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I have found out quite a lot on fruit leathers. I have researched on Google about them but from my research it appears everyone loves the fact they're nice and chewy and I can't find any website which explains why they're chewy.

My issue is, when I do them with passion fruit, they are far too chewy (as in they get stuck in your teeth). The only other ingredient I use is the fruit and sugar, but I do let it reduce in a pan first.

How can I make the fruit leather less chewy?

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The answer has now been posted on my other question

What is the name of this dish involving fruit & sugar - blended and baked thin and flat?

It is by adjusting the sugar level.

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