Ingredients

• Nonstick cooking spray
• 4 cups seedless grapes
• 1 tablespoon white balsamic vinegar
• Pinch of salt
• 5 fresh basil leaves, chopped
• Nonstick cooking spray
• 1 1/2 quarts strawberries, stemmed and hulled
• 1 1/2 tablespoons balsamic vinegar
• Pinch of salt
• 2 tablespoons chopped fresh mint
• Nonstick cooking spray
• 12 ounces guava paste
• 3 lemons, juice of
• 2 teaspoons pink peppercorns, crushed

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Instructions

1. Preheat the oven to 170 degrees F. Line a baking sheet with a silicone mat and spray with nonstick cooking spray. Then choose one of the combinations below. If making all three, use three baking sheets and mats.
2. For the grape, basil and white balsamic leather: Puree the grapes, white balsamic vinegar and salt together in a blender, and fold in the mint. Pour the puree onto the prepared baking sheet and spread to form an even layer.
3. Place the baking sheet in the oven and cook until the grape mixture becomes very dry, 2 to 2 1/2 hours. It will remain sticky but should be solid, and you should be able to pull it away from the pan.
4. For the strawberry balsamic leather: Puree the strawberries, balsamic and salt together in a blender, and fold in the mint. Pour the puree onto the prepared baking sheet and spread to form an even layer.
5. Place the baking sheet in the oven and cook until the strawberry mixture becomes very dry, 2 to 2 1/2 hours. It will remain sticky but should be solid, and you should be able to pull it away from the pan.
6. For the guava pink peppercorn leather: In a saucepot set over medium heat, add the guava paste, lemon juice and 1/4 to 1/2 cup water and whisk until loose and liquid. Fold in the pink peppercorns. Pour the puree onto the baking sheet and spread to form an even layer.
7. Place in the oven and cook until the guava mixture becomes very dry, 6 to 6 1/2 hours. It will remain sticky but should be solid, and you should be able to pull it away from the pan.