a quick question, do you know if you can freeze these and how long will they last im always looking for ways to make stuff out of fresh fruit that we get from neighbors around us and always have an abundance of itand hate to see it go to waste and my 2 1/2 year old LOVES fruit leather and the organic/sugarfree is expensive

Quite an interesting recipe, I’m intrigued to try it. Could it be made with other fruits, like peaches or apricots as it’s very hard to find good mangos here?

Why must you include the entire blog for someone when they hit print-read it once, loved your recipe idea, but you’re wasting my ink!

I’m making these right now. I tried pear and strawberry-apple also! Can’t wait to see how they turn out.

I make fruit leather all the time (at least 1 batch a week) I freeze it and it last at least 6 months. I tend to avoid adding juice and just use the fruit and 1/2 c. water to each 4c.fruit and have done fruits such as strawberry, apple, peach, raspberry (i recomend strainging out at least some seeds) blackberry and apricot. so far no fruit has been left behind or not turned out well, although I haven’t tried banana’s (yet) i can’t wait to try this recipe with the lime! sounds fabulous!

This was absolutely delicious. I love the mango and lime combo. Especially great right now since mangos and limes are very inexpensive. It did take me much longer than 1-3 hrs. More like 8+ hrs, and from what I have been reading on the internet, this is pretty much the norm for making fruit leather in the oven. May need to invest in a dehydrator!

I am on it! I can’t wait to make these!

This looks delicious, I can’t wait to make them with my daughter!

in the photo it looks like you dusted the leather with something so it wouldn’t stick together when rolled…and maybe that also helped you peel it off the parchment? What was it?

Jade—no you haven’t ruined it. Just keep ‘um in there a little longer.

For anyone having trouble with sticking fruit leather—If your parchment paper isn’t slick enough (like if you buy the non Reynold’s brand—there’s is actually really good quality, despite the fact that it’s a pain in the neck because it isn’t precut, and you end up wasting a lot of it), you can spray the paper with non-stick cooking spray first.

Good grief. Sugar is sugar, no matter where it comes from. You can try to make yourself “feel good” about giving your kids “unrefined sugar”, but the bottom line is this: all sugars, refined, unrefined, fruit source or otherwise are the same metabolically speaking. The danger in sugar isn’t the refining. It’s the SUGAR. The overconsumption of sugars (in the form of concentrated fruit juice, or not) causes diabetes, overweight, obesity and heart disease. Sugars are poisoning our bodies, and our kids’ bodies. Why on earth would you willingly do that to your kids in order to satisfy their “sweet tooth”? Would we give them booze to satisfy their “drunk tooth”? or Heroin to satisfy their “stoned tooth”? Nope. Because it can really, really hurt them, and it’s not necessary. We *all* need to learn to live without sugar. Especially kids.
Fruit is sweet enough without sugar. Use plain fruit. No added sugar. Trust me, the kids will eat it. And isn’t it worth it to know you’re giving them not just the best snack, but the best eating habits to lead them to a healthy adulthood?

This was so easy and delicious! Thanks for the recipe. I used a quarter cup canned peaches from our homegrown crop last summer instead of juice or water. My kids are over the moon about their snacks.

I had to add a comment to Lyn above. There is nothing helpful or supportive in what you wrote, and while I agree with your message, your point is lost in your angry and aggressive delivery. Try offering a suggestion, rather than a scolding.

I made these last night but used Mango and Strawberry. They turned out great!!! Thank you for the wonderful idea. I have some more in the oven right now. This time it’s pineapple and blueberry. My daughters favorite fruits. :)