Seasonal Fruit Leathers

  • Yield: Makes 12 rolls
Seasonal Fruit Leathers

Source: Whole Living, December 2012


  • 1 cup chopped fresh pineapple (about 1/2 pineapple) and 1 cup chopped fresh mango or 3 ripe Fuyu persimmons, stemmed and chopped
  • Honey


  1. Heat oven to 175 degrees. Puree pineapple and mango with 1 Tbsp honey or persimmons with 2 Tbsp honey in a food processor until smooth.

  2. Spread puree on a Silpator parchment-lined baking sheet in a thin, even layer about 1/8-inch thick. Tap baking sheet on the counter a few times to release air.

  3. Bake until set in the middle and barely tacky, 2 1/2 to 4 hours. Let cool completely, then use a pizza cutter to slice into 2-inch-wide strips. Halve each strip crosswise and roll in parchment strips of equal size.

Cook's Notes

Fruit leathers can be stored in an airtight container up to one week.


Be the first to comment!