on Jul 31, 2023, Updated Nov 16, 2023 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 Lavashak was originally made by drying mashed fruit in the sun☀️, though its name comes from the fruit leather’s resemblance to thin Persian lavash bread.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.
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.
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