Fruit leather: the right ingredients
Fruit leather consists of finely pureed fruit and has a consistency like wine gum after preparation. You can make fruit leather from just about any fruit, but baking time will vary depending on moisture content.
- Fruits: You can use any fruit for fruit leather. Also, keep in mind that the sweetness increases during the dry season. Depending on your preference, add some maple syrup or honey.
- Vegetables: Of course, you can also refine your fruit leather with different types of vegetables. Spinach, lettuce, or chard are particularly suitable for this.
- Nuts: Depending on your taste, you can also add different seeds or nuts. Mix in walnuts or peanuts, this makes the fruit mass creamier and refines the taste. Optionally add chia or flax seeds.
- Yogurt: If you like, you can add yogurt to refine the consistency. About two to three tablespoons of yogurt are enough for about 500 grams of fruit mass. However, you should then consume the fruit leather within the next two days.
Making fruit leather – step by step
The best you can do to make fruit leather is a dehydrator. But you can also achieve the same results with the oven. However, this must have a recirculation function and be able to operate at low temperatures. Temperatures above 90 degrees Celsius bring the fruit puree to a boil and make it brittle.
- First, cover the baking tray with baking paper and preheat your oven to 80 degrees Celsius.
- Now chop about 500 grams of the fruit leather ingredients into cubes and put them in a high-performance blender.
- After you have finely pureed the fruit, put the finished puree on the baking sheet. Spread it evenly with a knife.
- After three to four hours in the oven, test the surface of the fruit mass for residual moisture. If the fruit leather is still sticky, return it to the oven and check again for moisture every 30 minutes.
- When the surface is dry, cut the fruit leather and baking paper into strips of any width and let them cool.
- Now you can enjoy your self-made fruit leather.



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