New This Month

Seasonal Fruit Leathers

Made with just fruit and honey, this wintry riff on the childhood favorite is blessedly low maintenance, kitchen labor-wise. Though the oven time is several hours, the baking is completely hands-off.

  • Yield: Makes 12 rolls

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 tablespoon honey or persimmons with 2 Tbsp honey in a food processor until smooth.

  2. Spread puree on a Silpat or 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.

Reviews Add a comment

  • Amanda_ATX
    12 DEC, 2012
    I made this last night. It was just fair. I cooked it for 3 hours, which was definitely not long enough. But even so, the taste was pretty bland and it smelled like baby food. I would definitely not make this for a gift!