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.

Vertical shot of rolled green apple fruit leather with an apple behind it

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.

Green apple fruit leather rolled up next to whole apples

More Fruit Leather Recipes

If you loved this recipe, here are a few more homemade fruit leathers to try:

📖 Recipe