I am not presenting this fruit leather as a standard leather… Here I got creative and shaped them into cones once they were done drying. Unfortunately, I didn’t get any good photos though. I broke my number one rule… I ate my props (the fillings) before I checked to make sure all the pictures turned out. Oy-vey! I have been doing this for how long? So, I apologize that the photo is a tad blurry and what-not. It was the best one out of the bunch. The important thing is that it tastes great.
You don’t have to make these cone shapes if you don’t wish too… but if you are interested, see below how I did it.
Ingredients: yields 5 cups
- 4 cups chopped, organic peaches
- 2 cups organic mixed berries
- 1 1/2 Tbsp chia seeds, ground
- 1/2 tsp liquid stevia (I use NuNaturals)
- Select RIPE or slightly overripe peaches and berries that have reached a peak in color, texture, and flavor.
- Prepare the peaches; wash, dry, remove stems, and stones.
- Puree the fruit and stevia in the blender or food processor until smooth. Taste and sweeten more if needed. Keep in mind that flavors will intensify as they dehydrate. When adding a sweetener do so a little at a time, and reblend, tasting until it is at the desired taste. It is best to use a liquid type sweetener. Don’t use a granulated sugar because it tends to change the texture of the finished fruit leather.
- Spread the fruit puree on teflex sheets that come with your dehydrator. Pour the puree to create an even depth of 1/8 to 1/4 inch. If you don’t have teflex sheets for the trays, you can line your trays with plastic wrap or parchment paper. Do not use wax paper or aluminum foil.
- Lightly coat the food dehydrator plastic sheets or wrap with a cooking spray, I use coconut oil that comes in a spray.
- When spreading the puree on the liner, allow about an inch of space between the mixture and the outside edge. The fruit leather mixture will spread out as it dries, so it needs a little room to allow for this expansion.
- Be sure to spread the puree evenly on your drying tray. When spreading the puree mixture, try tilting and shaking the tray to help it distribute more evenly. Also, it is a good idea to rotate your trays throughout the drying period. This will help assure that the leathers dry evenly.
- Dehydrate the fruit leather at 145 degrees (F) for 1 hour, reduce temp to 105 degrees (F) and continue drying for about 16 (+/-) hours. Finished consistency should be pliable and easy to roll.
- Check for dark spots on top of the fruit leather. If dark spots can be seen it is a sign that the fruit leather is not completely dry.
- Press down on the fruit leather with a finger. If no indentation is visible or if the fruit leather is no longer tacky to the touch, the fruit leather is dry and can be removed from the dehydrator.
- Peel the leather from the dehydrator trays or parchment paper. If the fruit leather peels away easily and holds its shape after peeling, it is dry. If the fruit leather is still sticking or loses its shape after peeling, it needs further drying.
- Under-dried fruit leather will not keep; it will mold. Over-dried fruit leather will become hard and crack, although it will still be edible and will keep for a long time
- Storage: to store the finished fruit leather…
- Allow the leather to cool before wrapping up to avoid moisture from forming, thus giving it a breeding ground for molds.
- Roll them up and wrap tightly with plastic wrap.
- Place in an air-tight container, and store in a dry, dark place. (Light will cause the fruit leather to discolor.)
- The fruit leather will keep at room temperature for one month, or in a freezer for up to one year.
- To create the cone -
- I used Creme Horn Cones to mold my cone shapes. Lightly coat them with coconut oil. This will help in removing the mold when we are done.
- My leather was shaped as one large circle, so I cut it into triangle shapes.
- Start wrapping the leather around the cone mold as seen in the photos below. When the cone is shaped, use a dampened finger to seal the edge.
- Slide a rubber band onto the leather to secure the shape while it goes back into the dehydrator. The rubber band doesn’t need to be really tight, it is there to help hold it together.
- Dehydrate at 105 degrees for about 2-4 hours, basically until they are no longer sticky and the seam has dried. They won’t dry hard.
- Remove the mold, fill and serve with dry ingredients such as; nuts, dried fruit, granola, etc.