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For me, one of the great sites and smells of summer is a big basket of fresh peaches. We love eating them so much in my house that I tend to go a bit overboard at the farmers’ market every Sunday and buy way more than we could possibly eat in a week. As the days go by, some get bruises while others become uber soft and juicy. Unless you want to eat peaches for every meal there’s nothing you can really do with them except….make fruit leather!

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If you think my kids like eating peaches, you should just see how excited they get for this homemade fruit leather. They go through it so quickly I tend to make about three batches a week, but one of the great things about this recipe is that it stays good for weeks, if not longer.

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Peach Fruit Leather

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 45 minutes

Ingredients  

  • 4 ripe peaches (skin on)
  • 1 tablespoon honey (optional if fruit isn't ripe enough)

Instructions 

  • Preheat oven to 225 F degrees.*
  • Rinse and remove seeds from peaches.
  • Place the peaches and honey in a blender and puree until smooth.
  • Pour the mixture onto a parchment lined baking sheet and spread with the back of a spoon or spatula in a large rectangle (my rectangle was 11 x 15 inches) making sure that the thickness is completely even.
  • Bake for 3-4 hours or until dry and not sticky to the touch. Remember, cooking times will vary depending on how thick you spread your mixture and how much water (juice) is naturally in the fruit.**
  • Set aside and cool at room temperature; it takes several hours for the fruit to soften up. Note that when you first take the fruit leather out of the oven, the edges will be a bit dry and crispy, but if you allow it to sit out for several hours it softens up nicely.
  • Cut with a knife, pizza cutter or scissors into strips, keeping the paper on if desired, then roll the leather into “roll ups”.
  • * If you choose to use a dehydrator, cook the fruit leather at 135 degrees for 5 hours.
  • ** Every oven is different, so the cooking time maybe less than 2 hours if your oven tends to run hot.

Nutrition

Sugar: 50g | Fiber: 6g | Calories: 220kcal | Fat: 1g | Protein: 4g | Carbohydrates: 55g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

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  2. I too am a Kentucky “girl” (age 78) born at home on my grandfather’s farm in western Kentucky.
    My grandmother’s cook made peach leather by mashing ripe peaches and spreading the pulp on big sheet pans lined with waxed muslin. They were placed on the galvanized roof of one of the sheds and covered with framed screens. The metal roofs were hot enough to blister bare skin. Sometimes she ground pecans fine and mixed into the peach pulp. During the war this took the place of candy. Fruits were split and dried the same way for winter use. We had a machine for peeling and slicing apples that was powered by one of the electric mixers. Occasionally the cook or one of her helpers would let me put the apples on the shaft – doing tasks in the kitchen seemed like a treat to me, the only girl in a herd of boys – they weren’t allowed in the kitchen.

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  4. Saw you on the Today show. Good job! Excited to make the peach leather. Our area is rich in peaches, almonds, and rice. Looking forward to seeing what you have on your site all our crops.

  5. […] Ham and Apple Skewers @ Navy Wife Cook Peanut Butter Cream Cheese Apple Dip @ Rachel Cooks Peach Fruit Leather @ Weelicious Apple Sandwiches @ Whole Foods Market Cucumber Bites with Garlic Herb Filling @ Annie’s […]

  6. Just pulled a ton of these out of the dehydrator. I am glad to have found your recipe and that it included the skins. All hail the Vitimix!

  7. I have made the strawberry ones 2x already and have turned out perfect each time. I use 2 lbs organic strawberries and 2T honey and spread them on two baking sheets over parchment paper. I bake them in my convection oven starting at 175 degrees then after two hours turn up to 200 for another hour or so. I let them sit over night to soften a bit and then I cut them into strips and roll them. They turn out great. Making peach and strawberry ones now for my son’s birthday party at school. My kids and their friends love them.

  8. […] who had that idea, gosh darn it). I would make the peaches into fruit leather( using a recipe from Weelicious that I’d been dying to try) as well as peach shortbread bars (I know, I know – totally a […]

  9. Cooked as directed and the paper turned so crispy that it would not peel away from the fruit. Every other recipe I read calls for an oven temp of 150C.

  10. I am so sad this didn’t work. I was really looking forward to my daughter trying this, but after one hour in the oven, it’s burnt. Wasted 4 delicious peaches on this. Ill try again tomorrow with a traditional, low low heat, longer timed recipe.

  11. I have two pans in the oven now (I know, not the best time of year to have the oven on for several hours, but at least it’s a low temp). It seems quite thick, so I’m hoping it turns out. It smells great, and the color is something I want to paint on my walls! I did sprinkle some Fruit Fresh to slow the browning.

  12. […] pounds of super ripe stone fruit — and no where near enough time to eat them before they spoil? Peach fruit leather is your […]

  13. Suggest you keep a close eye because mine wasn’t even in 3 hours & burned…so bummed but will try it again.

  14. […] with Peach Cream Cheese Frosting by Week of Menus 26. Peach Frozen Yogurt by Taste and Tell 27. Peach Fruit Leather by Weelicious 28. Peach Galette by Simply Recipes 29. Peach Green Tea by Eclectic Recipes 30. Peach […]

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  16. MMMM! Mine is in the oven right now! I cannot wait to take the first sticky bite!

    I will probably do a little post on my blog about it. Would you mind? I will definitely refer them back to your site.

  17. This is great and so easy too!! I have never made my own fruit leather but must. So much more economical + I bet soooo tasty! Pinned to #ProjectLunchBox Pinners 🙂

  18. This must be a low elevation recipe for as high as the temp is ?? I am in Colorado and did everything the recipe says but it just didn’t’ turn out right..Going to try the next batch at a lower oven setting…all the other fruit leather recipes have a much lower oven temp (with longer cooking time).

  19. […] of picking and eating local fruit. We even taught some how to make their own peach leather with this recipe. It’s easier than peach […]

  20. […] Peach fruit leather is also quite delicious, one of my favorite flavors of fruit leather, in fact. There are lots of tutorials on the web, you can try this one: Weelicious Peach Fruit Leather. […]

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  22. The wax paper could be to blame. Use parchment paper instead! It doesn’t have a waxy coating. I never use wax paper in the oven.

  23. This recipe did not work for me at all 🙁 I used wax paper. Was that my downfall? I could peel the stuff off the paper. I threw it all out. I’m so bummed. I was really looking forward to eating it and hopefully making it multiple times with different fruit combinations.

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  25. Use Parchment Paper (either sprayed lightly with cooking spray or spread with a thin layer of olive oil) or use the plastic cling wrap as above. Sounds like the wax melted and stuck to your food.

  26. I made two batches for the first time last night. One with nectarines, and one with pears. The tiny bit that I could pry off the wax paper turned out great, but I basically had to throw away the whole thing because it was glued to the wax paper. Anyone else have that problem? I thought about spraying the wax paper before spreading the fruit but the directions didn’t call for it and I thought it might change the flavor a bit so I just put it directly on the paper. Any suggestions? Thanks!

  27. I just made this with nectarines and though it took longer to set, it’s turned out well. I had it on 50 C for about 5 hours and turned it off as I went to bed. In the morning it was still gooey in the middle, so put it back in for another hour and then left it to go bendy and it’s great.
    I did it with Strawberries whilst they were in season and they were great too – fab colour.

  28. we’re trying to figure out how you know it’s done- the edges are hard, like it says in the recipe, but how should the middle be? when we touch the middle, it’s not sticky, but it seems super soft (you can make indention’s). it even has some splits in it and the splits are wet looking. any advice?
    thanks : )

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  30. I always end up with a bunch of bruised peaches too but had never thought to make fruit leather in the oven. I am also going to try it!

  31. I tried to make the peach fruit leather recipe the other day and last night the strawberry fruit leather and both came out differently but not good. I followed the recipe’s exactly and neither one came out edible. I am so disappointed. I am not sure what I could do differently and I have lost so much fruit in trying that I will probably not make again. I was really excited to try this recipe. I thought I should leave feedback since neither recipe worked for me.

  32. I have some peaches that were on their way out, as well as plums. I’ve mixed them together to try it out. Can’t wait!!!

  33. Tried this over the weekend. I accidentally burned the edges a little bit, but the good part was sooooo good!

  34. I was wondering the same thing. Often times agave is interchangeable with honey…but I know it’s a lot thinner. I think I may try it tomorrow…I’ll let you know if it holds up!

  35. Wow, I am so excited that this recipe seems so simple. (Well, not that I’ll get it the first try, but it’s so few ingredients.)I had no idea you could make fruit leather. I am trying to learn more healthy recipes for my family. After reading this Mom’s Guide (http://www.1dental.com/moms-guide/) I started taking inventory of what I feed my son, especially – so much sugar and processed food. Snacks like this peach leather will be a much better choice for us. I am glad I found your blog!

  36. I just put this in the oven (using 2 peaches & 1 1/2 c. strawberries) and even using 2 baking sheets, it still seems like I had to spread the mixture really thick to use it all. Should I have not been baking a whole recipe-worth at once, or should it be that way?

  37. Thanks for the recipe! I just noticed Trader Joe’s carries fruit & veggie leather. Do you think I could add some pureed veggies in with the peaches and still get a good leather?

  38. Fantastic! My 3yo will love this new-to-her way to eat fruit. I think I had one of these in my lunch every day of elementary school. 🙂

  39. Yum. I just bought fruit leather at the grocery store and then got back to my desk and saw this. I’m totally kicking myself since this looks so much more delicious!

  40. I know this is a site for baby food, but I’d make this for us to have as a healthy snack! We don’t have a food dehydrator, so this recipe is great!

  41. Got way too many Rainer Cherries, any suggestions for cherry leather? use applesauce as Sarah suggested?

  42. The peach leather will stay good for at least a month. I would freeze the the peaches and then make the fruit leather in the winter.

  43. Can it be frozen? Peach season is so short and we are always looking for ways to have local fruit available when the snow flies.

  44. I haven’t made leather in an oven– but I’ve never had it (or anything else, for that matter) burn in the dehydrator.

  45. The bet part of about a dehydrator is that it cooks foods with a fan at a low temperature. Yes, you can cook it on a silpat which always helps. I made the peach fruit leather 6 times in the oven at various temperatures. The real trick is to keep an eye on it in the last hour of cooking and making sure it’s not to think. Thicker is better then thinner 🙂

  46. I tried this recipe twice with strawberries and it just burned. It was either underdone or burnt. Did I maybe spread it too thin? I also used parchment. Does it make a difference if you use a silpat? I almost don’t want to try again until I get a dehydrator. Does the dehydrator make a big difference?

  47. Sometimes I just leave the entire sheet on the counter, sometimes I roll them up and place the pieces in a glass container or tupperware. The recipe is very forgiving!

  48. Really?! You’re already past peach season? I’m actually surprised. We had peaches at our farmers market until the first week of November last year and they were still delicious. Different climates I guess.

  49. You can do this with any berry or stone fruit. Our oven takes a lot longer, so test it on a day you will be around!

  50. I think you can probably use any fruit. I made fruit leather with a bunch of dark sweet cherries and 1/4 cup of homemade (unsweetened) applesauce blended together last week and it was delicious!

  51. Would this work with watermelon? I bought one and my Mom bought me one too. We can’t eat it fast enough, these fruit leathers would be perfect!

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