Place 2-3 cups fresh or frozen fruit chunks in food processor (S blade) or high-powered blender. A combination of cranberries, strawberries, and apple works nicely. Process until a smooth consistency. (Shortcut option: Use store-bought unsweetened organic applesauce.)
Add spices (cinnamon, nutmeg, ginger) to taste and blend.
Spread 1/4 inch layer of fruit mixture evenly over a dehydrator sheet or oiled parchment paper. Dehydrate for 8-15 hours at a setting of 100-115 degrees. You will know the leather is done when you can peel it off the sheets. If some parts are still soggy, put the trays back and dry longer.
To create fermented fruit leather, add 2 tbsp. whey or packaged culture starter and 1 tsp. salt to the pureed fruit. Place in capped mason jar and allow jar to sit in a dark place at room temperature. If using a starter culture, allow to ferment for up to 10 days. If using whey, allow 3-5 days.
Spread the fruit mixture on sheets of unbleached parchment paper or ParaFlexx sheets, which are then placed on dehydrator trays.
An oven can work as a dehydrator provided there is airflow and consistent lower temperature. Set the oven as low as possible and open the door slightly. Place a fan directed into the oven to create circulation. Drying can also be done outside on a hot, sunny day.
Allow the fruit leather to dry for 8-24 hours until smooth and no longer sticky.
For an added probiotic boost, combine 1 c. plain yogurt with 1-2 c. pureed fruit and dry as above.
Fruit leather is simple to package in parchment paper. Add a note or tie with raffia or ribbon. Pack an extra for your kids to share with a friend or teacher!