Best Fruit Leather Recipes

These fruit leather recipes shared by BackpackingChef readers will give you some good ideas and inspire you to crank up your blender. Thanks for sharing!

After you review the recipes, share one of your own using the Fruit Leather Recipe Form at the bottom of the page.

Sweet 'Tater Taffy

Shared by Da Fisherman from Bessemer, MI


  • 1-29oz can of yams, drained
  • 1 med banana peeled
  • 1/4 cup maple syrup


Drain yams, peel banana, puree all ingredients in food processor until smooth. Spread on paraflex sheet and dehydrate for 7-8 hrs at 135.  It should be taffy-like consistency when done. Peel from paraflex sheet and cut into squares. 

Additional Comments:

The extra sugars in the maple syrup keep this flexible like taffy.  I use mostly bananas with it since I like banana taffy, but have had success with strawberries as well.

Strawberry Apple Leather

Shared by Harp Lauris from Earth


  • 1 pound of strawberries
  • 1/2 of a medium size apple


Cut the tops off the strawberries and scoop out the flesh of 1/2 an apple, leaving behind the skin. Puree the two fruits together until blended into a liquid. Pour onto fruit leather inserts that come with the dehydrator. Takes about 8-12 hours. Take it off the dehydrator a little before you think its done. As it cools it will stiffen up a bit.

Apple-Banana-Blueberry Fruit Leather

Shared by Logtec from Ontario, Canada


  • 4 Macintosh apples
  • 6 small bananas
  • 1 cup blueberries
  • 1 large orange
  • 1 Tbsp honey
  • 1 Tbsp lemon juice

Blend until smooth.

Sweet Potato-Cranberry

Shared by Laurie from El Mirage, AZ


  • 1 can sweet potato/yam chunks, drained
  • 1 can whole cranberry sauce
  • 1/4 cup white grape juice


Put all ingredients in a blender and puree until it's completely smooth. Spread evenly and dry at 145 for 6-8 hours.

Applesauce Leather

Shared by Heather Kelly from Fort Collins, CO


  • 1 jar applesauce
  • Cinnamon and sugar if desired


Pour homemade or jarred applesauce onto dehydrator tray with non-stick sheet. Spread thinly and dehydrate into leather. Let cool and tear into little pieces. Place desired serving sizes into ziploc bags, such as one cup per bag.

On the Trail:

Combine one cup torn up little pieces of leather and one cup water. Let sit for ten minutes to rehydrate. Bring to boil and stir. Heat over medium flame until it is back to applesauce consistency. Add dash of cinnamon and enjoy!

Pineapple-Coconut Bark

Shared by Steve H from MN


  • 1 can crushed pineapple
  • 1/4 cup coconut flakes

Mix crushed pineapple and coconut together.

Spread on dehydrator tray. Dehydrate until crisp using methods on this website.

At 125 degrees, approx. dry time of 24 hours.

Break into large pieces and bag. Eat as a snack or meal.  Great pineapple coconut flavor and crunch!

May be added to dried vegetables, meat, and rice for a Tropical Veggie Rice dinner.

Fruity Jello Leather

Shared by Barbara from Ocala, FL


  • 2 Quarts Applesauce or other pureed fruit
  • 1 3-oz. Box of Jello, any flavor, sweetened with sugar or sugar free


Combine ingredients and dehydrate, roll in plastic wrap and store in refrigerator until ready to use.  Kids especially love this combination; great snack or dessert for Scout camp outs.

Mulberry-Sour Cherry Fruit Leather

Shared by Patrice from West Brandywine, PA

Puree and strain a mixture of sour cherries and mulberries.I don't usually add sweetener because the mulberries are large and sweet.The tart cherries add an interesting contrasting flavor. I use an oven dehydrator so I cover a cookie sheet with plastic wrap and then add about 2 cups pureed fruit, making it thicker at the edges. It usually takes about 4-6 hours until it's no longer sticky. When it's done, I put a piece of wax paper on each side and roll it up to cut it, slicing each sheet into several 1-2 inch strips. These will last for a few days. I freeze what I want to save for later. They will last for 6 months to a year frozen.

Vanilla Scented Strawberry-Rhubarb Fruit Leather

Shared by Michelle from Eagle, ID


  • About 4 quarts 1/4 inch sliced rhubarb
  • 2 quarts strawberries
  • 3 cups vanilla sugar, more or less depending on tartness of your fruit


Put fruit into a large dutch oven and add water up to the level of the fruit. Cover and cook on medium-high until fruit is very soft. Stir in the sugar. Puree mixture with an immersion blender. Continue to cook until reduced to the same thickness of applesauce. Remove from heat. I ladle the puree into small oblong shaped rectangles on a parchment-lined sheet pan. Since my oven has a dehydrate setting, I can fit a lot in there. When they're dry, I simply cut the parchment paper with the fruit leather remaining on it and stack in a sealed container.

Apple Jerky

Shared by Al Rutherford of Ontario, Canada

This one has lots of photos. Click to see Al's Apple Jerky Recipe.

Banana Trail Snacks

Shared by Bev K. of Queensland, Australia

Peel and chop 5 or 6 ripe bananas into chunks. Mash bananas with whizz stick or food processor until thick and creamy.

Spread spoonfuls of mixture on parchment paper on dehydrator racks.

Dehydrate for 8-10 hours at 135° until firm but flexible.

After about 6 hours you can remove paper and place biscuits upside down on trays to speed up drying.

Store biscuits in zip bags ready for use.

Eat banana biscuits as high-energy snacks while hiking or with cuppa. Alternatively, rehydrate a single banana biscuit with 2-3 tablespoons of water and stir until a smooth consistency. Use as a dessert or fruit to add to cereal at breakfast.

Sometimes I add 4-5 spoonfuls of Greek yogurt to the banana mixture before drying for a change.

Toast with Rhubarb Jam

Shared by Amy from Tacoma, WA

I carried whole grain Rye Krisp for my morning toast. I cut the box down to keep the Krisps from turning to crumbs in my pack. I made “jam” at breakfast using thin rhubarb rounds. The rhubarb leather was sweetened with Splenda, so it wasn’t real sticky. I carried the rounds in a baggie with my other dehydrated fruit.

To make rhubarb rounds, wash rhubarb stalks and cut off leaves which are not edible. Slice rhubarb into 1/2 inch pieces and put in pot with enough water to cover about 1/4th of the rhubarb. Rhubarb is so full of water that if you add too much you will end up with soup. Add sugar or Splenda to sweeten to taste, however sweet or tart you like your rhubarb. Cook until rhubarb falls apart when stirred with spoon. If you find you added too much water you will want to cook it down to it is thick. I drop it on the dehydrator sheet by spoonfuls so that they spread to the size of a quarter or a 50 cent piece. Dehydrate. They should pop off when you bend the sheet. I have an Excalibur and use the Teflon sheets - my 3rd dehydrator so I went for the top of the line and love it! By dehydrating the rhubarb in small rounds you avoid the problem of having it crumble when you cut a big sheet of leather with scissors.

At breakfast, I carefully dunked some of the rhubarb rounds in my tea and then laid the wet rounds on the Rye Krisp, spooning a couple more drops of hot tea on it but not so much that it made the Rye Krisp soggy. I let it sit while I ate my morning gruel and then I had my toast and jam with my tea. I was one happy camper!

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