Seasonal Fruit Leathers

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.


  • 1 cup chopped fresh pineapple (about ½ 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.

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