Unique Blackberry Sweetness with a Bit of Zest
Fruit leather is a chewy, dried fruit product, much like Fruit Roll-ups, that you can make at home with your dehydrator. Fruit leathers are made by pouring puréed fruit onto a flat surface for drying. When dried, the fruit is pulled from the surface and rolled. It gets the name “leather” from the fact that when puréed fruit is dried, it is shiny and has the texture of leather. Loved by kids of all ages, these are easy to make and quite tasty!
Dark, sweet, and fresh, Blackberry Mint and Lime Fruit Leathers are the perfect summer treat. In my neck of the woods blackberries grow everywhere. What a great way to use them! If you prefer this fruit leather without the seeds, you can strain the purée through a fine mesh colander.
One pound of blackberries equals about 3.12 cups, about 50 to 52 berries. A 1-cup measure 1 cup has 15 to 16 blackberries depending on their size. Blackberries are commonly found in 1 pint plastic clamshell containers; these hold about 30 to 32 berries. For this recipe you will need about 2 pints.
To learn about making fruit leathers in general, see Fruit Roll Ups Recipe.
For hacks to keep your leathers from sticking, see Food Stuck to Dehydrator Trays?
To make Fruit Leather in your oven, see Making Fruit Leathers in Your Oven.
To handle cracks and buckles in your Fruit Leathers, see Cracks in Your Fruit Leathers?
To read our best tips & tricks, see Fruit Leather Perfection Secrets.
Blackberry, Mint, & Lime Fruit Leather
This recipe makes (see note):
*2 full fruit leather trays for Excalibur-type dehydrators (box-shaped) or
*3 full 15-inch fruit leather trays for Nesco-type dehydrators (round-shaped)
4 cups blackberries
1/4 cup fresh mint leaf or 4 teaspoons dried mint
1/4 cup honey or corn syrup
1 tablespoon lime juice
2 teaspoons lime zest or 2 teaspoons lime powder
- Select ripe or slightly overripe fruit. Wash fresh mint and berries in cool water. Cut mint into mince.
- Using blade attachment in the food processor, blend ingredients until fruit until is smooth (or use a high-powered blender, processing in batches).
- If seedless leather is preferred, strain purée through a fine mesh colander. Pour purée into a tight mesh strainer over a bowl and push the purée through the strainer, leaving the seeds behind. *Please be aware you will not have as much purée to fill your trays, so plan accordingly.
- It is best to use parchment paper to line your trays as this recipe will stain.
- Fruit leathers can be poured into a single large sheet (13″ X 15″) or into several smaller sizes. Spread purée evenly, about 1/8-1/4 inch thick, onto lined trays with a good grade of parchment paper. An offset spatula will help with evenness. Tamp the trays lightly on the countertop to help even out as well.
- Avoid pouring purée too close to the edge of the trays. The larger fruit leathers take longer to dry. Approximate drying times are 6 to 8 hours in a dehydrator, up to 18 hours in an oven.
- Dry fruit leathers at 140°F/60°C. Flip the leathers halfway through to speed drying. Leather dries from the outside edge toward the center. Test for dryness by touching center of leather; no indentation should be evident.
- While warm, peel from trays and roll, allow to cool. Rewrap the roll in plastic or parchment after cutting with a pizza cutter or kitchen scissors. Cookie cutters are used to cut out shapes that children will enjoy.
Store in an airtight container. Chances are the fruit leather will not last long enough for storage. If it does, it will keep up to 1 month at room temperature.
For storage up to 1 year, place tightly wrapped rolls in the freezer.
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