April 24th, 2014

Fruit and veggie roll ups: Strawberry-Beet and Kiwi-Spinach Fruit Leather recipes

Healthy snacks: Strawberry Beet Fruit Leather recipe | One Hungry Mama

Why mess with a good thing? That’s my attitude about homemade fruit leather. Puree fruit, add a little natural sweetener if needed, put it in the oven. Out comes a perfect snack and, to be honest, I didn’t think about messing with the recipe—certainly not by adding vegetables—until I started thinking about how I might boost the green color of my kiwi fruit leather.

As kiwi puree dehydrates, it turns more of a dark mossy color (see it there in the big one’s lunch box?). I wondered if adding spinach might yield a brighter green. It turns out that it doesn’t. But you know what else it doesn’t do? Mess with the flavor.

Homemade fruit roll up: Kiwi Spinach Fruit Leather recipe | One Hungry Mama

Inspired by my kiwi-spinach experiment, I decided to pair strawberry and beet. Lo and behold: delicious! And the most beautiful color, too.

I will say that I end up adding a smidge more sweetener to both of these fruit leathers than I do when working with fruit alone, but I think it’s worth it. Give these a try and let me know if you agree!

A few quick notes on making fruit leather: It can be finicky! The process is super easy, but the results can vary a whole bunch depending on the type of fruit, the thickness of your puree, how evenly you spread the puree, and how hot your oven gets. If one batch doesn’t come out exactly as you want, don’t give up! Always try to spread the puree as evenly as possible. Really. Even stevens. And check in on your fruit leather, too. It can burn and then it’s bad. When it’s done, it should be just firm, no longer sticky to the touch.

Strawberry-Beet Fruit Leather
(Can be shared with kids 12+ mos)

3 1/2 fresh cups strawberries, halved
1/2 cup chopped cooked beets, chopped into a 1/2″ dice (steamed beets give a more neutral flavor than roasted which will lend an earthiness to the flavor of the leather)
2 tablespoons honey, or as needed

1. Preheat oven to 170 degrees. Add all of the ingredients to a food processor or high-powered blender and blend until smooth.

2. Pour the puree onto a parchment or silpat lined 11×17″ baking sheet. Use an offset spatula to spread the puree into an even layer. Place in the oven and bake for 3 hours. The center should be just firm and no part of the fruit leather should be sticky. If this isn’t the case, continue baking, checking every 15 minutes, for up to an additional hour.

3. Remove from oven and peel the leather off of the baking sheet. Use a sharp knife or pizza cutter to cut into strips. If you want to make fruit roll-ups, roll the strips in parchment paper. Store in an air-tight container.

*Note: This is recommended for kids 12+ mos due to the use of honey, which poses a risk of botulism to children under 12-months-old, and also because of fruit leather’s chewy texture which can be hard for little ones to manage.

Kiwi-Spinach Fruit Leather
(Can be shared with kids 12+ mos)

3 heaping cups chopped kiwi, about 9 kiwis all together
1 cup lightly packed raw baby spinach
1 ripe banana
2 tablespoon honey
1 tablespoon freshly squeezed lemon juice

1. Preheat oven to 170 degrees. Add all of the ingredients to a food processor or high-powered blender and blend until smooth.

2. Pour the puree onto a parchment or silpat lined 11×17″ baking sheet. Use an offset spatula to spread the puree into an even layer. Place in the oven and bake for 3 hours. The center should be just firm and no part of the fruit leather should be sticky. If this isn’t the case, continue baking, checking every 15 minutes, for up to an additional hour.

3. Remove from oven and peel the leather off of the baking sheet. Use a sharp knife or pizza cutter to cut into strips. If you want to make fruit roll-ups, roll the strips in parchment paper. Store in an air-tight container.

*Note: This is recommended for kids 12+ mos due to the use of honey, which poses a risk of botulism to children under 12-months-old, and also because of fruit leather’s chewy texture which can be hard for little ones to manage.

7 Responses

  1. Jen says:

    how long do these keep for?

  2. One Hungry Mama says:

    It depends. I’ve read (and it makes sense that) fruit leather can last up to a month. I wouldn’t know since we go through it so fast! If you plan on making a very large batch for storage, keep in mind that if you use sugar to sweeten it, it may crystalize over time. Honey is a better choice for long-term storage (though keep in mind that honey cannot be shared with children under 12 months, even cooked into fruit leather).

  3. Where can I get a hold of this Weblog platform?

  4. What about shredded wheat cereal? Is this healthy? Or excluded from paleodiet?

  5. The following choice is to possess a wholesome way of life. Prevent higher consumption of alcohol and drugs. Exercise frequently to make your blood flow smooth. Take a healthy and balance eating habits.

  6. I have eggs (boiled), a huge bowl of vegetables and green tea. Whole foodsftw!

  7. I made this this morning! Confession: I ate a bowl of it warm because I didn’t want to wait 3 hours. It was delicious, creamy, and surprisingly oatmeal-y due to the combination of salt, banana, and cinnamon (my favorite oatmeal toppings in the “olden days”). I can’t wait to try it chilled. I might add a little sunflower butter next time for a peanut butter vibe…. Thanks!

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