Man, I wish there was such a thing.
I have tried three different recipes and used up a lot of perfectly good fruit trying to make fruit leather. The first recipe was too tart and burned. The second recipe called for using plastic wrap, and the plastic melted into the fruit after just a few hours, even at 200 degrees. The third recipe tastes great and is edible, but it’s not leather. It’s mushy, sticky fruit.
At this point, the only no-fail fruit leather I know of comes wrapped in a box.
I was so set on getting it right and having this amazing strawberry fruit leather that I could tuck away in Mackenzie’s lunch box, but that just didn’t happen this weekend. I need help. So tell me, friends, what is your go-to recipe for fruit leather? What tips have you learned along the way?