PHOTO BY TAMI CHU

1. Start by choosing a ripe fruit. Many different types will work, and if it’s a little overripe, that can yield an especially tasty leather. You can use frozen fruit as well.
2. Wash the fruit thoroughly and remove any peels, cores, stones and seeds. If using frozen fruit, ensure it is thawed before proceeding.
3. Place the prepared fruit in a blender and blend until smooth to make a purée. If desired, add agave, honey, dates or maple syrup for extra sweetness, and a lemon or lime can be added to help boost color and flavor.
4. Line a dehydrator tray with parchment paper or a silicone sheet. If baking in an oven, line an 11- by 17-inch baking sheet with a silicone mat or parchment paper. Avoid using wax paper, which melts when heated, or foil, which will cause the leather to stick.
5. Pour the fruit purée onto the prepared surface, spreading it evenly to about ⅛-inch thickness. Tap the baking sheet on the counter a few times to get the mixture to distribute evenly.
6. Place the tray in a dehydrator or the baking sheet in an oven preheated to 150°F (or the lowest temperature setting and convection setting if available) for approximately 6 to 12 hours. Check periodically for doneness. The fruit leather should be dried and not too sticky in the center. Avoid over-drying, as it can become brittle. Allow the fruit leather to cool to room temperature to firm up.
7. Gently peel the leather off the parchment or silicone sheet and cut it into strips or squares. If using parchment, keep it attached and wrap the fruit leather with the parchment facing up.
8. Store the fruit leather in parchment paper or plastic wrap, in an airtight container or in a zip-top bag at room temperature for up to 1 month. For longer storage, refrigerate for up to 6 months or freeze for up to 1 year. Thaw overnight in the refrigerator before consuming.