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Cultured Fruit Leather

Cultured fruit leather is a great way to get beneficial bacteria into your kids diet and makes a great snack to pack in lunches


  • 2 to 3 pounds of fruit (apples, bananas, pears, berries, mango, kiwi, etc.)
  • Spices to taste (cinnamon, nutmeg, etc.)
  • Sweetener to taste
  • 2 tablespoons whey or water kefir


  1. Prepare the fruit (core apples, remove unwanted seeds from other fruits, etc.) and cut up the fruit into manageable pieces.
  2. Process the fruit in a blender, food processor or food mill until the mixture is relatively smooth. 
  3. Mix in the spices, sweetener, and whey or water kefir.
  4. Transfer to a quart jar, leaving at least an inch of headspace.
  5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved, about 1-3 days. If using a tight lid, burp daily to release excess pressure. 

 How To Dry the Fruit Leather:

  1. Spread the cultured 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.
  2. 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.  
  3. The fruit leather is done when it is smooth and no longer sticky.

Store the finished fruit leather in an airtight container.

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