Food & Cooking Recipes Dessert & Treats Recipes Seasonal Fruit Leathers 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 12 rolls 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. Ingredients 1 cup chopped fresh pineapple (about ½ pineapple) and 1 cup chopped fresh mango or 3 ripe Fuyu persimmons, stemmed and chopped Honey Directions 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. 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. 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. Rate it Print