Apples: Start by washing the apples and removing the cores. Cut them into chunks and bake them in the oven or simmer them until soft. Either method works for making apple puree. We recommend baking apples at 350°F (180°C) for about 40 minutes, covered with foil and adding a cup of water to keep them from drying out.
Make the Puree: Combine all your ingredients—baked apples, strawberries, and honey (optional)—in a blender and blend until smooth. You want the puree to be completely smooth for the best texture.
Prepare the Trays: Lightly grease each tray with a small amount of neutral oil like coconut or grapeseed oil. This helps prevent sticking and makes removing the fruit leather easier. Avoid using sunflower oil, as it can leave a bitter taste.
Pour and Spread the Puree: Carefully pour the puree onto the dehydrator trays and spread it evenly. Make sure the layer is smooth and even for consistent drying.
Dehydrate: Set your dehydrator to 120°F (50°C) and let it dry for about 12 hours. The drying time can vary depending on the thickness of your puree and your dehydrator, so check after 12 hours and continue drying if necessary.
Cutting: Once the fruit leather is fully dried, carefully peel it off the trays. Use clean scissors to cut it into pieces of your preferred size.
Roll and Store: Roll each piece into a convenient shape for easy storage and snacking. Keep the fruit leather in an airtight container in a cool, dry place.