month.

Fruit Leather

Fruit leather is an easy way to turn any leftover fruit into homemade (healthy) candy. By slowly evaporating all of the moisture, you are dehydrating and preserving the fruit. I am using a 42 cm x 28 cm tray in this recipe. If your tray is smaller, either use less fruit or spread it over two trays as a thicker leather can be quite tough to chew. If the purée barely manages to cover the entire tray, you’ve got the right amount.
Course Snacks
Servings 14 servings

Ingredients
  

  • 500 g strawberries
  • 20 g ginger
  • 40 g golden granulated sugar

Instructions
 

  • Pre-heat the oven to 80°C and line a baking tray with parchment paper.
    De-stem the strawberries, peel and grate the ginger. Add both to a food processor along with the sugar and blend into a smooth purée. Spread the purée out on the lined baking tray and let it dehydrate in the oven for 8 hours until the moisture evaporated and the purée turned into a fruit leather that feels tacky to the touch. If there are any soft spots left, simply return it to the oven for a little longer. Once it’s done, remove it from the oven and leave it to cool, then use a knife to cut the leather into strips. Keep any leftovers in an airtight container, where they will last for at least one month.
Print Recipe

 

2 Comments

  1. Nadav

    Is the sugar mandatory?

    Reply
    • Julius Fiedler

      Nope, not needed. You can just leave it out!

      Reply

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