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Strawberry Fruit Leather

June 28, 2010

Courtesy of Cornell Cooperative Extension of Saratoga County


Strawberries are at peak in New York! There are many local Farmers’ Markets selling such flavorful and juicy strawberries that it’s hard to resist.

In addition to Farmers’ Markets, farms often have U-pick strawberries around this time of the year which is always really fun!

Fruit leather preserves all of the strawberry’s flavor (and concentrates it!). It’s a really different way to use up over-ripe berries and you can make all different kinds.

We made these at the Ballston Spa Farmers’ Market last week and they were a huge hit! Kids love them, as do adults.


above, pureed fresh strawberries

Unsweetened Strawberry Fruit Leather

You will need:

  • 1 quart fresh strawberries
  • blender
  • dehydrator or oven

(If desired, you can make mixed-fruit rolls by substituting some of the strawberries with raspberries, blueberries, peaches, bananas and even applesauce)


  • In a dehydrator: Line the racks with specially equipped plastic sheet or use an empty cereal bag, cut open and rinced. (Please make sure it’s preservative free!)
  • If you plan on using an oven: Make sure your oven can “warm” at 140-145* F. Some ovens fail to opperate at such low temperatures. Line a cookie sheet with plastic wrap, the cereal bag, or spray the cookie sheet with vegetable oil.
      • *Teflon sheets are also sold at restaraunt supply stores and make excellent drying sheets!


  1. Rinse, hull and puree the fruit until very smooth. You can heat the mixture to 160* to destroy bacteria, if desired.
  2.      2. Spread the puree on your sheet evenly to 1/8th inch. 2 cups of puree will be enough for an 11”x15” cookie sheet.
  3. Set dehydrator or oven to 140-145*. If using oven, prop open the oven door 2-6 inches and place a fan near the oven to promote air circulation.
  4. Dry the fruit for several hours. To test for dryness, touch in several places; no indentations should remain. It should be tacky, translucent should peel easily from the sheet. If the fruit leather cracks or chips it has dried too long but is still edible.

STORE: Loosely roll in plastic wrap or waxed paper. Store the roll or rolls in airtight plastic bag, glass or plastic container. These rolls can be kept in the refrigerator for a year or at room temperature for 6 months.

Recipe by Diane H. Whitten


Pouring the puree onto the dryer sheets.


Spreading to an even thickness


Mint for garnish! 😉


Dehydrate. Final product.

For more ideas read on:

Fruit Leather

Strawberry Information

5 Comments leave one →
  1. June 29, 2010 12:02 am

    Awesome, Mae! Thanks for this. I want to try it right now!

  2. June 29, 2010 12:29 am

    Oh I would so love to do that! I just have to find that sheet for dehydrator!

  3. June 29, 2010 3:38 am

    I love that you made unsweetened fruit leather! All the ones in the store have added fruit juice concentrates…

    Anddd I officially want to invest in a dehydrator 😀

  4. June 29, 2010 6:24 am

    My mom used to make peach fruit leather for my siblings and myself with the peaches from our peach tree. This recipe brings me back to being a kid. That fruit leather was the best fruit leather I have ever had. It was fresh and best of all not loaded with sugar!

  5. June 29, 2010 9:54 am

    Congratulations on graduating and wow – this is amazing! I have to try it. I buy this stuff online all the time. So much cheaper to make it 🙂

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