26
Jun

Homemade Fruit By The Foot

FruitBytheFoot

We took a road trip last week and as I was packing up snacks to keep my little guy busy during the drive, I realized that I had a few containers of berries that needed to be eaten before we left. My son loves fruit leathers and I usually just spring for the expensive organic ones at the store, but they usually have added sugar. I’d been wanting to make them from home in my dehydrator for quite some time but just never got around to it, so this seemed like the perfect occasion.

Of course, we had to do a taste test to make sure they would satisfy him on our trip. I’m always so relieved and excited when Asher eats the things I make. He’s my biggest critic, aside from my husband!

 

If you used a SilPat, gently lift from the corner and peel off the rectangle. Lay it on a piece of parchment paper, then cut into 1 inch strips using a pizza cutter or knife. Next, use scissors to cut the parchment into strips in the same size. Roll them up and keep in an airtight container for a week. If the rolls come undone, you can secure the end with a small piece of tape.

 

Shared with Slightly Indulgent Tuesdays

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Homemade Fruit By The Foot

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

  • 4 cups mixed berries (I used raspberries, blueberries, strawberries, and blackberries)
  • 1/2 cup unsweetened apple juice or water
  • 1 teaspoon lemon juice
  • 1/4 teaspoon lemon zest
  • 1 tablespoon honey (you may need more if your berries are really sour)

*If using frozen berries, omit the apple juice and substitute 1/2 cup unsweetened apple sauce

Instructions:

  1. Combine all of the ingredients in a saucepan over medium-high heat. Simmer for 20 minutes, until the berries have popped and some of the liquid has evaporated.
  2. Pour the mixture into a blender, then carefully blend until smooth.
  3. Line 2 rimmed baking trays with a SilPat or parchment paper, then pour half of the fruit mixture through a fine mesh sieve and onto the first tray and half onto the second. Use a spatula to lightly spread the mixture evenly across the baking sheet, to about 1/8 inch thick.
  4. If you have a dehydrator with a fan in the back, these will only take about 3 hours on the high (150 degrees) setting. Without a fan, they’ll take about 8-10 hours on 150 degrees. I would assume that a convection oven would also take less time, but have not tried it yet.
  5. You will know they’re done when you touch them lightly with your finger and they are no longer sticky. If the edges get a little too brittle and dry, you can brush a tiny bit of water over it and will be good as new!
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  • http://againstallgrain.com/ Danielle

    Hi Brooke, you can store them in an airtight container for up to a week. ~Eileen

  • Kelly C

    I’m going to get these today w fresh plums, strawberries and blackberries. Can’t wait! These will be an excellent quick snack and a great alternative to gluten-free sweets no one really needs. :)