Chewy, naturally sweet, and full of real fruit flavour — this homemade fruit leather recipe is easy to adapt to your favourite seasonal fruits.

Ingredients (for fruits that can be puréed raw)

• 500g soft, ripe fruit (see list below)
• 1–2 tbsp raw honey or maple syrup, to taste
• 1 tsp fresh lemon juice

Best Fruits to Use Raw

These fruits can be puréed raw and used directly in this recipe:

• Berries (strawberries, raspberries, blueberries, blackberries)
• Mango
• Kiwi
• Banana (best mixed with other fruits for flavour balance)
• Soft ripe plums or apricots (if very juicy, see adjustments below)

If using frozen fruit from the above list:

1. Thaw fully before blending — this ensures even texture and drying.

2. Strain if needed for smoothness (especially berries).

3. Taste and adjust sweetness and lemon juice after blending — freezing can dull flavour slightly.

You’ll Need

• Blender or food processor
• Fine mesh sieve (optional)
• Baking trays lined with parchment or silicone mats
• Oven or dehydrator

Method

1. Purée the fruit: Blend the fruit, honey, and lemon juice into a smooth purée. Taste and adjust sweetness if needed. Optional: press through a sieve to remove seeds for a smoother result.
2. Spread evenly: Pour onto the lined tray and spread to about 3mm thick, keeping edges slightly thicker.
3. Dry slowly:
   Oven: set to its lowest setting (50–70 °C) with the door ajar and dry for 4–8 hours.
   Dehydrator: set to about 57 °C (135 °F) and dry for 6–8 hours.
   Flip if the underside is sticky after the top is dry, and continue drying as needed.
4. Cool, cut & condition: Cool completely, peel from the tray, cut into strips, and roll up if desired. Store in an airtight jar. For longer storage, refrigerate or freeze.

Note: Fruits that Need Cooking First

Some fruits have very high water content or low pectin, and benefit from a quick cook before drying:

• Watermelon
• Melon
• Grapes
• Peaches (if underripe or very juicy)
• Pears (if underripe or very juicy)
• Rhubarb

Cooking these fruits for 10–15 minutes over medium heat helps evaporate excess water and concentrate their flavour, making a thicker purée that dries better.

Recipe Adjustments for High-Water Fruits

• Cook the purée first to reduce water content.
• Or mix it with about 25–50% apple or pear purée (which has more natural pectin and body) to improve texture.
• Be prepared for longer drying times — up to 10–12 hours instead of 4–6.