The time has come when we can taste lots of delicious colorful fruit…
Fruit is essential to face the hottest days. It is thirst-quenching (because it has a very high percentage of water), nourishing and capable of enhancing tanning.

To preserve all the nutritional properties of the fruit, it would be better (especially if organic) consume it with the peel, after washing it carefully. The peel is rich in fiber, which gives a precious satiety effect. For the same reason, it is better to blend it with the peel using a normal blender that does not separate the fibers, eliminating them as often happens when using centrifuges or extractors.

Sometimes unfortunately when we buy fruit or collect it in our garden we do not take into account the real needs and consumption, we find ourselves with a large quantity that in less than no time is too ripe … how can we remedy it?

The first step to avoid unnecessary waste is to properly store the fruit:

Plastic bags and containers compromise freshness, it is better to use paper bags or wicker baskets. Avocado denies the previous rule, keep it in plastic bags in the refrigerator.
Out of the refrigerator it should be kept:

  • the fruit that has yet to ripen
  • the exotic one
  • fruit that can last for weeks like bananas, pears, apples (keep them separately, remember that apples produce ethylene a hormone that stimulates the ripening of fruit and vegetables)

When storing the fruit at room temperature, do not keep it in places where the sun shines, but in the shade in well-sheltered and ventilated areas. Bananas ripen less quickly if their stem is wrapped in plastic wrap.

If you have a cellar or a balcony at your disposal, position it on shelves created ad hoc trying not to overlap it.
The fruit can be kept in the refrigerator, but in a paper bag and never in plastic, as long as the temperature is not too low.

It should be placed in the lower shelf of the refrigerator or in the special drawers where the temperature is higher.

It is better not to wash the fruit before storing it in the refrigerator or if you do dry it very well and wrap it in paper towels.

The second anti-waste step is to make recipes such as: bars, candies, rolls / fruit leathers

They are blended fruit sheets spread in different thicknesses and cut into rectangles for the bars, squares for the candies or rolled for the rolls / fruit leathers.

Fruit leathers is a recipe that originated in the Middle East and is also widely used in raw food, where the bar and candy variants were also born. They can be prepared with a single type of fruit or a combination of multiple fruits.

Which fruit to use

Kind of fruit Suitable for candy or fruit leathers
berries with seeds
citrus fruits
Not recommended
Only in combination
Only in combination
Only in combination
Not recommended


Blend the chosen fruit in puree.
You can add it to the fruit puree:

  • lemon juice. The fruit changes color during cooking / drying, lemon juice decreases this effect. 2 teaspoons per 500 ml of fruit smoothie are used.
  • whole chia seeds thicken the fruit puree. 2 tablespoons of 750 ml of fruit puree are used. After mixing the chia with the fruit puree, wait for it to perform its thickening task before spreading the mixture on the pan lined with parchment paper.
  • nuts flour and oil seeds to thicken the mixture and create a less rubbery texture. 10% of the weight of the pureed fruit is usually used (e.g. 500 g of fruit puree 50 g of nuts or oilseed flour)
  • spices to flavor your sweets, use 1/8 of a teaspoon for every 500 ml of fruit puree
  • sweeteners. Sweeteners are optional absolutely not essential because the flavors will intensify during cooking or dehydration. When you add a sweetener, do it a little at a time, mix and try to taste until you reach the desired taste. It is best to use a type of liquid sweetener such as raw honey or agave. Do not use granulated sugar because it tends to change the structure of sweet fruit.
Spread the fruit puree on a baking tray protected by a sheet of parchment paper creating a layer of:

  • 3 mm if you prepare bars or fruit leathers
  • 5 mm if you prepare candies.
If you prepare bars of fruit you can create contrasts of consistencies and color by adding chopped or whole ingredients on top of the already spread puree:

  • chopped nuts
  • whole oil seeds
  • cereal flakes
  • dried fruit into small pieces
  • cocoa beans
Bake in the traditional oven at 60-70 ° C

If you have a dryer, dry at 62 ° C for 1 hour then lower the temperature to 40 ° C.

The candies and the bars must be:

  • cut after 4 hours of cooking in a traditional oven or 8 hours in a dryer by cutting the mixture with a spatula or knife
  • distance them without removing them from the pan
  • put back in traditional oven for 6 – 8 hours, or for another 8 – 12 hours in a dryer.
The fruit leathers:

  • hey are cooked in a traditional oven at 60-70 ° C until a dry and chewy sheet is obtained, it will take 8 to 12 hours
  • they are dehydrated in a dryer at 42 ° C for 16 – 18 hours.
Let it cool down bars and candies on the pan before moving them.

The fruit leathers  before moving them from the pan, cut them into strips then roll them up on themselves.

All the sweets are kept in the refrigerator for several days and in the freezer for up to a year.

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