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I have found out quite a lot on fruit leathers. I have researched on Google about them but from my research it appears everyone loves the fact they're nice and chewy and I can't find any website which explains why they're chewy.

My issue is, when I do them with passion fruit, they are far too chewy (as in they get stuck in your teeth). The only other ingredient I use is the fruit and sugar, but I do let it reduce in a pan first.

How can I make the fruit leather less chewy?

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Dave
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  • possible duplicate of [What am I trying to cook - I need the name of the dish or technique](http://cooking.stackexchange.com/questions/26157/what-am-i-trying-to-cook-i-need-the-name-of-the-dish-or-technique) – TFD Sep 15 '12 at 00:15
  • See http://cooking.stackexchange.com/a/26159/3203 – TFD Sep 15 '12 at 00:16
  • I had already (several hours before hand) mentioned this in my answer to this question? – Dave Sep 15 '12 at 11:43
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    Have you considered just not drying it as completely? I have a friend with false teeth, and that is what she does for her fruit leathers. Maintaining a bit of moisture makes for a softer, less clingy leather. – Shalryn Apr 11 '16 at 19:01

1 Answers1

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The answer has now been posted on my other question

What is the name of this dish involving fruit & sugar - blended and baked thin and flat?

It is by adjusting the sugar level.

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