All fruit leathers are is cooked and puree fruit, dried out. Simple and the kids love them. I don’t add any sugar, you may want to depending on what fruit you are using.They should store for months on the shelf, its a little bit more exciting way to preserve some of our apples from our tree and other fruits rather than stewing and freezing them!
You can use any fruit to make them and they can be dried out in a food de-hydrator, I will try this sometime, I have just dried them in the oven with the oven on about 90 C.
In the thermomix cut the apple off the core ( or whatever fruit you are using, take pips out of plums etc) , about 700 grams, blitz speed 10/ 10 seconds and cook 12 minutes/speed 2/ 100 C. puree for 1 minute and spread out onto a well oiled baking tray. and dry out about 8 hours in a 90 C oven.
Stove top directions :In a pot chop the apples and simmer in a pot until cooked, puree and spread onto a well oiled tray and dry in the oven about 8 hours/ 90 C.
I will store them between sheets of baking paper and then vacuumed packed in bags of 6 or wrapped and rolled up in a air tight jar ready to pop in the lunch box
Like this recipe? Please share it and find more of my recipes in my first book The Real Food for kids Cookbook.
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Published by Eloise Emmett
I am a Tasmanian food photographer and food stylist. I am mostly interested in food and travel photography but I enjoy all photography. I am also a qualified and experienced chef with over twenty years experience working in commercial kitchens mostly in Tasmania, I love cooking with Tasmania's amazing produce! For 7 years I was the owner and chef of my own restaurant “The Mussel Boys” on The Tasman Peninsula. I am currently enjoying being a mum to my two young girls and a baby boy, working on this website and as a recipe developer, stylist and photographer for other websites and leading Australian Brands. In 2015 I self published my first cookbook The Real Food for Kids Cookbook, purchase the book or the e-book from this site. My second book Seafood Everyday was launched on the 26th November 2016, and Seafood Everyday recently won TWO national awards at The Gourmand World Cookbook awards Best Woman Chef Cookbook and Best Fish and Seafood Book, It has been short listed for both awards for the Best in the world to be announced in May!! I am currently creating a Hard cover, full colour cookbook The Tasmanian Pantry, this book will be available in December 2017. Friends, family members and customers from the restaurants I have worked in always ask me for my recipes so I started this website I figured that if I have put in all the time and the effort of writing, re-testing and photographing the recipe- I may as well post it somewhere so others can enjoy the recipes too!! So please, If you like the recipe please share it so others can find and enjoy the recipe too!
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Made these today and they turned out yum! I used some old plums, strawberries and berries from the freezer. The fruit leather isn’t very sweet which makes a nice change from the supermarket ones which are far too sweet. Super easy to make and I think trying out new flavours would be fun.
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I agree you could add sugar but I have never needed too! I made quince flavoured last year they were quite tart and my kids didn’t like them much but i loved them wrapped around cheese.
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