Sweet chewy fruit leather was one of my favorite and most desired treats as a kid. Not the dyed “roll-up” kind either but the thick natural ones that you would by at the health food store back in the day. Maybe that’s why I make them on a constant basis. It takes lots of hands-off hours but it’s incredibly easy and worth it. My daughter also loves fruit leather and it’s a great snack for when she has a sweet tooth or to throw in her lunch box. You can score big parent points here.
The best part about making fruit leather at home is that you can create all sorts of flavor combinations. We’ve thrown in herbs, all sorts of fruit, but I’ve never played with vanilla. Cherry and vanilla is a classic combo so, why not? This by far, out of all of the fruit leathers we have come up with is my pick for favorite.
The recipe is simple and uses frozen organic cherries (because we hardly get good fresh cherries in Texas), vanilla bean paste, and a touch of honey. It’s that flippin simple. Sweet cherries, the complex uniqueness of vanilla, and a touch of golden honey, makes these cherry vanilla fruit leathers a deliciously delectable treat!
Sweet cherries, the complex uniqueness of vanilla, and a touch of golden honey, makes these cherry vanilla fruit leathers a deliciously delectable treat!
- 20 ounces frozen dark sweet cherries, organic preferred
- 1 1/2 teaspoons vanilla bean paste
- 1 tablespoon pure honey
- Preheat oven to 170°F. Line a 16"x12" baking sheet with parchment paper, cutting to fit.
- Thaw frozen cherries and reserve 2 tablespoons of the juice.
- In a food processor, combine cherries, reserved cherry juice, vanilla, and honey. Puree until very smooth, about 1 minute.
- Pour puree onto baking sheet and spread evenly with a spatula. Place in the oven and bake for 6 to 7 hours or until no longer wet. The fruit leather may still be sticky. Please note, all ovens are different and drying times will vary depending on the oven and humidity in the air.
- Remove from the oven and cut into strips. Roll and tie with twine if desired. To serve, simply peel off the parchment paper and discard.
by Meredith Steele