Have you ever made your own fruit strips/leather?  Until recently I hadn’t, mostly because it looked too complicated.  It’s NOT!  It’s so easy and the results are freaking delicious!  I literally ate a whole batch in one sitting!  How can you go wrong when only one ingredient can make something so delicious!  Enjoy!



  • fresh or frozen fruit of your choice (4 cups of fruit yield about one baking sheet of fruit leather)
  • raw honey or coconut nectar, optional (you will only need to use a sweetener if your fruit is sour)


  1. Start by rinsing the fruit. If you’re using stone fruit, take out the pits and chop the fruit. If using apples or pears, peel and core them, then chop. If using grapes, de-stem them.

    Cook fruit on low heat for about 10-15 minutes

  2. Place fruit in a large saucepan and bring to a simmer.  Cover and let the fruit cook on low heat for about 10-15 minutes, or until the fruit is cooked through.
  3. Uncover and stir then use a potato masher (or fork) to mash up the fruit in the pan. (If you are working with grapes - strain the juice out of the mashed grapes and use to make grape juice!)
  4. This is an optional step.  If you want a smooth fruit leather then process the cooked fruit through a food mill or chinoise.  I like all the bits and pieces so I skip this step.
  5. Line a rimmed baking sheet with sturdy plastic wrap (the kind that is microwave safe). Pour the cooked fruit onto the lined baking sheet to about a 1/4 inch thickness.
  6. Place the baking sheet in the oven and heat to a low 140 degrees. If you have a convection setting, use it, it will speed up the process and help dry out the fruit.
  7. Let the fruit dry in the oven for as long as it takes to form fruit leather, usually about 8-12 hours.  The fruit leather is ready when it is no longer sticky, but has a smooth surface.
  8. If you have a food dehydrator like I do this is a great use for it!  Simply follow the directions on your dehydrator for drying fruit.
  9. When the fruit leather is ready, you can easily peel it up from the plastic wrap. Simply cut it into fruit strips and store by rolling it in its plastic wrap, put it in an airtight container and store in the refrigerator or freezer.

Nutritional Info:

Nutritional info will vary depending on the fruit that is used.


You can mix and match the fruit to make an assortment of fun fruit leather flavors.  Our favorites are raspberry/blueberry, peach/mango, apple/pear and strawberry!

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  1. Dani says:

    That’s so cool. I would have thought that it would call for additional sugar but seeing that it doesn’t definitely makes me want to make this! My daughter will LOVE it!

  2. Cindy says:

    I can’t wait to try making a batch of these to send to my 3 soldiers! I am thinking it will ship to Iraq really well if I roll it up in the plastic wrap and store them in a tin.

  3. Debbie says:

    Do you find this fruit leather to be chewy? I’ve made fruit leather in the past and it was crispy - not delicious.

    • Sarah says:

      Hi Debbie,

      You end up with crispy fruit leather when you leave it drying too long or spread it too thin. You’ll want to remove it from the oven or dehydrator when it’s smooth to the touch on top. It should be slightly chewy and definitely not crispy!

      You can also make fruit bars by doubling the recipe and spreading the fruit so that it’s twice as thick. These bars are much more chewy (similar to a LaraBar).

      Definitely give it a try again and let us know how it turns out!


  4. Leah says:

    Would parchment paper work instead of plastic wrap?

    • Sarah says:

      Hi Leah,

      I’ve never used parchment paper to make the fruit leather so I’m not 100% sure it would work. I imagine it would be fine to switch it out. Let me know if you try it and it works!


  5. vanessa says:

    Do you just heat the oven up and then turn it off or do you need to keep it on the whole time? I also have silpat? Will that work?

    • Sarah says:

      Hi Vanessa,

      You want to keep the oven on the whole time but just at a very low temperature. I haven’t tried using my slipat for this recipe so I can’t say for sure. The only problem I see with using it would be that it won’t cover the sides of your baking sheet. The fruit mixture will touch the sides of the baking sheet and if your baking sheet isn’t fully covered the the fruit leather will stick horribly to the sides. If you give it a try let us know how it turns out.


  6. Liz says:

    I love this! My picky eaters even loved it!


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