The first time I made grape fruit leather, it was unintentional. I was making grape juice to can and had a bunch of pulp left over. I spread it on dehydrator trays thinking it wouldn’t turn out but it actually did!
I wanted to try making it again but without heating up the grapes past 105ºF so it would still be a living food. I was making this side by side with an oven fruit leather recipe and there was a huge difference in taste. The oven version (cooked at 170ºF), had an almost burnt taste while the raw fruit leather was intensified and highlighted the grape flavor. You can tell by the color that much of the nutrition is preserved.
This is a tasty snack for adults and kids alike!Read More