Fruit Leathers
Thursday, 22 October, 2020

Fruit Leathers

  • Pineapple leather:
  • 1/2 pineapple, shaved and chopped
  • 15 dried apricots, soaked 4-6 hours
  • 2 kiwi fruits
  • 1 vanilla bean, seeds only
  • 1/2 tsp cinnamon
  • Watermelon leather:
  • 1.5 cups chopped watermelon flesh
  • 1 cup strawberries, de-stalked
  • 1 cup raspberries
  • 6 medjool dates, pitted


  1. Blend up all the leather ingredients on high.
  2. Pour the mixture into teflex sheet of your dehydrator and lightly spread it towards the ends, careful not to make the leather too thin, as it could separate during the drying process.
  3. Transfer to the dehydrator and set it for 115degrees F for 10 hours.
  4. Carefully peel off the teflex sheet and transfer your leathers onto mesh sheet with the wet part of the fruit leather facing up.
  5. Leave to dehydrate for another 5 hours.
  6. Cut them into long strips using kitchen scissors and roll into a tube. You can also place a baking sheet on top of the fruit leather before rolling and then secure the tube in place with a string for presentation.


Whenever you purchase dried fruits, like dates or apricots- be sure to read the label for ingredients and make sure they don't have any glazing agents or preservatives added.

Each recipe yields a dehydrator tray worth

Share This:

Keep Reading

Fermented Chocolate Cheesecake

This chocolate cheesecake contains many surprises. Firstly, it is fermented for extra flavour and instead of using salt, we use miso, then for an extra boost, enjoy Udo’s greens and extra vegetables in the base, so  you really can have your cake and eat it! 

Cashew Cheese and Crackers

These cheeses are a great way to enjoy fermented foods with three different cheeses, fermented vegetables, and crunchy Udo’s crackers. You can try just one cheese at a time if you have not made plant-based cheeses before, but this is a great place to start. 

Courgette Cannelloni with Lemon Ricotta

This courgette cannelloni is simple yet effective with a fresh tomato salsa, Udos lemon Ricotta and fresh herbs. A wonderful summer treat for lunch!