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.

Whole Living, December 2012


Recipe Summary

Makes 12 rolls


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (2)

Rating: Unrated
Great way to use an abundance of persimmons. I made this without honey and they were sweet enough. I used the Hychiya. Why only a week to use the leathers? They are dried fruit.
Rating: Unrated
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!