Buy all ingredients right below the recipe
Ingredients (approx. 450 grams)
- Raspberries
- Blueberries
- Frozen raspberries
- Mango
- Pineapple
- Banana
- Nectarine
- Peach
- Kiwi
- Apple
- Pear
- Frozen mango
Additionally
- Agave syrup as needed
- Honey as needed
- Coconut blossom sugar as needed
Equipment
- Baking paper
Preparation
- 1Wash 450 g of fruit of your choice, pit if necessary, and roughly chop. Frozen fruits can also be used. Take them out of the freezer a few hours beforehand so they are thawed before preparation. Optionally sweeten with a natural sweetener.
- 2Place the fruit pieces in a blender cup and puree with an immersion blender or a blender until a fine pulp is formed. A fine, viscous fruit puree should result. If the puree becomes too thick, add a little water.
- 3Spread the finished puree evenly and thinly (approx. ½ cm) on a baking sheet lined with baking paper and smooth the surface.
- 4Dry in the oven at 50 to max. 80 degrees Celsius convection for 5-8 hours. Leave the oven door slightly ajar so that the steam can escape (if necessary, wedge a wooden spoon in the oven door). The fruit leather is ready when the surface is firm and no longer sticky.
- 5Once the desired, gummy consistency is reached, peel off the finished fruit leather, cut into strips, and optionally roll into small spirals.
