Cherry-Apple Fruit Leather

by Josée

Cherry-apple fruit leather is easy to make. This recipe, if you can call it that, has two ingredients: cherries and unsweetened apple sauce. Apple sauce add sweetness and pectin to the puree which helps with the flavour and texture of this fruit leather.

Apple-Cherry Fruit Leather 

Makes enough to cover four fruit roll dehydrator sheets.



  • Oven (preheated to 150F, or as low as it can go)
  • Rimmed baking sheets
  • Silicone mat (Silpat), thick heat proof plastic or oiled parchment paper
  • 8 cups sweet cherries, fresh or frozen
  • 4 cups unsweetened apple sauce or chopped apples
  • Vegetable oil

Start by washing, stemming and pitting the cherries. Ensure all the pits are removed. Place the pitted cherries into a large pot. Mash the cherries with a potato masher or your hands to release the juices and add the apple sauce or chopped apples.

Bring the cherries and apple sauce to a simmer. Simmer until the cherries (and chopped apples, if using) are soft. Keep your eye out for pesky cherry pits and remove any that you missed in the pitting process. When the fruit is soft, puree the fruit using an immersion blender or a food blender, working in batches. If you hear any clinking noises stop and fish out the pit!

 Spread a very thin layer of oil onto the fruit roll sheets or parchment paper, if using. Pour 3 cups of the pureed fruit onto the dehydrator fruit roll sheets or spread the puree 3-6 mm (1/8-1/4i nch) thick on a rimmed baking sheet lined with a silicone mat. Make sure to spread the puree out evenly.
Place the fruit puree in the dehydrator or in an oven at 150F, or as low as it can go. Dehydrate the fruit puree until the fruit leather is no longer sticky. Store in an airtight container or you can even freeze it for longer storage.

Related Articles

Leave a Comment