Puree your favorite berries like strawberries, blackberries, raspberries, cranberries.

Puree kiwi, pineapple and or passion fruit for a taste kick and pear to sweeten. Add some cooked beets to make the mixture creamy and bright. It may need a bit of raw organic unfiltered honey if too many tart berries were added.

Line dehydrator sheets with unbleached parchment paper.

I use an Excalibur dehydrator and ‘If You Care’ brand parchment paper.

Take a soup label to place the thick fruit mixture on the lined dehydrator sheets. Use a soup spoon to flatten and smooth the mixture to a thin layer on the sheet.

Dehydrate on 112 degrees (a temperature low enough to keep enzymes intact) for 18-24 hours, depending on how dry you want the fruit leather and how thick the mixture was placed.

Peel fruit leather off the paper right away so it’s easy to peel off. Store in a cabinet.

This is such a popular snack for kids and adults!