Step 1

Thaw the frozen fruits (strawberries, pineapples, mangoes, raspberries ...) in the refrigerator overnight or until they're completely soft. Skip this thawing step if you are going to use fresh fruits.

Step 2

Puree the fruits in a blender until smooth. Optionally, add 1 tbsp of lemon juice for every pound of fruits.

Step 3

Transfer the puree to a nonstick frying pan, add sugar, and set it over medium-high heat. Stir continuously with a spatula for approximately 20 minutes or until the puree thickens and reaches a texture similar to applesauce. (*See Note1 & 2)

Step 4

Remove the frying pan from the heat. Let cool for 10 to 20 minutes (it will be easier to spread onto the baking sheet if we let it cool for a bit.) Meanwhile, preheat your oven to 170°F (75°C), and line a baking sheet with parchment paper or silicone baking mat.

Step 5

Transfer the thickened fruit puree onto the parchment-lined baking sheet, spreading it out evenly to create a thin layer (about ⅛ inch thick).

Step 6

Bake at 170°F for 4 hours, or until the puree has dried and is no longer sticky to the touch. You can bake multiple sheets at the same time.

Step 7

Remove the baking sheet from the oven and allow the fruit leather to cool to room temperature. Peel the fruit leather off from the parchment paper/silicone mat, optionally cut it into strips, and roll the fruit strips up.