- 2 to 3 pounds of fruit (apples, bananas, pears, berries, mango, kiwi, etc.)
- 1 teaspoon sea salt (optional)
- Spices to taste (cinnamon, nutmeg, etc.)
- Sweetener to taste (raw honey, maple syrup, sugar, etc.)
- 2 Tbsp whey or water kefir
- Jar with lid for culturing the fruit mixture (canning jars work well); fermenting jars with airlock set-ups also work well
- One of the following:
- Food dehydrator
- Oven capable of being set to a low temperature
- A hot sunny day
- Or similar method which allows the fruit leather to dry within 8 to 24 hours
Step One: Culture the Fruit Mixture
- Prepare the fruit (core apples, remove unwanted seeds from other fruits, etc.) and cut up the fruit into manageable pieces.
- Process the fruit in a blender, food processor or food mill until the mixture is relatively smooth.
- Mix in the salt, spices, sweetener, and whey or water kefir.
- Place the mixture in a canning jar (leaving 1 to 2 inches of headroom) and place a lid on the jar. Allow the jar to sit in a warm spot (70° to 80°F) for 2 to 3 days.
- When the culturing process has completed, use caution when removing the jar lid as pressure may have built up.
Step Two: Dry the Fruit Leather
- Spread the fruit mixture on sheets of unbleached parchment paper or a silicon sheet that fits inside your food dehydrator, or on a baking sheet if using your oven. Tip: If the mixture is very watery, try straining the mixture through a tea towel or tight-weave cheesecloth to thicken it up a bit. The strained juice is delicious to drink and contains beneficial bacteria from the culturing process.
- Allow the fruit leather to dry overnight or for 8 to 24 hours. The exact length of time will depend on the temperature used and the thickness of the mixture. We recommend setting your oven or food dehydrator to 110°F or less to preserve the beneficial bacteria.
- The fruit leather is done when it is smooth and no longer sticky.
Store the finished fruit leather in an airtight container.