Persimmon Fruit Leather (Serves 4)

Prep Time: 2 mins Cook Time: 2 mins

egg free

nut free

dairy free

gluten free


  • 3 Medium Fuyu Persimmons, unpeeled or Hachiya's, peeled


1. Preheat oven to 200℉ or dehydrator to 135 degrees.
2. Wash persimmons well, remove stems and cut into pieces. If using hachiya's peel first.
3. Place persimmon pieces in blender and puree until smooth.
4. Pour the mixture onto a parchment-lined, or Silpat-lined, baking sheet and spread with the back of a spoon or spatula in a large rectangle, making sure that the thickness is completely even (this is one of the tricks to making perfect fruit leather).
5. Bake for approximately 2.5 hours if using parchment paper, 3 hours if using a Silpat mat or 5 hours if using a dehydrator or until leather is dry and firm 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.
6. Set fruit leather 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 may be a bit dry and crispy, but if you allow it to sit out for an hour it softens up.
7. Cut with a knife, pizza cutter or scissors into strips. Alternatively, if cooking on a Silpat you can peel the fruit leather off in one piece, place on a piece of parchment paper, cut into 2-inch wide strips and roll the leather into “roll ups”.
8. Serve.

Directions for a dehydrator:
1. Follow steps 2-4 above.
2. Cook the fruit leather at 145℉ for 5-6 hours.