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Homemade Fruit Leather with Honey: 7 Irish Variations

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Have you ever tried fruit leather? Made from only fruit, berries and honey, these delectable treats combine simplicity with rich flavors for a healthy, tasty snack. Whether you’re a fan of berries, rhubarb, or even a touch of Irish apple, these variations will delight your taste buds. Follow our easy guide to create wholesome and vibrant fruit leather from scratch.

Homegrown Flavours

From the green landscapes of Ireland to your kitchen, these fruit leather variations capture the essence of our natural bounty. If you forage or buy fruit and berries in season, there is no need for fruit with lots of airmiles, making your new favourite snack even better! Experiment with different combinations and ratios to create personalized treats that suit your palate. Whether you prefer the vibrant tang of rhubarb or the sweetness of mixed berries, your homemade fruit leather is bound to become a favorite snack.

Berries and fruit

  1. Berry Burst Bliss: Blend raspberries, strawberries, and blackberries for a tangy-sweet fusion. Sieve to remove seeds (optional). Add a hint of apple puree for texture and depth.
  2. Rhubarb Delight: Cook and puree rhubarb for a delightful tartness. Mix in a small amount of apple puree to balance the flavors.
  3. Orchard Medley Magic: Combine apple, pear, and plum purees for a medley that encapsulates Ireland’s orchard bounty.
  4. Blackberry Apple Symphony: Blend blackberries with apple puree for a harmonious balance of sweetness and earthy undertones.
  5. Wild Berry Infusion: Forage wild berries like bilberries or fuchsia. Mix with a touch of apple puree to enhance the flavors.
  6. Strawberry Rhubarb Fusion: Marry the sweetness of strawberries with the tang of rhubarb, incorporating apple puree for a luscious texture.
  7. Plum Harvest Euphoria: Craft a deep-hued leather from plums, enhancing their richness with a touch of apple puree.

Spices & flavourings

  • Cardamom works well with apple and rhubarb.
  • Ginger adds a kick to pear or rhubarb.
  • Cinnamon complements both apple and berries.
  • Licorice works surprisingly well with blackberry.
  • Vanilla can be a lovely addition to more tangy fruit leathers.
  • For a sour kick, add a bit of lemon juice or lime juice to the puree.

INGREDIENTS

  • Fruit or Berry puree 200g (unsweetened)
  • Wildflower Honey (adjust to taste)
  • Spices and flavourings to your taste

EQUIPMENTS

  • Baking sheet or dehydrator trays
  • Parchment paper (if using the oven)
  • Oven or Dehydrator

HOW TO MAKE FRUIT LEATHER

  • Uncooked puree works well with berries and soft fruits. To make uncooked puree, simply blend the fruit or berries in a blender. If you prefer no seeds, sieve the mixture before adding the honey.
  • Cooked purees work better with hard fruit such as apples and pears, but also for plums and rhubarb.
  • If you want to experiment with flavours, you can mix cooked and uncooked purees for your fruit leather. Apple puree work really well to bulk up berries and add a tangy twist to very sweet fruits. See here for our perfect Apple Puree Recipe.
  • Measure your puree and decide on the amount of honey you’d like to add. Honey will enhance the sweetness and complement the flavor. Begin by adding a small amount and adjust to your taste. Mix the honey into the apple puree until well combined.
  • Oven Method: Preheat your oven to its lowest setting (usually around 50°C or 120°F). Line a baking sheet with parchment paper to prevent sticking. Make sure the parchment paper fits within the edges of the sheet.
  • Dehydrator Method: If you’re using a dehydrator, simply set up the trays according to the manufacturer’s instructions.
  • Pour the honey-sweetened puree onto the prepared baking sheet or dehydrator trays. Use a spatula to spread the mixture evenly, aiming for a thickness of about 1/8 to 1/4 inch.
  • Oven Method: Place the baking sheet in the preheated oven. Leave the oven door slightly ajar to allow moisture to escape. Depending on your oven’s temperature and the thickness of the puree, drying can take anywhere from 4 to 8 hours or more. Keep a close eye on it to prevent over-drying.
  • Dehydrator Method: Set your dehydrator to a low temperature, around 50°C (120°F), and let it run for 6 to 10 hours. The time may vary depending on the thickness of the puree and the specific dehydrator you’re using.
  • The fruit leather is ready when it’s no longer tacky to the touch and can be peeled away from the parchment paper or dehydrator trays. It should be pliable but not sticky.
  • Once the fruit leather is fully dried, remove it from the oven or dehydrator. Allow it to cool slightly. Use scissors or a knife to cut the leather into strips or shapes of your choice. Roll them up and secure with twine or parchment paper.
  • Your homemade fruit leather is now ready to enjoy. It’s a wholesome snack that’s perfect for satisfying your sweet tooth while providing the natural goodness of apples and a touch of honey. Store the apple leather in an airtight container or wrap it individually for on-the-go snacking.

Enjoy the convenience, healthfulness, and delightful taste of homemade fruit leather, enriched by the subtle allure of spices! Which one will become your new favourite?

See also Apple Fruit Leather

Hanna Bäckmo

Hanna Bäckmo is a beekeeper, entrepreneur, and gardening enthusiast. Originally from a small island in Sweden, she now lives in East Cork with her son, two dogs, a flock of rescue chickens and lots of bees. She runs Hanna’s Bees producing a wide range of honey, propolis and beeswax products which are sold in Ireland’s leading Gift & Artisan food stores.
Posted in DIY Projects, Foraged, Foraging, Home & garden, Recipes, Sustainable Living, Sweet.
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