Making your own fruit leather is easy, with just a few tools. A Silpat is needed – it is a silicone baking mat that prevents delicate things from sticking as they bake. A kitchen scale is also key to weigh your fruit – this ensures accuracy and consistency for perfect fruit leather every time.
Frozen fruit, thawed, works best for fruit leather, in terms of consistency in texture, taste and bake time.
Thaw the fruit in a strainer over a bowl, to allow any excess juices to run out.
Preheat the oven to 175ºF and line a large baking tray with a Silpat. Puree the fruits with the orange zest until smooth. Spread the puree evenly over the entire Siplat, taking care to make it as level as possible. Bake this for 4 to 5 hours, until dried but still pliable. Allow the fruit leather to cool, and then peel it off the Silpat and slice it into pieces.
The fruit leather will keep in an airtight container for up to 2 weeks.