This recipe for fruit leather is an easy and really fun way to use up your ripe fruit so it doesn’t go to waste. These treats keep well for up to two weeks in an airtight sealed container. Try using different berries as the season changes! Use a silicone baking mat, such as Silpat, to line the baking sheet for the best results.
Makes 8 roll-ups
1 ½ cups fresh raspberries
2 tsp freshly squeezed lemon juice
2 ½ tbsp sugar (adjust this amount based on the sweetness of the berries)
- Preheat the oven to 340°F.
- Combine all the ingredients in a food processor and purée until very smooth.
- Some people enjoy seeds in fruit leather, but it’s best to remove at least half, if not all, the seeds by straining the purée through a fine-mesh sieve into a bowl.
- Line a perfectly flat baking sheet with a silicone mat and, using an offset spatula or a spatula with a long handle, spread the mixture across the sheet.
- The mixture can be spread either slightly thick or more thin, but the important thing to achieve is an even layer for an even baking time.
- If you make the edges too thin, they will dry out and crack, rather than be soft and chewy.
- The baking time will vary depending on the thickness, but as a general rule, leave the fruit leather in the oven for 2 to 3 hours. The fruit leather is done when the surface is cooked but still tacky.
- Let the fruit leather cool completely before peeling it from the mat.
Cut into 8 strips, roll and store in an airtight container.
Joanna Notkin is a designer at heart, and food is her passion. With an eye for detail and a love of all things seasonal and local, Joanna approaches food in a way that is delicate and thoughtful. She brings together the flavours of each ingredient while honouring the fact that we truly eat with our eyes.