Mixed Pepper Fruit Leather Rollups

Serves 6 · 20 min prep · 300 min cook

Ingredients

• 2 large ripe red bell peppers
• 1 large ripe yellow or orange bell pepper
• 2 cups hulled strawberries
• 1 large chopped ripe peach
• 3 Tbsp honey or maple syrup
• 1 Tbsp fresh lemon juice
• 1/8 tsp pinch kosher salt
• 8 leaves fresh basil leaves

Instructions

1. 1Heat the oven to its lowest setting, ideally 170°F, or ready a dehydrator at 135°F. Line two rimmed baking sheets with silicone mats or parchment lightly misted so leather peels cleanly.
2. 2Stem, seed, and roughly chop the mixed peppers. Hull strawberries and chop the peach. Everything should be ripe and fragrant for natural sweetness.
3. 3Combine peppers, strawberries, peach, honey, lemon juice, salt, and basil in a blender. Purée until completely smooth and vibrant, about 60 seconds; scrape sides once.
4. 4Taste the purée; it should taste bright and gently sweet. If peppers taste grassy, blend in an extra spoon of honey.
5. 5Pour the purée onto the prepared sheets and spread with an offset spatula into even rectangles about 1/8-inch thick; thin spots burn, thick spots stay sticky.
6. 6Dry in the low oven 4 to 6 hours (or dehydrator 6 to 8 hours), rotating sheets halfway, until the surface is no longer tacky and peels in one piece.
7. 7Cool completely on the mats. Peel the leather free, trim ragged edges with scissors, and cut into long strips with a pizza wheel or knife.
8. 8Roll each strip tightly into a spiral and store in an airtight tin between parchment. Serve the rollups as a colorful, chewy dessert board snack that still tastes like fresh produce.