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How to Make SCOBY Fruit Leather (Recipe)

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homemade kombucha fruit roll ups
Wellness Mama » Blog » Recipes » How to Make SCOBY Fruit Leather (Recipe)

We’ve been brewing kombucha on our kitchen counter for years, long before it was available in grocery stores. It turns out you can do more with kombucha than just drink it… you can turn it into a favorite kids’ snack that they won’t even know is good for them!

This SCOBY fruit leather recipe doesn’t require any special equipment and gets all of its yummy flavor from fresh fruit.

SCOBY Fruit Leather Made From Kombucha

If you’ve brewed kombucha you know that with each new batch the brewing culture, called a SCOBY (which stands for Symbiotic Colony of Bacteria and Yeast), creates a “baby” or daughter culture that can be used to brew its own batch.

While this is an awesome way to continue the procreation of the kombucha species, these baby SCOBYs can add up and a new kombucha brewer may wonder what to do with them all!

When I first started getting into making kombucha, I tried to pass on these baby SCOBYs to friends and family so they could brew their own kombucha as well. Truth be told, I only had a few friends who were interested in trying it, so I eventually ended up composting most of my SCOBYs because I didn’t have another use for them.

Fast forward a few years and I met Hannah and Alex (who my kids call “The Kombuchas”) at a health conference. They own Kombucha Kamp and are the authors of the fantastic book The Big Book of Kombucha, which is a gorgeous and informative encyclopedia of everything about this delicious fermented drink.

Hannah and Alex gave me a sample of a delicious treat that they make: fruit leather with leftover SCOBYs! I thought it was a brilliant way to use excess SCOBYs and get the benefits of the enzymes and probiotic cultures it contains.

SCOBY Fruit Leather Recipe

This recipe is similar to my original fruit leather recipe, but has the added benefits of the kombucha cultures. It is so simple to make and my kids love these as snacks or an after dinner treat.

You can easily make this in a dehydrator or oven and it is the perfect way to use up extra kombucha SCOBYs. If you brew kombucha, give these a try!

If you’ve never made kombucha… what are you waiting for? Use this simple tutorial to get started (or this one for a continuous brew) and save your extra baby cultures for this recipe.

homemade kombucha fruit roll ups

SCOBY Fruit Leather Recipe

Our family loves this healthy probiotic-rich treat. When dehydrated at a low temperature, the SCOBY maintains its healthy acids and bacterial activity. Kids will never suspect this delicious snack is healthy for them!
Prep Time 20 minutes
Cook Time 1 day 12 hours
Total Time 1 day 12 hours 20 minutes
Calories 31kcal
Author Katie Wells

Servings

10 -12

Ingredients

Instructions

  • Combine the fruit and sugar in a medium saucepan.
  • Cook over medium heat, stirring frequently, until the fruit and sugar are thoroughly broken down and combined, about 10 minutes.
  • Add the fruit mixture and SCOBY puree to a blender, along with the spices if using, and pulse until the mixture has the texture of applesauce and all the ingredients are combined.
  • Spread the mixture onto wax paper, parchment paper, or silicone dehydrator sheets in a layer about ¼ inch thick.
  • Dehydrate for 12 to 36 hours. If you’re using a dehydrator, use the lowest setting (95–110°F  or 35– 43°C). If you’re dehydrating in an oven, set it to its lowest temperature and prop the door open.
  • Once the mixture is dried and no longer sticky, gently remove from the wax paper. If the leather is difficult to remove from the wax paper, stick it in the freezer for 10 to 15 minutes; then peel off.
  • Cut the leather into strips. These can be rolled up or cut into bite-size pieces. Store in an airtight container at room temperature; they will keep indefinitely but might dry out over time.

Nutrition

Nutrition Facts
SCOBY Fruit Leather Recipe
Amount Per Serving
Calories 31 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Carbohydrates 7.9g3%
Fiber 0.9g4%
Sugar 6.6g7%
Protein 0.2g0%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Play with the spices and fruits to come up with your favorite kind — the combinations are endless! 

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you brew kombucha? Will you start?

Recipe excerpted from The Big Book of Kombucha © Hannah Crum © Alex LaGory. Photographs by © Matt Armendariz. Used with permission of Storey Publishing.

Sources

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Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

61 responses to “How to Make SCOBY Fruit Leather (Recipe)”

  1. Kate Avatar

    I’m curious about the sugar too is it for the SCOBY? I make fruit leathers with out all the time.

  2. Naomi Avatar

    This is amazing! I’ve given away so many scobys and feel bad about booting the extras out of the hotels, but I’ve run out of room. Now I’m going to try this recipe, it’ll be a great treat for camping trips, along with homemade venison jerky! With this being strawberry season, what better purpose to use fresh fruit? Thanks so much for posting! I never would’ve thought that you can eat the scoby!

    1. Hailey Avatar

      Do we wait for the strawberry/sugar mix to cool to room temperature? Or can we just wait 5 minutes or so?

  3. Nicole Avatar

    I don’t understand if the sugar is necessary to continue to feed the SCOBY, or if I can omit the sugar because the SCOBY is dried.

    Does anyone have an answer to this question?

    1. fiona Avatar

      The scoby won’t need the sugar unless its fermenting which obviously this isn’t.
      Just finished making a batch using pears for the fruit and omitted the sugar. It turned out sweet and very tasty although a little different in texture than plain fruit leather.

  4. Jane Avatar

    I’m curious, too, could you use stevia or honey instead of sugar. I’d be glad to hear from anybody that has used no sugar. Also, I have 2 gal jars with SCOBYs that I haven’t add any new kombucha in over a year to feed them, they look great, nice & thick & creamy white…but are thy still good to use , being that I haven’t fed them in so long? I’ll look for an answer from you good people!! 🙂

  5. Andrea King Avatar
    Andrea King

    I’m surprised that sugar is in the mix as well. Especially in a day when we are all trying to get off sugar…

  6. Sandy Avatar

    I definitely want to try this!!! Can you use parchment paper in the dehydrator instead of waxed paper?

    1. Sue Avatar

      I used parchment paper and it worked fine. Instead of removing the paper, I rolled the fruit and paper up together and cut with scissors or a sharp knife. The parchment peeled right off and the Grandkids loved it!
      Made it kinda like a fruit roll-up. it also helped keep them from sticking together in the storage jar.

  7. Kathryn Avatar

    5 stars
    Brilliant! Thank you so much for this. It’s time to clean out my kombucha crock and I didn’t know what to do with all the SCOBYs. This is perfect..

  8. Kayla Avatar

    I’m curious if you can substitute honey for the sugar in this recipe?

  9. Leslie Davidson Avatar
    Leslie Davidson

    I heard that I shouldn’t use Kombucha if I’ve had Candida problems. Can you share anything about that, Katie. Plus, thank you for all the helpful information. I’m listening to the Truth about Cancer episodes and they are incrediblely helpful!

    1. Naomi Avatar

      5 stars
      I’m curious about that as well, since she listed ‘kills candida’ as one of the benefits. I’ve only seen candida diets suggest to avoid kombucha because of the airborne yeast but I’m interested in learning more. What is the source for that benefit @Wellness Mama?

    1. Wellness Mama Avatar

      water kefir technically has “grains” not a leathery SCOBY like Kombucha so I’m not sure if this would work.

  10. Nicole Avatar

    Is the sugar necessary to “feed” the SCOBY or do I have the option to omit this? I noticed a few people have asked, but I don’t see an answer yet.

  11. Lucy Avatar

    I just found out about this wounderful tea from your new book. I’m getting my first SCOBY from a health food store here. Can’t wait to try making my first batch. Love your new book and thank you for sharing your gift with others.
    Lucy

  12. Nina Avatar

    We neglected our Kombucha for a long time this winter and we ended up with a totally healthy, but gigantic 8 pound scoby. It was almost 5 inches thick and as large as a dinner plate. OOPS! Totally wish I had seen this article before we composted it!!!!

    1. Quin Avatar

      5 stars
      I so hear you!

      Wish I’d seen this ealier. Mine was like something out of a hippy horror movie. Eventually, we went out of town, and the fruit flies got to it. I put it outside in the garden. It was like burying a beloved pet!

  13. Rene Hinds Avatar
    Rene Hinds

    Katie,
    I think this is a wonderful idea. I’ve been drying fruit for years and appreciate this recipe. One question: Do you have any idea of what remains in the prepared leather of probiotic culture? Does it at all survive the drying? I have found that drying at a fairly low temperature for a longer period preserves the enzymes, but I suspect the probiotics won’t survive. Any thoughts?

  14. fiona Avatar

    Really,really good idea. I hate to throw scobys out which feels like I’m throwing my own children away. I have a dehydrator and will try this although I think I may omit the extra sugar and see how it turns out.

  15. Steve Avatar

    5 stars
    What a great idea. I was brewing Kombucha about 20+ years ago for a while and couldn’t figure out what to do with all the babies. I gave some away, blended some up in smoothies wondering if they were healthy or not. Most of them got composted. There wasn’t too much info back then about kombucha. I thought scientists should maybe make artificial skin for burn victims with it or dollmakers or dry it for lampshades.

    1. Ana Avatar

      5 stars
      Hahaha!!! Or perhaps used for art canvas, or processed into a sustainable form of plastic…or is anyone up for a game of slippery frisbee??

  16. Laura Avatar

    Won’t the heat kill all of the beneficial prebiotic? We’re instructed to let the tea come to room temperature before adding the scoby so it doesn’t die

    1. Ana Avatar

      Wellness Mama instructed us to dehydrate it at lowest setting or use the oven with the door propped open. That will leave the temperature below 105F, which keeps all enzymes alive.

  17. Heather Avatar

    Could you add protein powder to the mix to make it a protein-rich snack as well?

  18. Lauren Avatar

    Do you have to include the sugar? Seems like a no-no in fruit leather…

    1. Dashaina Avatar
      Dashaina

      I am wondering the same. We have very ripe tropical fruits and never have to add sweetener khoney or sugar), so I’m also wondering the purpose it serves in this recipe other than sweetening. Which now that I’m thinking about it, when stuff is dehydrated or dried, it would concentrate the sweet or salty flavour. It just seems a bit excessive.

4.37 from 22 votes (9 ratings without comment)

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