Everyday Chemistry, Part 1: Fruit Leather
No need for a fancy dehydrator, you can make your own fruit leather, dried fruit, or dried herbs using the extra low heat setting of your oven!
- 5 pounds assorted apples
- Lemon juice
- Cinnamon or nutmeg
- Sheet pans
- Oven-safe plastic wrap or Silpat
- 3-quart pot
- Potato masher or food processor
- Mesh strainer
- Citrus reamer
- Rubber spatula
- Preheat the oven to a low 150°F (if your oven doesn't go below 200F, keep it propped open a crack). If you have a convection setting, use it, it will speed up the process and help dry out the purée.
- Peel, core, and chop the apples
- Put in pot, to every 4 cups of fruit add 1- 1 1/2 tbsp of sugar and 1 tsp of lemon juice and cook until soft.
- Puree until smooth. Mix in extra sugar, cinnamon and nutmeg to taste.
- Strain the puree if desired, then pour apple puree onto a sheet pan lined with a Silpat or oven safe plastic wrap.
- Spread evenly with a rubber spatula.
- Let dry in the oven like this for as long as it takes for the purée to dry out and form fruit leather. We usually keep it in the oven overnight, so about 8 to 12 hours.
- The fruit leather is ready when it is no longer sticky, but has a smooth surface.
- One sheet of fruit leather