Tag Archives: peaches

Super Simple Fruit Leather

fruit leather

Summer is winding down and fall is right around the corner.  I cannot wait for the pumpkin spice lattes to start flowing in about a week!  I don’t know about you, but this is also the time of year that the overabundance of gardens start to show up at work.  You know – zucchinis showing up in your car if you leave your window open while running in to the grocery store, tomatoes and cucumbers left in the breakroom, peaches and pears at their peak flavor.  Well, if you have an abundance, what can you do with it that doesn’t involve too much work?  Fruit leather, my friends!

I was a little sneaky and made Fruit (and veggie) Leather for my kids.  They didn’t even know.  Not that they would complain – they can only say about 8 words each.  😉

The recipe here is more of a guideline than a strict recipe.  You could add any combo of veggies and/or fruit you want!  But there are a few key points to remember:

  • I ALWAYS bring my mixture to a boil before drying.  Better to kill any stray bacteria you can.  Die, buggies, DIE!!
  • Dry until the leather is no longer sticky to the touch.  That means enough water has evaporated, and no water means less of a chance of spoilage.
  • Technically, you could store the stuff at room temp, tightly wrapped, for a couple of weeks.  I like to store mine in the refrigerator, tightly wrapped.

What can you do with fruit leather other than eat it straight up?  Cut it up and put it in your oatmeal, your favorite trail mix, homemade granola, add it to cookies and cakes, etc.  Or you could soak it in a little hot water until it dissolves for baby food.  Or so all the dehydrating books say…

Super Simple Fruit Leather

  • 5 cups fruit/veggie puree – peel fruit like peaches, pears, and apples
  • 1 Tbsp lemon juice
  • 1/3 – 1/2 cup sugar (depending on sweetness of your fruit/veggie puree)
  • 1/4 tsp cinnamon (optional)
  • Cooking spray
  1. Place puree, sugar, lemon juice, and cinnamon in a saucepan on the stove.  Bring to a low boil, and let boil gently for about 5 minutes.
  2. Place parchment paper on cookie sheets or extra wide plastic wrap over your food dehydrator tray.  Be sure not to block the airflow around the tray with plastic wrap.
  3. Spray the parchment paper or plastic wrap with cooking spray.
  4. Ladle the puree onto the prepared trays.  It should be about 1/4 inch thick on each tray and should fill about 2 trays.
  5. Place in a 130°F oven or food dehydrator set at 145°F.  WALK AWAY.
  6. Allow to cook/dry for 8-12 hours, or until no longer sticky.
  7. Gently lift the parchment paper or plastic wrap off the cookie sheet/tray.
  8. Cut into strips or shapes with kitchen shears – wrap each piece well with plastic wrap.
  9. Store in an airtight container at room temp or in the fridge.

I made 3 different combinations this weekend:

  • 2 cups pureed cooked carrots and 3 cups pureed peaches
  • 1 cup plums, 2 cups nectarines, and 2 cups peaches
  • 1 cup blueberries, 4 cups grapes

Fruit Smoothie Pops

We got some awesome produce in our last Bountiful Basket.  The fruit included bananas, cantaloupe, peaches and oranges.  Because I am the only person in the household that will eat those yummy things, I needed to figure out what to do with them.

Fruit Smoothies are a wonderful treat.  You know what’s even better on a hot summer day?  Fruit Smoothie Pops.

This recipe can be altered to use up any fruit that is lying around the house.  Pineapple or Mango would be great in these.  You can also add a dollop of yogurt or sour cream. What do you like in your fruit smoothie?

Fruit Smoothie Pops

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  • 1/2 cantaloupe, seeded and cut into chunks
  • 1 small banana, cut into chunks
  • 4 small peaches, pitted and cut into chunks (peeling is optional)
  • juice of 2 small oranges
  • 5 large strawberries (I used frozen)
  • 1/3c. simply syrup (recipe follows)

Place all fruits and liquids in a blender.  Blend until smooth.  Pour into Popsicle molds, leaving about 1/4 inch from the top to allow for expansion during freezing.  Freeze until solid, 4 or more hours (depending on your freezer).  Dip mold in a sink full of warm water to loosen popsicles, pop out of the mold, wrap in plastic wrap, and return to the freezer.  Enjoy!

Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 1/4 tsp vanilla extract

In a small saucepan, bring water to a boil.  Stir in sugar and continue to heat on low until sugar dissolves.  Remove from heat and let cool about 10 minutes.  Add vanilla extract.  Pour into a glass bottle, cap tightly, and refrigerate.  Also great to sweeten tea, coffee, etc.