• Wash and prepare the fruit by removing stems, pits, peels, or cores if necessary.

  Note: I do NOT peel peaches or apricots when making fruit leather. I simply chop the peaches up into small pieces.
• Add the fruit, applesauce, and a splash of lemon juice to a blender or food processor.

  Blend until completely smooth.

Dehydrator Method

• Lightly spray fruit leather trays or silicone liners with nonstick cooking spray.

  Pour the fruit puree onto the trays and spread into an even layer about ⅛-inch thick using an offset spatula.

  Note: Leave the edges just slightly thicker than the center to help everything dry evenly.
• Dry at 135°F for 8-10 hours, depending on the fruit, humidity, and thickness.

  The fruit leather is finished when it peels easily from the tray and no longer feels sticky.
• Allow the fruit leather to cool completely. Peel it from the tray, cut into strips with kitchen scissors or a pizza cutter, and roll each strip in parchment paper.

Oven Method

• Preheat your oven to its lowest temperature, 170 degrees or lower.

  Line a rimmed baking sheet with parchment paper or a silicone baking mat.

  Spread the fruit puree into an even ⅛-inch layer, leaving the edges slightly thicker than the center.
• Bake for 4-8 hours, checking periodically. Rotate the pan if your oven has hot spots.

  The fruit leather is ready when it peels easily from the parchment and feels dry but still flexible.

  Allow it to cool completely before cutting into strips.