Fruit Leather (Lavashak)

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Lavashak, or Persian fruit leather, is a delicious snack and a perfect way to preserve a surplus of fruit 🥭. This thin layer of dried fruit has sweet, sour, and salty notes. It’s a highly upgraded version of the processed fruit leather roll-ups you may have enjoyed from the store as a kid, and it’s surprisingly easy to make. Made with just two ingredients, this healthy snack is completely customizable, in terms of what kind of fruits you want to use as well as how much sweetener (if any) you want to add.

This recipe originates in Iran and across the Middle East. Lavashak was originally made by drying mashed fruit in the sun☀️, though its name comes from the fruit leather’s resemblance to thin Persian lavash bread.

Why You’ll Love Fruit Leather (Lavashak)

I’m bringing you the recipe on the cusp of August when summer fruit is abundant. This is the perfect use for fruit just past its prime, that maybe sat on the counter or in the fridge a day too long. Pitted, stemmed cherries 🍒, plums, and other stone fruit are generally perfect for Lavashak. Adding sweetener is entirely up to you, though I find most late-summer fruit naturally sweet enough that no added sweetener is necessary. A pinch of salt is added for balance and to prolong the shelf life of this incredible snack.

How to Prepare Fruit Leather (Lavashak)

🥭In this modern version, we bake a thin layer of fruit purée on a baking sheet (a metal tray with 4 sides) at a very low temp (150 to 170F) for 6 to 12 hours, until the fruit is completely dry and no longer sticks to your fingers.

✂️Afterward, we cut the fruit leather into strips and store it so that we enjoy it whenever. The range in bake time depends on how thinly you spread the fruit and the temperature of your oven because many ovens preheat at 170F as the lowest setting, which will dry out the fruit quicker than a 150F oven. It’s important to spread the fruit mixture thinly and evenly so everything cooks evenly.

Nonna’s Tip

You can use frozen fruit for making fruit leather. Just make sure to thaw it and drain any excess liquid before processing it in the food processor.

Substitutions and Variations

  • Feel free to use different fruits based on what’s in season or what you have on hand. Some great options include strawberries 🍓, blueberries 🫐, raspberries, apples, pears, or a combination of several fruits.
  • Add flavorings like cinnamon, vanilla extract, or a squeeze of lemon or lime juice for an extra layer of taste.
  • Instead of rolling it into strips, you can cut the leather into various shapes 📐 like squares, circles, or fun shapes using cookie cutters.

Similar Recipes

  • My mom’s homemade Cherry Jam is one of the best jam recipes I have ever tried.
  • If you want to learn how to make the Healthiest Jam, this is the recipe for you.

Common Questions

Can I use frozen fruit for making fruit leather?

Yes, you can use frozen fruit for making fruit leather. Just make sure to thaw it and drain any excess liquid before processing it in the food processor.

How do I store it?

Store the Fruit Leather in a sealed container in the fridge for up to one week. Or store it in an airtight container in the freezer for up to 6 months. Then, thaw overnight in the fridge as usual before enjoying.

What kind of fruit can I use?

You can use any fruit like strawberries, mango, peaches, plums, apricots, or anything you have on hand. 

Do I need a food dehydrator to make fruit leather?

No, you can make fruit leather in an oven set to a low temperature.

Can I make fruit leather without any added sweeteners?

Yes, you can make fruit leather without added sweeteners if the fruit you’re using is naturally sweet. Taste the puree before dehydrating and adjust the sweetness to your preference.

Fruit Leather (Lavashak)

Lavashak, or Persian fruit leather, is a delicious snack and a perfect way to preserve a surplus of fruit. This thin layer of dried fruit has sweet, sour, and salty notes. It’s a highly upgraded version of the processed fruit leather roll-ups you may have enjoyed from the store as a kid, and it’s surprisingly easy to make.
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Course: Dessert, Snack
Cuisine: Persian
Servings: 1 sheet
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes

Ingredients 

  • 4 cups fruit, peaches and apricots in this case
  • 1 to 2 tablespoons honey , optional

Instructions 

  • Preheat the oven to 170F (80C).
  • NOTE: You can use any fresh fruit you have on hand. I am using peaches and apricots as they were going bad. Make sure you remove the pit (if any). Cook time will depend on the oven so check on the leather often.
  • Wash and cut the peaches and apricots in half. Remove the pits.
  • Add the fruit to a food processor with a touch of honey, if desired. Process until smooth.
  • Line a baking sheet with parchment paper. Pour the fruit purée onto the parchment, making sure you tilt the baking sheet to evenly spread the mixture. You can help it along with the back of a spoon as well.
  • NOTE: it is incredibly important that the fruit purée is in one even thin layer all throughout, as it ensures even cooking. You don't want some parts of the cookie sheet to be uncooked and others fully done so make sure it's completely even.
  • Put the baking sheet in the oven and dehydrate for 6 to 10 hours, or until fully set. The fruit leather should be dry and not sticky to the touch.
  • Remove it from the oven and let it cool.
  • I like to cut it into strips with kitchen scissors and roll them up just like fruit rollups. Enjoy!

Video

Notes

My cordless food processor is linked here for Canadians: KitchenAid Cordless Chopper
Food Processor USA: Amazon.com: KitchenAid 5 Cup Cordless Food Chopper

Nutrition

Calories: 604kcal, Carbohydrates: 156g, Protein: 4g, Fat: 1g, Saturated Fat: 0.1g, Sodium: 48mg, Potassium: 855mg, Fiber: 15g, Sugar: 124g, Vitamin A: 2863IU, Vitamin C: 21mg, Calcium: 49mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: Persian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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