Chosen Eats: Passover Snack - Homemade Fruit Leather

Snacking during Passover is difficult. Lots of grab-and-go snacks are off-limits, and it’s hard to make something in bulk that doesn’t include any of the ingredients we’re supposed to refrain from eating during the holiday. I always start out with the best of intentions, but a few days in, I’m so sick of matzah that I’m counting down the days until I can reenter the land of wheat. And if I’m having trouble thinking of Passover snacks for myself, it must be even harder to think of them for kids, who already have particular palates and might not be as understanding when you tell them they can’t eat their favorite food for seven days.

This recipe is tasty in its own right and also conveniently kosher for Passover. I’ve always wanted to try making my own fruit leather, which is an economical alternative to buying it at the supermarket. Three ingredients and several hours later, I had a recipe that I can grab on the go, doesn’t include matzah, and is kid-tested and approved by my two roommates who are under the age of 3. If you can set aside a day of hands-off oven time, this recipe is a great addition to your Passover snack lineup.

Homemade Apple and Grapefruit Fruit Leather

Makes about one sheet pan worth of fruit leather

4 cups ½-inch apple pieces
¼ cup grapefruit juice from 1 grapefruit
1 teaspoon sugar

1. In medium saucepan, cook all ingredients over medium heat until apples are soft, about 15 minutes. Transfer to food processor and process until mixture is completely smooth, wiping down sides of bowl as necessary. (It should look like a dry applesauce. If mixture is too dry, add more grapefruit juice in 1 teaspoon increments.) Return mixture to saucepan and cook over medium-high heat, stirring occasionally, until most of the liquid evaporates and the mixture is very thick.

2. Preheat oven to 160 degrees. Line sheet pan with silicone baking mat or two layers of parchment paper. Pour apple mixture onto sheet pan and spread out using rubber spatula or offset spatula so it’s about ⅛-inch thick. Transfer to oven and let cook and dry out until set but still tacky. (This can take anywhere from 5 to 9 hours, depending on your oven and the mixture. Since the oven is on so low, you can go about your day while it’s dehydrating without worrying about starting a kitchen fire.) The edges may dry out first; leave pan in oven until center peels away easily. Remove from oven, let cool completely, and cut into pieces. Store in airtight container between pieces of parchment paper to avoid sticking.