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Plum-Berry Balsamic and Pink Peppercorn Fruit Leather

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an over view of Plum-Berry Balsamic and Pink Peppercorn Fruit Leather

~ raw, vegan, gluten-free, nut-free ~

I had no idea how the flavors of plums, strawberries, balsamic vinegar, and peppercorns were going to taste,  but I thought that I really couldn’t go wrong.

The balsamic vinegar that we use in our house is like a thick syrup and is very sweet with a tang in the background of flavor.  LOVE it! To infuse the balsamic even further I took an eye dropper-full and made droplets over the top of the wet leather.  Such fun in the kitchen!

There are few fruits that come in such a panorama of colors as the juicy sweet tasting plum.  When plums are dried, they are known as prunes, which I am a fan of.  I have been known to purchase large bottles of prune juice, pour it over ice, and enjoy the deep flavor.

One time as I went through the checkout line at the grocery store, the checker scanned my prune juice and looked at me with great sympathy and said, “Oh, I am sorry that you don’t feel well.”  lol  “I feel just fine,  I just love prune juice!”  She looked puzzled.  :)   Anyway, here are a few health benefits of plums…

Health Benefits of Plums

a close up of Plum-Berry Balsamic and Pink Peppercorn Fruit LeatherIngredients:

yields 5 cups puree


  1. Select RIPE or slightly overripe plums and strawberries that have reached a peak in color, texture, and flavor.
  2. Prepare the fruit; wash and lightly pat dry.  Remove stones from plums.
  3. Puree the fruit, chia, maple syrup, vinegar, ground peppercorns, and salt 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 1 tbsp at a time, and reblend, tasting until it is at the desired taste.  It is best to use a liquid type sweetener.
    • 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.
  4. Allow the puree to rest for at least 10 minutes so the chia can do its thickening magic.
  5. 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.
  6. Dehydrate the fruit leather at 145 degrees (F) for 1 hour, then reduce temp to 115 degrees (F) for about 16 (+/-) hours.  Flip the leather over about half way through, remove the teflex sheet and continue drying on the mesh sheet.  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
  7. 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.  Click (here) to see photos on how I wrap them.
    • 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.

Culinary Explanations:

 raw sugar free Plum-Berry Balsamic and Pink Peppercorn Fruit Leather displayed with a dried rose

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