Fermented Fruit: 2 C.
Applesauce: 2 C.
- Place the fruit and applesauce into a blender or food processor.
- Blend until the mixture is evenly pureed.
- Spread the mixture out in an even and thin layer onto parchment paper, approximately 1/16” thick.
- If using a dehydrator, allow the fruit leather to dry at 100° for 8 hours, or until the mixture is slightly sticky to the touch, but no longer wet, approximately 8-10 hours.
- If using the oven, be sure to use the lowest setting possible on the oven and to check the leather very 2-3 hours until finished. Ovens can be tricky, though, and if you’re committed to keeping the temperature in the low-temperature range suggested here to help maintain enzymes and beneficial bacteria, you’ll want to use a dehydrator.
- Once complete, roll the leather up lengthwise and cut into strips.
- Store in a tightly covered container at room temperature.