Use this recipe as a framework to spark your creativity, and experiment with different combinations.
Makes 2 large fruit roll-ups
2 cups apricots or strawberries, fresh or frozen and thawed
2 large bananas, peeled
(or 1 cup applesauce, or
½ cup dried apples)
• In blender, process apricots or strawberries until fairly smooth. Add bananas and process until smooth.
• Pour 1 cup onto baking sheet or dehydrator tray covered with parchment paper.
• Tilt until it forms a circle in an even layer, about 8 inches in diameter and about ¹⁄8-inch thick. Tap tray on counter to help evenly distribute.
• Repeat with remaining mixture.
Dehydrator Method:
Dehydrate at 135°F until the top is leathery and no longer sticky, about 6–8 hours.
Oven Method:
Bake at 170°F (or lowest oven temperature) until top is leathery and no longer sticky, about 2–3 hours. Peel off parchment paper; if needed, turn over and dry longer.
• Cool to room temperature. Slide fruit leather onto cutting board and roll it
into a tube. Slice into 2-inch segments. Wrap in plastic and store in airtight container.
Chef’s Tips
• If fruit leather overdries and becomes brittle (which can happen in the oven method), break it into pieces and sprinkle it on cereal.
• Get creative and add vanilla, ground cinnamon, or orange or lemon zest.
Heather Reseck, RDN, enjoys preserving and eating fruit, especially gleaned apples, at her home in Washington State.
