• Half of 1 package (16 ounces) Driscoll’s Strawberries, trimmed
  • 2 large Granny Smith apples, peeled and cored
  • 1 Package (6 ounces) Driscoll’s Blueberries
  • 1 Package (6 ounces) Driscoll’s Raspberries
  • 1/4 Cup sugar
  1. PREHEAT oven to 200°F.
  2. DRAW an 11-inch by 14-inch rectangle on a large sheet of parchment paper using a pencil.
  3. TURN OVER parchment paper and PLACE onto the back of a baking sheet.
  4. PLACE half of 1 package (16 ounces) trimmed strawberries into a blender.
  5. ADD 2 peeled and cored large Granny Smith apples.
  6. ADD 1 package (6 ounces) blueberries.
  7. ADD 1 package (6 ounces) raspberries.
  8. ADD 1/4 cup sugar.
  9. BLEND on high speed until completely smooth and SCRAPE DOWN inside of blender bottle as needed.
  10. STRAIN strawberry mixture through a fine-mesh sieve into a saucepan and PUSH mixture through sieve using the back of a ladle.
  11. DISCARD berry seeds.
  12. HEAT strawberry mixture over medium-high heat until boiling.
  13. REDUCE heat to medium-low and COOK about 30 minutes until thickened and STIR occasionally.
  14. TRANSFER strawberry mixture to a 4 cup liquid measuring cup. Mixture should measure 2 cups. If needed, RETURN mixture to saucepan and continue to COOK until mixture measures 2 cups.
  15. POUR strawberry mixture onto center of parchment lined baking sheet and SPREAD into a smooth layer.
  16. TAP baking sheet on countertop to CREATE a smooth layer.
  17. BAKE 4 – 5 hours until center of fruit leather feels dry but slightly sticky to touch and fruit leather peels away from parchment paper cleanly.
  18. ALLOW fruit leather to cool completely.
  19. TRIM AWAY dry edges as needed and CUT fruit leather, along with parchment paper, into twelve 1‑inch strips using scissors.
  20. ROLL UP fruit leather strips.
  21. SERVE immediately or store at room temperature in airtight container for up to 2 weeks.