August is National Peach Month and Sally from our Kitchen Council is helping us celebrate peach season with a delicious, two-ingredient, and kid-friendly recipe for homemade peach fruit leather. If you have a food dehydrator at home, use Sally’s recipe below but follow the instructions of your dehydrator to make these simple fruit roll-ups. Enjoy!
Fruit leathers are one of those foods that my kids absolutely love—but that I don’t like to buy. So many store-bought leathers are made with just a tiny bit of fruit and a whole lot of added sugar, artificial dyes, and preservatives. So I make my own.
The beauty of homemade fruit leather is that you can let the natural hues and flavor of the fruit really shine. Stemilt’s Artisan Organics yellow peaches are so full of sweetness, you can even make this leather without any added sugar at all!
Keep in mind that making homemade fruit leather can be a little tricky (and sometimes sticky). But it’s worth it! Before diving in, here are a few helpful tips:
- Invest in a baking mat. I know some people make fruit leather on parchment paper, but I highly recommend using a silicone baking mat, such as Silpat. I’ve had mine for more than a decade and it’s held up beautifully. If you do a lot of baking, it’s definitely worth having.
- Make it even. This is key because it helps ensure that your edges don’t get crispy while your middle is still gooey. You can either spread the fruit puree on the baking sheet with a spatula or simply tilt and rotate your baking sheet to spread the puree evenly. Then give the pan a few good bangs on the counter top before baking.
- Be ready for some trial and error. All ovens are different, so you may need to tinker with the time. Putting the tray on the bottom rack instead of the top may shorten cooking time—so can cooking down the fruit puree for 5-10 minutes over medium heat before baking. If your oven is hotter in the back, rotate your tray every 30 minutes or so to get even baking. Depending on your oven and the thickness of your mixture, the total baking time may be more than three hours.
- Don’t expect perfection! Some batches turn out better than others. Sometimes there’s a thick spot that just won’t dry or a crispy edge that won’t roll. That’s okay—and that’s the beauty of homemade. My kids love gobbling up less-than-perfect bits, and I know yours will too!