This sugar-free apple fruit leather has a secret ingredient hiding in it: spinach. You'd never guess it by taste - it just comes out tasting like sweet, chewy apple.
You know how sometimes you have an idea that seems too good to actually work? That's how I felt about this recipe. I loved the idea of sneaking some spinach into apple fruit leather, but I wasn't sure it would actually taste good. So I made it - and it was good. Not "good for fruit leather with spinach in it," but genuinely good. You don't taste the spinach at all. I made it three more times just to be sure it wasn't a fluke (it wasn't).
Not only does this fruit leather sneak in some spinach, it's also sugar-free. A lot of fruit leather recipes call for a good amount of added sugar, but if you start with flavorful, sweet apples, you don't need any at all. Bake it on parchment paper, cut it into strips, roll it up, and you've got a healthy lunchbox snack that isn't neon green or loaded with sugar and preservatives. (Want more homemade fruit leather? I've also got Banana, Strawberry Banana, Mango, and Raspberry Peach.)
Key Ingredients & Substitutions
- Apples. Sweet, flavorful apples like Fuji or Honeycrisp mean you won't need any added sugar. Tarter apples (like Granny Smith) work too, but you may want to stir in a spoonful of honey or maple syrup to balance the tartness.
- Baby spinach. This is the "sneaky" part - it adds virtually no flavor once it's blended and baked with the apples, just a boost of veggies and a naturally green color.
- Cinnamon. Optional, but it rounds out the apple flavor nicely. Swap in apple pie spice or a pinch of nutmeg if you want to change things up.
Helpful Tips
Blend until completely smooth. Any chunks of spinach or apple left in the puree will make the fruit leather harder to roll and more likely to tear.
Spread it evenly. Use an offset spatula to spread the puree in a thin, even layer - thick spots will take much longer to dry than the rest of the sheet.
Check it often near the end. Baking times can vary a lot depending on your oven and how thin you spread the puree, so start checking every 20-30 minutes once you're a few hours in.
Trim dry edges as you go. If the edges finish drying before the center, use kitchen shears to remove the done parts and let the rest keep baking.
Keep the parchment paper attached when rolling. It keeps the fruit leather from sticking to itself, so leave it on until you're ready to eat.
Variations
- Mixed fruit. Swap up to half the apples for pears for a slightly different flavor.
- More greens. Kale can stand in for some or all of the spinach, though the flavor will be a touch more noticeable.
- Extra spice. Add a pinch of ground ginger or cloves along with the cinnamon for a spiced version.
- Naturally sweeter. Stir in a tablespoon of honey or maple syrup if your apples aren't very sweet on their own.
- Citrus brightness. A teaspoon of lemon juice brightens the flavor and helps keep the color vibrant.
Serving Ideas
Pack strips of this fruit leather into lunchboxes alongside a sandwich and some veggies for an easy, kid-friendly lunch. It's also a great not-too-sweet snack on its own, or cut into smaller pieces and added to a snack board with crackers and fruit.
Storing & Freezing
Store rolled fruit leather strips in an airtight container or resealable bag at room temperature for up to 2 weeks, or in the refrigerator for up to a month.
Fruit leather also freezes well - keep the strips rolled in their parchment paper, place them in a freezer bag, and freeze for up to 3 months. Thaw at room temperature for about 15 minutes before eating.
More Fruit Leather Recipes
If you loved this recipe, here are a few more homemade fruit leathers to try:
- Banana Fruit Leather
- Strawberry Banana Fruit Leather
- Mango Fruit Leather
- Raspberry Peach Fruit Leather
📖 Recipe
Ingredients
- 6 small apples, about 2 pounds—I used Fuji, peeled, cored, and diced
- ½ cup water
- ½ teaspoon ground cinnamon, optional
- 1 cup packed baby spinach
Instructions
- Combine the diced apples, water, and cinnamon in a large saucepan. Bring to a boil, then reduce heat to low. Simmer for 30–45 minutes, until apples are softened, stirring and mashing occasionally. (I use a potato masher, but if you don't have one, you can use a big wooden spoon and crush the apples against the side of the saucepan.)
- Allow the apples to cool slightly, then transfer them to a blender or food processor. Add the spinach and process until completely smooth.
- Preheat oven to 175°F and line a large rimmed baking sheet with parchment paper. Pour the apple mixture onto the center of the sheet and use a spatula to evenly spread it over the paper. (If you have an offset spatula, it works well for this!)
- Bake the fruit leather for 3 to 5 hours, until it's dry to the touch but still pliable. Sometimes the edges will be dry before the center—if this happens, use kitchen shears to trim off the done parts and return the rest to the oven. It's hard to give an exact time for baking fruit leather, so be sure to check on it every 20–30 minutes so it doesn't overcook!
- Once the fruit leather is finished baking, remove it from the oven and let it cool, then use kitchen shears to cut it into strips. (Keep the parchment paper backing—this will keep it from sticking!) Roll the strips and store them in a plastic bag or airtight container.
itsme says
Hi. Why fo you cook the apples before dehydating? Does that change the taste?
Do we need water if we just use apples? Thanks.
bridget says
Hi, i was curious is there a way to avoid 5-6 hours in the oven? Can i use a dehydrator instead? How would this affect the recipe?
Kiersten says
You can definitely use a dehydrator--in fact, if you have a dehydrator, that works out even better. I made it in the oven because I didn't have a dehydrator at the time. The cook time may be longer or shorter, depending on the type of dehydrator you have, the size of your tray, etc. Just check on it often and it should turn out fine.
Grandma Linda says
My son's family is vegan, so I've been looking for things to mail them as treats! Thanks so much for posting this recipe! Have you ever tried sneaking different veggies into fruit leather? I was thinking carrots, beets, or sweet potato with fruits, so that you brighten the color and add more nutrition. I wasn't sure if that would affect storage time though, and I have to mail across the USA, so I don't want to worry about spoilage. Now that it's fall, I'd like to make somethingthat tastes a bit like pumpkin pie...
Kiersten says
I haven't tried other veggies, but I think it would certainly work. You'd probably have to experiment a little bit to figure out the right proportions and bake times, but I bet apple or pear and pumpkin puree with a little bit of pumpkin pie spice would be delicious. 🙂
Elena says
My son is a VERY picky eater. I just bought the Annie's organic fruit & veggie leather and he loves it. It is so expensive, so I will be trying this recipe this weekend. Can I get a couple more ideas to sneak veggies into his diet.
Julia says
Do you know how long it will last for?
Katie Trant says
Hi Julia, if kept in an airtight container, these fruit leather strips should last several weeks.
MF says
Hiya!
I’ve made a LOT of fruit leather over the years with many different fruit/veggie combos in both oven and dehydrator, and love making it and EATING it. Except, I occasionally encounter a problem where fissures and cracks form in the puree as it’s drying. The end result still tastes great, of course, but isn’t nearly as attractive when I plan on gifting some of it. I’m wondering if anyone else has ever seen this, or knows what causes it? Thanks!
MF says
Hiya!
I’ve made a LOT of fruit leather over the years with many different fruit/veggie combos. My latest was apple/peach/pumpkin with pie spice for the holidays. I like making leathers and LOVE eating them, except I occasionally encounter a problem where fissures and cracks form in the puree as it’s drying. Still tastes great, of course, but isn’t nearly as attractive when I plan on gifting some of it. I’m wondering if anyone else has ever seen this, or knows what causes it? Thanks!