SCOBY Fruit Leather

What do you do when your SCOBY hotel is overflowing? (1) Give away your SCOBY to a friend. (2) Compost the SCOBY – add it directly to your garden or put it in the green bin. Or (3) Make SCOBY fruit leather!

This was a great little successful experiment in my kitchen. I had SCOBYs I did not know what to do with and willing kid taste testers.

Why would you eat the SCOBY culture?

The SCOBY is the Symbiotic Culture of Bacteria and Yeast or the mother that ferments sugar tea into kombucha. Each brew cycle would create a new SCOBY layer. If you brew kombucha regularly, pretty soon you’ll have more SCOBYs than you know what to do with.

The SCOBY is made of cellulose and a great source of insoluble fibre. Insoluble fibre helps our digestive system remove waste.¹

Ingredients

To make SCOBY fruit leather, you’ll need 2 cups of SCOBYs and 1/2 – 1 cup of kombucha. You’ll also need 1 cup of fruit (I used frozen wild blueberries) and 1/4 cup of raw honey or maple syrup.

Blueberries are rich in antioxidants, and raw honey or maple syrup are great natural sweeteners.

How to Make SCOBY Fruit Leather

If using a dehydrator, line 2 dehydrator trays with parchment paper. This is the dehydrator I have, and I love it!

In your high-speed blender, add the SCOBYs and about 1/2 cup of kombucha. Blend on high until the SCOBY is thoroughly broken down and the mixture is smooth. You may add more kombucha as needed to help it along.

Once the mixture is smooth, add the fruit and honey or maple syrup. Blend again on high until throughly combined.

Don’t you just love that purple colour from those blueberries!

Pour half of the mixture onto your parchment-paper-lined dehydrator tray. Using a spatula, spread the mixture around as evenly as you can until it is about 1/8 to 1/4 inch thick. Do the same for the rest of the mixture on the other dehydrator tray.

Place the trays in the dehydrator and let it run at 125°F for at least 8 hours. Depending on your environment and humidity, it may need some more time to dry. Check after 8 hours to see if the fruit leather is ready.

Once dried, take a pair of scissors and cut the fruit leather and parchment paper into strips. Roll up the strips or cut them into smaller pieces.

I cut these into smaller rollups and my kids enjoyed their “candy” so much I had to make some more!

I haven’t tried it yet but if you don’t have a dehydrator, you can also try this in an oven at the lowest temperature setting with the oven door propped open with a wooden spoon.

Have you tried this recipe? Please leave a comment or rating below!

Try my other fermented food recipes too:

• Pineapple Kombucha Green Smoothie
• Make Your Own Kombucha Sourdough Starter
• Kimchi
• Fermented Salsa

Also check out the Kombucha Brewing Guide I wrote for the Academy of Culinary Nutrition.

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SCOBY Fruit Leather

Have too many SCOBYs? Make them into fruit leather!

Course Snack

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Servings 2 trays

Author Melissa Torio

Ingredients

• 2 cups SCOBY
• ½ - 1 cup kombucha
• 1 cup fruit fresh or frozen
• ½ cup raw honey or maple syrup

Instructions

1. Line 2 dehydrator trays with parchment paper.
2. In a high-speed blender, add the SCOBYs and ½ cup of kombucha. Blend until smooth. Add more kombucha as needed.
3. Add fruit and honey or maple syrup. Blend again until smooth.
4. Pour half the mixture onto the parchment-paper-lined dehydrator tray. Using a spatula, spread around as evenly as possible until ⅛ to ¼ inch thick. Do the same for the rest of the mixture on the 2nd tray.
5. Place the trays in the dehydrator and let dry at 125 F for at least 8 hours.
6. Once dry, cut fruit leather and parchment paper into strips using scissors.
7. Roll up and enjoy!

1. Crum, Hannah, et al. “Consuming Your Cultures.” The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea, Storey Publishing, 2016, p. 297.