summer fruit leather
Recipe type: healthy snack
  • Pounds of cut up stone fruit (or berries -- but there will be seedy crunches). You decide if you want to skin the fruit (I didn't).
  • Honey (to taste, depending on your preferred sweetness level)
  • Spices (optional -- try cinnamon, nutmeg, ginger, cayenne)
  1. Special equipment: multiple baking pans (number depends on your amount of fruit used), parchment paper
  2. Puree fruit, adding honey and spices (if using) while mixing. Taste to determine your desired sweetness level, and add more honey if needed.
  3. Line pans with parchment paper.
  4. Spread thin layer of fruit puree onto each pan, ensuring that each layer is uniform throughout. (Using an offset spatula can help with spreading. You can kind of see how thick my puree layer is compared to the spatula in the photo above.) If edges are thinner than the middle, your fruit leather will dry unevenly and may burn on the edges.
  5. Place into 170 degree F oven for 2 hours. Check tackiness: if lightly touched with your finger, does the puree still feel like puree? Does it stick to your finger? If yes, dry longer. Check in another 2 hours. (Allow for another 2 hours after this, depending on your oven heat and the thickness of your puree.) The fruit leather is done when if touched, it feels slightly sticky and almost dry (but not crispy), and does not come off onto your finger when touched. If you do let it go for longer, you will end up with crispy, dried puree. You can market these as stone fruit chips and store in an airtight container.
  6. Cut parchment into long strips (or fun shapes), roll up, and store in a cool, dry place or Ziploc bags.
Recipe by story of a kitchen at