Homemade Fruit By The Foot


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

Share on YummlyShare on FacebookTweet about this on TwitterPin on PinterestShare on RedditGoogle+Digg thisBuffer this pageEmail to someone

Homemade Fruit By The Foot

AUTHOR: Danielle Walker - AgainstAllGrain.com


  • 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


  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!
* indicates required

  • Pingback: 27 Classic Snacks That You Can Make From Home, Incredible | Funny Breed()

  • Julia

    It stuck to the parchment paper. Anyway, without using a slipat, of making it so it doesn’t stick? I don’t want to throw another batch out.

    • Jen

      I rub a little bit of oil (we use grape seed or olive) on the parchment paper before pouring the fruit on. It works great for me. :)

    • Celia

      make sure you’re really using parchment paper and not wax paper. In my experience, almost nothing sticks to parchment paper, but many things stick to wax.

  • Margie

    My family LOVES this recipe! This morning my 3 yo and I were craving some fruit leather, but didn’t want to wait forever (8-10 hours since we don’t have a dehydrator). Anyway, we followed steps 1 and 2, but then experimented by adding 1/3 cup of our Great Lakes grass-fed gelatin. It only took about 30 min to set in the fridge. The texture is obviously different than the leather, but the same yummy flavor remained. Just wanted to share and thank you for all your amazing recipes.

    • Chris

      Margie, Where did you get the Great Lakes grass-fed gelatin?

  • Kristina

    This is great! I used a batch of chopped plums that I forgot to can and some blueberries. I did not add any apple sauce or apple juice. I only put in the lemon juice and a tiny bit of honey. I just simmered a little longer because they were frozen. Threw it all in the food processor, strained none of it, I put the parchment paper directly on to my hydrator trays and set it for 9 hours. It’s a little tougher than store bought but both my boys love it!

  • Catheline Froehlich

    my fruit leather stuck to the parchment paper, how can I make it again without this happening, and without using silpat?

    • T.

      Try spraying a thin layer of cooking spray on the parchment before pouring the fruit onto it. It should help it peel off easier.