With just three ingredients, these homemade fruit strips are as simple
as can be. They are chewy and fun, just like the store-bought varieties, but
without all of the additional, hard-to-pronounce ingredients. This recipe is
2 cups (about 300 grams) cut-up fruit
(e.g., about 3 peaches, 2 mangos or ⅔ quart strawberries)
Juice of ½ lemon (about 2
Agave nectar, honey or sugar,
Preheat the oven to 170°F (75°C).
Line a 13 x 9-inch (33 x 23 cm) baking pan with parchment paper cut to fit just
to the edges, or with a silicone baking mat.
Puree the fruit and lemon juice in
the food processor until smooth. Taste to see how sweet the puree is and, if
desired, add a sweetener, bearing in mind that the flavor intensifies as the
fruit dries. Using an offset spatula or similar utensil, spread the pureed
fruit into a thin layer to cover the entire pan.
Bake the fruit puree for five to six hours, rotating every hour or so to dry evenly. When the fruit is nearly
completely set, and just slightly sticky, remove from the oven and allow to
When the fruit is cool, remove
from the pan and, if desired, transfer to a clean sheet of parchment paper that
is the same size as the fruit. Using sharp kitchen scissors or a knife, trim
the edges to make them completely straight. Cut the fruit and parchment paper
together into 2-inch (5 cm) strips, then cut each strip into desired length.
Roll up the strips, including the parchment, and store in an airtight container
for up to one month.
Notes: If you happen to over-bake the fruit (it gets dry and cracks when you try to
roll it, instead of leathery and pliable), simply spritz it with water or brush
lightly with a wet pastry brush to partially rehydrate. Let sit for a few minutes
To double the recipe, increase the
fruit from 2 to 4 cups and use an 11 x 16-inch pan with a lip.
Kids can ...
Collect ingredients from the
pantry and refrigerator
Cut up fruit with an
Use citrus reamer to juice lemon
over strainer to catch seeds