Homemade Cherry Fruit Leather (Print Version)
# Ingredients:
→ Fruit Base
01 -
4 cups fresh cherries, pitted
02 -
60 ml water
03 -
65 g honey or granulated sugar, optional
# Instructions:
01 -
Thoroughly wash cherries and remove any stems and leaves before pitting them with a cherry pitter.
02 -
Combine pitted cherries, water, and honey or sugar in a non-reactive pot. Bring to a gentle boil over medium heat, stirring frequently, and simmer until cherries are fully softened.
03 -
Transfer the cooked cherry mixture to a blender or food processor and process until completely smooth.
04 -
Line dehydrator trays with parchment paper or food-grade silicone sheets. Spread the cherry puree evenly over the surface with a spatula.
05 -
Set dehydrator to 52°C (125°F) and dry for 8–12 hours, or until the fruit leather is pliable and no longer sticky to the touch.
06 -
Preheat oven to 77°C (170°F). Line baking trays with silicone mats. Spread puree in two even layers and bake for 5 hours, rotating trays periodically until tacky and fully dried.
07 -
Carefully remove dried fruit leather from trays. Use scissors to cut into strips and roll each strip. Store in an airtight container; adding an oxygen absorber helps reduce moisture.
# Notes:
01 -
For best preservation, store fruit leather in the refrigerator. The technique adapts well to any seasonal fruit.
02 -
Cherry pits may be reserved separately for applications such as syrup or jelly, but are not used in the fruit leather.