32oz.pineapple chunksif canned, strain juice and slice into chunks
8oz.strawberriesde-stemmed and sliced
1Tbsp.honey or agave syrup*use to add sweetness if needed
Instructions
Take a sheet pam that is rimmed and line it with a silicone mat or parchment paper
Drain any canned fruit. Wash any berries.
In a blender puree the pineapple chunks until smooth
Pour your mixture onto the silicone mat/parchment paper and smooth out so it fills the entire pan and is not transparent. You don't want it too thin or it will crack and you won't be able to roll it.
Puree your strawberries until smooth
Drizzle strawberry mixture on top of the pineapple mixture evenly.
Use a knife or spatula to swirl the strawberry mixture into the pineapple mixture.
Set your oven to the lowest temperature. You want it at 100-170 degrees. My oven's lowest setting was 170 degrees.
Prop open the oven with a wooden spoon during the drying/baking process.
Let it bake for 6-8 hours - checking it after 4 hours. Once firm and you can glide your finger across the top smoothly it's ready.
Pull fruit leather from the silicon mat/parchment paper (this should be easily done if dry). Cut into strips and roll em' up. Enjoy and if any are left over they can be stored in an air tight container/Ziploc for up to 2 weeks.
Notes
You can use any combination of fruits. We did 2 different ones but you can customize this however you like.*Depending on which fruit combos you use you may need to add some honey or agave to add some sweetness if the fruit is more tart. After blending one fruit try it to be sure it's sweet enough to what you want and add honey/agave as needed.
