Last year, I bought a dehydrator out of curiosity, so I could make my own backpacking foods. When training for the John Muir Trail, (a 200-mile trek from Yosemite to Mt. Whitney), I wanted to prepare healthy foods that would be tasty and last for a few weeks. I turned to dehydrating beef for jerky and began experimenting with fruit dehydration. After some trial and error, I am proud to share a recipe that allows you to enjoy seasonal fruits in a lightweight and travel friendly form.

Ingredients:

• 1 cup of blueberries
• 2 cups of strawberries
• ½ cup of applesauce
• ½ tsp of cinnamon
• 1 tsp of vanilla extract
• 2 TBS of maple syrup

NOTE: If you use frozen fruit, best to let it thaw for a smoother consistency when blended.

Directions:

1. Place all ingredients in a blender. Blend it until all ingredients are smooth.
2. Pour out onto plastic trays and spread thin.
3. Dry at 135 degrees for 12 hours.
4. Peel off the non stick sheets and cut into strips.
5. Use parchment paper to roll and tie with a string. Place in a sealed bag or mason jar for storage.
6. Keeps up to a month when you place it in a dry and cool pantry or cabinet.

Commercial brands are laden with sugar and preservatives. Impress your friends and family with this easy recipe, which is all-natural and highlights the intensity of berries.The fruit leather won’t get crushed in a pack because it’s condensed into a lightweight form and an ideal snack for any outdoor adventure.