Pumpkin fruit leather is a great harvest treat. It’s nice and fall-y flavor. I don’t know if I’d care for it much in the spring, but it’s perfect in the cold months.
For a information on dehydrators or drying methods, check the classic apple recipe.
Also note, these recipes are the right size for my dehydrator trays. You may need to adjust the amounts for your own individual trays/drying methods.
Now, on a more specific note, classic apple leather is my daughter’s favorite. She likes things plain and simple. I personally think it’s kind of… boring. But if your kid (or you) like boring, you may love this leather.
The recipe? Just 1 1/2 c of applesauce. Smooth it onto the tray in as even layer as you can get. The smoother you can get the applesauce, the better it will dry. I plan on investing in a silicone bench scraper
I don’t have any fruit leather trays, and I am on the fence about getting them. Sometimes the food just sticks to them. Instead, I take a square section of parchment paper, place it over the dehydrator tray to mark where I need to make a few cuts to fit over the center vent and then mark the edge of the tray, as well. (I just set it on the tray and rub my fingers over the tray and let a crease form, then I use that as a guide to cut. It’s an imperfect art, but I like the results. I also don’t cut the center all the way off, but make lots of slits, so that if anything is runny, it has less of a chance of falling through the layers. That’s a mess.
- 1 1/2 c applesauce
- Other tools:
- dehydrator
- Parchment paper (or leather trays)
- spatula or bench scraper
- Spread the applesauce evenly on the dehydrator tray lined with parchment paper
- Turn dehydrator on and let it do it’s work for 6-8 hours. I start the dehydrator in the morning and turn it off in the afternoon or evening, depending on when it’s done.
- Cut the leather into desired strips or sections. somewhere between 5-15 sections is ideal.
