Guilty secret: I love fruit roll-ups. There’s just something about that tart-sweet burst of flavor that I love. But I don’t love the amount of sugar they pack in, nor do I like the artificial flavors and colors.
So here’s what’s great about homemade fruit leather: control. I can put in as much sugar as I want (except here I use honey!). I can choose not to add artificial colors, because look at that color! Why would I need any??
And best of all, I can pack the fruit in. Because, hello? They’re called fruit roll-ups.
This recipe was featured in the August 2015 issue of Family Magazine.
What you need:
- 5 c. berries (I used cored strawberries, raspberries, blueberries, and pitted cherries)
- 1 T. lime juice
- 2-4 T. honey (I preferred 3 T.)
- medium saucepan and heatproof spoon
- food processor with metal blade
- large (11″x17″) baking sheet, lined with parchment paper
- washi tape or twine, for packaging
Time: 30 minutes prep time, plus 4-8 hours baking time
Freezeable: Yes, but they also keep well in the pantry.
Serves: 12-16 (as a snack)
Multiplying the recipe: Yes, but don’t make more than two baking sheets at a time. Rotate the baking sheets every hour to be sure they are baking evenly.
How to Make Mixed Berry-Lime Fruit Leather:
Put the berries and lime juice in a medium saucepan on medium heat. Bring to a simmer and reduce the heat to maintain it. Cook for 20-30 minutes, stirring occasionally. The berries will release juice and then thicken, becoming syrupy.
Dump the berries into the food processor. Add the honey and pulse until smooth. Adjust sweetness as desired.
Spread the mixture onto a parchment-lined baking sheet. Bake on the lowest temperature your oven has (mine is 170F) for 4-8 hours. Make sure the fruit leather is no longer tacky. Cool.
When completely cool, cut the fruit leather into strips and roll into tubes. Seal with twine or washi tape. Store at room temperature for a week or freeze. Peel the parchment off the fruit leather before eating!