Fruit Leather Roll-Ups

Shop Ingredients
Serves Around 15 roll-ups


Below are just guiding ingredients, we get the feeling you could leather any fruit!

5 very ripe persimmons, skin and seeds removed.
1 large pomegranate, juiced
1/2 lemon, juiced


There were some overripe persimmons left over from last week’s orders, so we whizzed them up with the juice of a pomegranate and a squeeze of lemon, then reduced the mix and baked into a leathery-lolly-like treat! It’s a waste free hack we’ll be repeating!

This recipe is based on one by My Persian Kitchen

Fruit Leather Roll-Ups

First up, put the pomegranate seeds in a bowl with a splash of water and use an immersion blender to extract the juice, you could use a regular blender too (we started with a potato masher but it was fruitless, hehe).

Strain the liquid through a fine sieve over a large bowl, compost any seeds ect.

The skins of the persimmons should come away pretty easily when they’re super ripe. From the stem end, dig in with your fingers and peel to the opposite end of the fruit. Compost the skins, along with any seeds. Put the pulp in with the pomegranate juice, add the lemon juice and blitz again with the blender until it’s a homogenous liquid.

Transfer the liquid to a pot and bring to a simmer. Cook gently, until the liquid has reduced to about half. Keep an eye on it and stir often to ensure it doesn’t stick.

Prepare two (or more) large baking trays with baking paper. Once reduced, pour the thickened liquid over the trays, you want a thin layer. Use a spatular or lift and tilt the trays to spread the liquid evenly across each surface.

Set your oven to it’s lowest setting (ours was about 100°C), bake, rotating every half hour or so, until the mixture has dehydrated to a solid fruit leather texture (not crisp, but bendy), ours took about 3 hours.

Once cool, use a pizza slicer, or a sharp knife to cut the leathers into strips and roll them up into pinwheels.

These will keep in and air tight container for at least a week, maybe longer, we don’t know because we shared them very quickly at the Fair Food warehouse!



Your email address will not be published. Required fields are marked *