Pistachio Free Cherry Fruit Leather
Tart-sweet cherries blended with honey and a squeeze of lemon make for a fruit leather that tastes genuinely vibrant — nothing like the dusty, plasticky strips you find in a gas station checkout line. A whisper of Ceylon cinnamon adds a subtle warmth that makes the whole thing feel a little more grown-up without overpowering that bright cherry flavor. The process is straightforward: blend, strain, spread, and let your oven do the slow, low work of transforming a glossy purée into something chewy and peel-able. Straining the purée is the small extra step that makes a big difference, giving you a smooth, even layer that dries uniformly and rolls up beautifully. Store-bought fruit snacks can be a minefield of shared facilities and mystery ingredients, so making your own means you know exactly what went in. Once cooled, the leather rolls up in parchment and slices into tidy strips that are perfect for lunchboxes, road trips, or honestly just snacking straight off the pan.
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Learn more →Ingredients
8 servings
- 2 lb fresh or frozen pitted sweet or tart cherries, thawed if frozen
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- ¼ tsp ground ceylon cinnamon (optional)
Instructions
- 1
Preheat the oven to 170°F (77°C), or as low as your oven will go (up to 200°F / 93°C). Line an 18×13-inch rimmed baking sheet with a silicone baking mat or parchment paper.
- 2
Combine the cherries, honey, lemon juice, and Ceylon cinnamon (if using) in a blender or food processor. Blend on high until completely smooth, about 1 minute.
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