One of my favorite ways to use up extra melon, leftover pulp, and over-ripe fruit is to make fruit leather. It started about a year ago with tons and tons of plum pulp, continued with pineapple and berries, and finally evolved into peaches (with the skins on, of course). This is a great way to make a sweet snack that is nutritious and healthy that I don’t mind the kids eating whenever they want because I control the amount and type of sweetener used.
Pretty much all the fruit leathers I make require only two ingredients: Fruit pulp and honey or sugar. Some of the fruits don’t need a sweetener, while others need just a small amount.
Pineapple – pureed, no sugar.
Almost any fruit can be used for fruit leather as long as the water content is not extremely high like watermelon. I know some people have made fruit leather from watermelon juice, but I have not had much luck with that.
Using up all the fruit remnants from my canning is important to me because I hate to throw anything out. Dehydrating fruit pulp is one quick and easy way to do this and for this I am — Simply Grateful.