Capsaicin Free Peach Fruit Leather
Ripe summer peaches, a drizzle of honey, bright lemon juice, and a whisper of fresh ginger and Ceylon cinnamon come together into a chewy, jewel-toned snack that tastes like sunshine in every bite. Because the whole recipe is built around fruit and warm spice, there's nothing here that brings heat or irritation — making it a genuinely satisfying treat for anyone who needs to steer clear of capsaicin. So many packaged fruit snacks and leathers sneak in unexpected spice blends or "natural flavors" that can be hard to vet, so blending and drying your own batch at home puts you fully in control. The low-and-slow oven method coaxes all the moisture out of the puree without scorching it, leaving you with a pliable, glossy sheet that peels away cleanly and rolls up beautifully. Ceylon cinnamon is a thoughtful touch here — its delicate, almost floral warmth is miles away from anything sharp or spicy, and it plays perfectly against the natural sweetness of the peaches. Cut into strips, rolled in parchment, and tucked into an airtight container, these keep well on the counter or in the fridge, so you can make a big batch and snack all week long.
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Learn more →Ingredients
8 servings
- 2 lbs ripe peaches (about 5 medium), pitted and roughly chopped
- 2 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 170°F (77°C). If your oven's lowest setting is 200°F (93°C), use that and prop the door open slightly with a wooden spoon. Line an 18x13-inch rimmed baking sheet with a silicone baking mat or parchment paper.
- 2
Combine the chopped peaches, honey, grated ginger, Ceylon cinnamon, and lemon juice in a blender or food processor. Blend on high until completely smooth, about 60 seconds, with no visible chunks remaining.
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