recipe

“It smelled so good while cooking. It's amazing how it changed colors." —Selah, recipe tester, age 10

safety
  • Uses a knife
  • Uses the oven
difficulty
  • Advanced
time
  • 5 to 6 hours, plus cooling time
yield
  • Makes 12 fruit strips

hey curious cook—

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Prepare Ingredients

Vegetable oil spray
4 cups
mixed berries (blueberries, raspberries, and strawberries—strawberries hulled and chopped)
2
large Granny Smith apples (8 ounces each), peeled, cored, and chopped
¼ cup
sugar

Gather Cooking Equipment

Pencil
Ruler
Parchment paper
Rimless baking sheet
Blender
Rubber spatula
Fine-mesh strainer
Large saucepan
Ladle
Whisk
4-­cup liquid measuring cup
Icing spatula
Oven mitts
Cooling rack
Scissors
1
 
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 200 degrees. Use pencil and ruler to draw 14‑by-11‑inch rectangle on large sheet of parchment paper. Flip parchment and place on rimless baking sheet. Spray parchment evenly with vegetable oil spray.

 
2
 
4 cups
mixed berries (blueberries, raspberries, and strawberries—strawberries hulled and chopped)
2
large Granny Smith apples (8 ounces each), peeled, cored, and chopped

Place berries in blender jar followed by apples. Place lid on top of blender and hold lid firmly in place with folded dish towel. Hold down pulse button for 1 second, then release. Repeat until fruit is finely chopped, about ten 1-second pulses, scraping down sides of blender jar with rubber spatula a few times.

 
3
 
¼ cup
sugar

Add sugar and replace lid. Process until very smooth, about 3 minutes, stopping to scrape down sides of blender jar with rubber spatula halfway through processing.

 
4
 

Place fine-mesh strainer over large saucepan. Pour berry mixture through strainer into saucepan. Use back of ladle to stir and press on mixture to get out as much liquid as possible; discard solids in strainer.

 
5
 

Bring mixture to boil over medium-high heat. Reduce heat to medium-low and gently simmer, whisking often and lowering heat if mixture begins to splatter, until mixture is thickened, about 30 minutes.

 
6
 

Ask an adult to help pour mixture into 4-cup liquid measuring cup. Mixture should measure 2 cups. If it is more than 2 cups, return mixture to saucepan and continue to cook over medium-low heat until mixture measures 2 cups.

 
7
 

Carefully pour berry mixture onto center of parchment-lined baking sheet (ask an adult for help) and spread into smooth, even layer following photos, below.

2 up fruit leather spreading 1-2

Pour berry mixture onto center of parchment-lined baking sheet (ask an adult for help).

Use icing spatula to spread mixture into even layer to edges of 14-by-11‑inch rectangle. Gently jiggle and tap baking sheet on counter to create smooth, even layer.

 
8
 

Place baking sheet in oven and bake until mixture is set, 4 to 5 hours. To check for doneness, use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Gently touch center of fruit leather—it should feel dry but slightly tacky to touch, and fruit leather should peel away from parchment cleanly. (If it’s still too wet, use oven mitts to transfer baking sheet back to oven and continue baking.)

 
9
 

Let fruit leather cool completely, about 30 minutes. Use scissors to cut fruit leather (along with parchment backing) crosswise into twelve 1‑inch-wide strips (trimming away any dry edges as needed). Roll up fruit leather strips. Serve. (Fruit leather can be stored at room temperature in airtight container for up to 2 weeks.)

Using kitchen shears makes cutting fruit leather into strips quick and easy.