For all of you fruit-lovers, here’s a must-try recipe: homemade fruit leather.
It’s as yummy as the fruit snacks you gobbled up as a child, minus the juice that squirted out of the center. And it’s as healthy as the fruit strips you eat as an adult–but much cheaper!
First, pick your favorite tropical fruits. For my house, that’s banana and mango. My husband eats a banana almost every day, and I’m a happy girl when there are ripe mangoes in the fruit basket. Place those in your Vitamix blender container.
Hint: after you cut your mango or pineapple, squeeze the juice from the core and add that into your blender!
Next, add a few other fruits for more tropical flavors. I tossed in a few chunks of frozen pineapple, peaches, and strawberries.
Blend on high for thirty seconds until all of your tropical fruits are pureed.
Pour that out onto a baking sheet lined with parchment paper. Be sure to smooth it out to an even thickness all over, approximately one-sixteenth of an inch (the thickness of a store-bought fruit roll up or fruit leather strip).
Here’s how you dehydrate your fruit leather:
- Use a dehydrator, and follow the manufacturer’s instructions.
- If you don’t have a dehydrator–no problem! You can use your oven. Heat your oven to the lowest temperature setting, no higher than 170°F. Bake your fruit leather for 3-5 hours, checking every hour, until it’s no longer sticky to touch.
Wasn’t that simple? Yep! Blend fruit in your Vitamix then dehydrate it for a few hours!
What are your favorite homemade fruit leather flavors?
- 1 ripe banana
- Juice from 1 mango*
- 1 cup frozen tropical fruit (mango, peach, strawberry, pineapple, etc.)
- Preheat oven to warm, or it’s lowest temperature setting (no higher than 170°F).
- Line a baking sheet with parchment paper.
- Place all ingredients in blender and blend on high for 30 seconds.
- Smooth the fruit puree over the parchment paper. Make sure all areas are evenly spread about 1/16 of an inch thick (approximately the thickness of a store-bought fruit roll-up or fruit leather).
- Bake for 3-5 hours, until no longer sticky to touch.
- Leave on the parchment paper and cut into strips. Store in a jar or airtight container for up to two weeks.
How to juice a mango: slice off the edible sides, then use your hands to squeeze juice from the core. Substitute with 2 tablespoons of orange or tropical juice.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 38mgCarbohydrates: 33gFiber: 3gSugar: 26gProtein: 1g