Strawberry Apple Fruit Leather

• 1 lb (450 g) strawberries (hulled; fresh, or frozen and thawed)
• 1 cup unsweetened applesauce (just apples, nothing added)
• 1 tbsp lemon juice
• 1 tbsp maple syrup (optional, only if the berries are tart)

Instructions

1. Heat the oven to 170°F (77°C), or the lowest setting it has, and line a 13 x 18-inch rimmed baking sheet with parchment paper.
2. Hull the strawberries and blend them with the applesauce, lemon juice, and maple syrup (if using) until completely smooth.
3. Pour the puree onto the parchment and spread it with a spatula into an even rectangle about 3/16 inch (4 to 5 mm) thick, leaving a 1-inch border, then rap the pan on the counter to settle it.
4. Dry in the oven for 5 to 7 hours, rotating the pan once halfway through, until the surface is no longer sticky and the center does not dent when pressed.
5. Cool completely in the pan; the leather firms up and peels away from the parchment as it cools.
6. Lay a fresh sheet of parchment over the leather and cut leather and paper together into 8 strips with kitchen scissors.
7. Roll each strip up in its parchment so the sheets do not stick together.

Tips

• The center dries last. Start checking at 5 hours, give a tacky middle another 30 minutes at a time, and keep the layer even so no part is much thicker than the rest.
• If your oven bottoms out at 200°F (95°C), start checking at about 3 hours, since the leather will dry in roughly half the time.
• Keeps for a week in an airtight container at room temperature, a month in the fridge, or 3 months in the freezer.
• Swap the strawberries for raspberries, ripe peaches, mango, or blueberries. Strain seedy berries through a sieve first for a smooth finish.

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