Red Meat Allergy Friendly Apricot Fruit Leather
Fruit leather made from scratch hits differently than anything you'd find in a crinkly store wrapper, and this apricot version is genuinely stunning — deep amber, chewy, and bright with that natural stone-fruit sweetness. A touch of honey rounds out the flavor while fresh lemon juice keeps everything balanced and vibrant. The optional ground ginger adds a subtle warmth that makes each strip feel a little more grown-up without overpowering the fruit. Because the entire recipe is built around fresh produce and a handful of pantry staples, there's nothing here to worry about from an animal protein standpoint — no hidden meat-based additives, broths, or gelatin that sometimes sneak into processed snacks. The low-and-slow oven method does all the heavy lifting, slowly drawing out moisture until you're left with that satisfying matte, peel-clean sheet. Cut into strips, it's a perfect lunchbox snack, a hiking companion, or just something to reach for when you want something sweet that actually came from real food.
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Learn more →Ingredients
8 servings
- 2 lb fresh apricots, halved and pitted
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- ¼ tsp ground ginger (optional)
Instructions
- 1
Preheat the oven to 170°F (77°C). Line an 18x13-inch rimmed baking sheet with a silicone baking mat. If using parchment paper, lightly coat it with a thin film of coconut oil to prevent sticking.
- 2
Combine the apricot halves, honey, lemon juice, and ground ginger (if using) in a blender or food processor. Blend on high until completely smooth, about 1 minute, scraping down the sides once. The puree should be pourable and free of any fibrous chunks.
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