August 7th, 2015
Laura Fuentes, "The Best Homemade Kids' Lunches on the Planet"
Preheat the oven to the lowest temperature setting, which will probably be somewhere in between 150°F and 200°F (65°C and 93°C).
In a medium saucepan over low heat, cook the strawberries until they are soft and the juices begin to release. Add the honey and stir until combined.
Pour into a food processor or blender and purée. If your kids don’t like the seeds, pour the mixture through a fine-mesh strainer.
Line a baking sheet with parchment paper, and pour the berry mixture onto the sheet. Bake for 4 to 6 hours, until the fruit leather peels away easily from the parchment. Once cooled, cut the fruit leather (with parchment) into strips.
Kitchen Note: Don’t pour too thin of a layer, or you’ll have fruit crisps instead of fruit leather. If it’s too thick, it will take longer to dehydrate. An even consistent layer in both color and thickness works best. All oven temperatures vary, so begin checking after 3½ hours of baking, and remember: The centre of the tray always takes longer than the edges.