Eosinophilic Esophagitis Friendly Peach Fruit Leather

Ripe summer peaches, a touch of honey, fresh ginger, and a whisper of Ceylon cinnamon come together into a chewy, jewel-toned snack that tastes like sunshine in every bite. Managing eosinophilic esophagitis often means scrutinizing every packaged snack for trigger ingredients, and most store-bought fruit leathers are loaded with additives, dyes, or mystery "natural flavors" that make that task exhausting. This homemade version keeps things beautifully simple — just real fruit and a handful of clean, recognizable ingredients blended smooth and slow-dried in the oven. The low-and-slow drying method is key: spreading the puree into an even layer and letting the oven do the work over several hours concentrates the peach flavor without any preservatives or fillers sneaking in. Ceylon cinnamon is used here specifically, which is worth noting since it's a gentler variety than the more common cassia. Once cooled, the leather cuts into tidy strips that roll up in parchment and store easily for up to three weeks in the fridge — perfect for packing a safe, satisfying snack without second-guessing the label.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →