Fruit Leather

• Fruit of choice (I use a frozen straw-rasp-blackberry mix, and a “tropical” mix with mango, grapes, peaches and strawberries. Note that strawberries by themselves are not very sweet, and should be mixed with apple or other sweet fruit, or sweetener)

• Applesauce (optional)

• Sweetener (optional and not recommended), such as white sugar, honey, or corn syrup

Puree fruit mix or mixes (I usually make a few and then mix them randomly to make different flavors of leather in each batch), cooking where necessary. Spread plastic wrap (check to make sure it doesn't melt below ~150 degrees, I doubt any do, but I can't make promises about cheap store brands) on dehydrator trays (if wrap is bunching/not sticking, dampen your hand and wipe it along the tray to decrease static and make it stick better). Pour about one cup per tray of fruit puree on plastic wrap on tray, spreading evenly. Heat for 6+ hours at 135-145 until dry. Peel the dried fruit leather from the plastic (some may have not dried, for example where the plastic folded over it on the edges during the drying, just discard/eat those bits), roll up, and cut into bit size rolls.

Can be stored in the freezer for a different texture and/or to preserve for a long time, otherwise just store in an airtight plastic bag.