We return to the wisdom of Native Hands with this simple seasonal foraging recipe from Ruby.
Here’s the recipe for one of my favourite combos: apple and blackberry fruit leather. I like to use dessert apples as a base, as they give ‘body’ & then no added sweetener is needed.
Ingredients (approximate, you can vary this according to taste):
6 dessert apples
4 handfuls of blackberries (shake off any bugs but don’t wash the berries).
Peel core & slice the apples thinly. Put about 1cm of water in a pan & add the apples & berries. Simmer gently, just til the apples are soft. Mash it all up together (if you don’t like blackberry pips you could push it all through a sieve). If you like a raw option, you could just put it all in a food processor, having cored the apples first.
Line a cookie tray with baking parchment & spread the fruit mash to a depth of about ½ cm. Put the tray in a very low fan oven (or in a food dehydrator if you have one… or even leave out in the breeze on a warm day) until it’s leathery. This can take upwards of 12 hours but check it from time to time. When it’s dried enough, cut or tear into pieces & store in an airtight container.