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For me, one of the great sites and smells of summer is a big basket of fresh peaches. We love eating them so much in my house that I tend to go a bit overboard at the farmers’ market every Sunday and buy way more than we could possibly eat in a week. As the days go by, some get bruises while others become uber soft and juicy. Unless you want to eat peaches for every meal there’s nothing you can really do with them except….make fruit leather!
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If you think my kids like eating peaches, you should just see how excited they get for this homemade fruit leather. They go through it so quickly I tend to make about three batches a week, but one of the great things about this recipe is that it stays good for weeks, if not longer.
Peach Fruit Leather
Ingredients
- 4 ripe peaches (skin on)
- 1 tablespoon honey (optional if fruit isn’t ripe enough)
Instructions
- Preheat oven to 225 F degrees.*
- Rinse and remove seeds from peaches.
- Place the peaches and honey in a blender and puree until smooth.
- Pour the mixture onto a parchment lined baking sheet and spread with the back of a spoon or spatula in a large rectangle (my rectangle was 11 x 15 inches) making sure that the thickness is completely even.
- Bake for 3-4 hours or until dry and not sticky to the touch. Remember, cooking times will vary depending on how thick you spread your mixture and how much water (juice) is naturally in the fruit.**
- Set aside and cool at room temperature; it takes several hours for the fruit to soften up. Note that when you first take the fruit leather out of the oven, the edges will be a bit dry and crispy, but if you allow it to sit out for several hours it softens up nicely.
- Cut with a knife, pizza cutter or scissors into strips, keeping the paper on if desired, then roll the leather into “roll ups”.
- * If you choose to use a dehydrator, cook the fruit leather at 135 degrees for 5 hours.
- ** Every oven is different, so the cooking time maybe less than 2 hours if your oven tends to run hot.
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The wax paper could be to blame. Use parchment paper instead! It doesn’t have a waxy coating. I never use wax paper in the oven.
This recipe did not work for me at all 🙁 I used wax paper. Was that my downfall? I could peel the stuff off the paper. I threw it all out. I’m so bummed. I was really looking forward to eating it and hopefully making it multiple times with different fruit combinations.
My brother suggested I may like this blog. He was once totally right. This publish actually made my day. You cann’t consider just how much time I had spent for this info! Thank you!
Made plum and ginger leather with a sprinkle of ground ginger in the puree – really liked it.
Use Parchment Paper (either sprayed lightly with cooking spray or spread with a thin layer of olive oil) or use the plastic cling wrap as above. Sounds like the wax melted and stuck to your food.
I made two batches for the first time last night. One with nectarines, and one with pears. The tiny bit that I could pry off the wax paper turned out great, but I basically had to throw away the whole thing because it was glued to the wax paper. Anyone else have that problem? I thought about spraying the wax paper before spreading the fruit but the directions didn’t call for it and I thought it might change the flavor a bit so I just put it directly on the paper. Any suggestions? Thanks!
BTW I did the strawberries on 50 overnight in the oven and that worked really well.
I just made this with nectarines and though it took longer to set, it’s turned out well. I had it on 50 C for about 5 hours and turned it off as I went to bed. In the morning it was still gooey in the middle, so put it back in for another hour and then left it to go bendy and it’s great.
I did it with Strawberries whilst they were in season and they were great too – fab colour.
Can we do this with any fruit?
If so, can we mix fruit?
we’re trying to figure out how you know it’s done- the edges are hard, like it says in the recipe, but how should the middle be? when we touch the middle, it’s not sticky, but it seems super soft (you can make indention’s). it even has some splits in it and the splits are wet looking. any advice?
thanks : )
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I always end up with a bunch of bruised peaches too but had never thought to make fruit leather in the oven. I am also going to try it!
I tried to make the peach fruit leather recipe the other day and last night the strawberry fruit leather and both came out differently but not good. I followed the recipe’s exactly and neither one came out edible. I am so disappointed. I am not sure what I could do differently and I have lost so much fruit in trying that I will probably not make again. I was really excited to try this recipe. I thought I should leave feedback since neither recipe worked for me.