Our family is really enjoying all of the seasonal produce available right now, especially the berries.
I always stock up on berries when I can find them from a fresh, local, and organic source, and freeze and preserve them for the whole year.
Last week, a quart of delicious strawberries was hidden in the back of the fridge and by the time I found them, they had frozen slightly and were very ripe. They weren’t great for eating plain anymore, but were still perfectly good, so they became strawberry vinaigrette dressing and my strawberry fruit leather with (optional) hidden beets.
What is Fruit Leather?
Fruit leather is a naturally sweet snack made by pureeing and dehydrating fresh fruit. They are similar to Fruit Roll-Ups, but without the artificial everything (plus, they taste better!).
These are a kid favorite at our house, and a perfect treat for summer because they can be packed for a snack without needing refrigeration for a few hours. They can be made with only fruit, but I like sneaking in the beets for a little bit firmer of a texture and some extra nutrients.
The beets also intensify the bright red color and beets have properties that make them great for detoxification and fighting inflammation.
You can make this easy and natural snack in an oven or food dehydrator in just a few hours. The recipe is so simple that kids of any age can help make (and enjoy) this fruit leather.
Strawberry Fruit Leather Recipe (with Beets)
Ingredients
- 2 medium beets peeled and steamed until soft (optional, use ½ cup extra strawberries if you don't use)
- 4 cups fresh or frozen strawberries defrost if using frozen
- ½ cup honey or maple syrup optional or ½ cup pitted dates
- 2 TBSP fresh lemon lime, or orange juice
Instructions
- Preheat the oven to 170°F or use a dehydrator.
- Puree the cooled cooked beets, strawberries, honey/maple syrup/dates, and citrus juice in a blender until completely smooth.
- Line two rimmed baking sheets with parchment paper or silicon baking mats (safe at low temperatures).
- Pour/spread the mixture evenly onto the baking sheets.
- Place in oven and cook until firm and no longer sticky to the touch (3-4 hours in most ovens).
- Remove from oven and let cool.
- Cut into strips and roll up with parchment paper.
- Store in an air-tight container until ready to eat.
Notes
Nutrition
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What snacks do you enjoy making with your kids?
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Do you think this recipe would work with leftover pulp from juicing?
It might be too dry, and not cohere properly
This looks and sounds just awesome!
Will it also work with other fruit/veggies or only just berries and roots?
Thank you so much for all your great work and ideas!!
Just found your site and I have to say I love it! You have a great message. As for these Fruit Leathers, I want to stuff my face with them right now! They look so soft! More like a fruit rollup!
Great recipe! What do you think are other veggie options can be hidden in these? Maybe carrot?
I purée the strawberries with Kale or Swiss chard and no one ever knows 😉
my mom made these from our plum tree when we were growing up — she would just leave the sheet pans right out in the sun to dry out:)
oh read it over again and found the temperature.
What a delicious recipe! At what temperature should it be baked?
These look great, however I am unable to get parchment paper and those silicon mats are super expensive in my parts. Any ideas as to what else I could use.
plastic wrap works great!
Um. Doesn’t that melt??
Not at really low oven temps. I have done it.
My oven seems to cook too high for fruit leather. It always comes out burned Do you have directions for using with a food dehydrator? I recently borrowed my dad’s for this exact purpose and there are no directions with his dehydrator. Thanks for any assistance:)
Yep, it will take longer, but just run the dehydrator until it is firm and not sticky to the touch
Maybe leave you oven cracked; when I make beef jerky I hang in oven, put oven on lowest setting and leave the door cracked
These are a fab alternative to the additive doused, artifical-flavour laden rolled snacks that masquerade as one of a kids’ 5-A-Day. Thanks for the recipe. Will definitely give it a go.