Plum fruit leather is one of the world’s sourest and most delicious fruit leathers. It tastes amazing on its own, but you can also mix it with other fruits. Making fruit roll-ups is a great way to avoid spoilage.
Use red or black plums for this recipe. You can combine them with nectarines, peaches, pears, apples, apricots, or yellow plums. I really like mixed fruit leathers.
In Iran, we call it “Lavashak Aloo”. To make Persian fruit leather, we bake the fruits on the stove until they soften. Then, we spread the puree on a tray and leave it on the rooftop to dry.
Plum Fruit Leather
- 1 Kg Plums
- 10 Nectarines optional-about 1 Kg
- 2 Peaches optional
- 1 cup Water
- Wash the plums and pit them. I used nectarine and peach as well, pitting them too.
- Put the fruits in a pot or a saucepan.
- Turn the heat on. Add water to the fruits to avoid burning. You can close the lid. Stir them from time to time.
- Add sugar or salt.
- Let them cook for 1 hour until they fully soften. Take the pot off the stove.
- Crush the fruits using a hand blender or a masher. In this step, the peels are broken down into small pieces and we get a fruit puree.
- If the puree is watery, let it simmer on low heat until the extra water is evaporated. If it’s too watery, your fruit leather takes longer to dry and might mold.
- Spread the puree on a tray.
- Leave it in the oven to dry.
- After the puree dries up, cut it into strips. Keep it in a sealed glass container.
- Use ripe and soft fruits. Hard, unripe plums are not good ingredients for making fruit leathers.
- If you have fewer fruits than mentioned, you don’t need to cook them for 1 hour, they become prepared sooner than that.
- Don’t leave the fruits on the stove for too long, they can get bitter.
- Store the roll-ups in a sealed container to avoid excessive drying.
- If the water of the fruit leather is fully evaporated, you can keep it in the room without worrying about it molding. If you want to be at more ease, keep it in the fridge. If you want to store it for a long time, you can store it for a year in the freezer. Keep it in a sealed container to maintain the original taste and avoid getting the taste of the other stored food in the freezer.
What happened to my Fruit Leathers?
I put half of the puree in the oven, and as you see the result is burnt fruit leather. Because I didn’t leave the oven door ajar. I closed the oven door to evaporate the water faster, but unfortunately, it burned.
But half of the puree, which I put on the roof under the sun, dried well. It took about 1/5 day.
And after drying the fruit leathers under sun in summer days:
How to dry the plum roll-ups (Lavashak Aloo)?
After preparing the plum puree, you can spread it on a parchment paper-lined oven tray. Let it stay in the oven for 1.5-2 hours with the door left half-open. Set the oven heat to the lowest degree, like 110 C (The lowest heat that keeps the oven working).
If the door is only slightly open, check on it now and then, the puree might burn. The fruit leather is thin and the oven tray absorbs a lot of heat.
You can also cover a metal tray with plastic and spread the puree on it. Then, leave it under sunlight or in front of a fan for 1-2 days.
You can put the tray on a heater or a radiator until it dries.
Another method is using a fruit dehydrator. You need to cover one of the trays with parchment paper and pour the puree on it.
I dried half of the puree in the oven and the other half under sunlight.
How to make Plum fruit leather in a dehydrator?
To do this, you will need a dehydrator, and a metal tray smaller than the tray of your dehydrator. This tray will be put inside the dehydrator.
After preparing the puree, spread it on the tray. Oil the bottom of the tray. Put the metal tray on top of the dehydrator’s tray and let it dry.
You can also use a thin aluminum foil or a piece of parchment paper, put them on the dehydrator’s tray, and spread the puree on them.
There are also fruit roll sheets that are specialized for fruit leathers and you can directly spread the puree on them.
Turn the dehydrator on. After 5-6 hours, your fruit leather is ready. The exact time needed depends on the fruit roll’s thickness and the amount of water in it.
Pear and Plum Fruit Leather
Pear-and-plum mixed fruit leather is very delicious. If the pears are sour, the final result will be sour. Another sour fruit leather is Kiwi fruit roll-ups that I advise you to try it.
If the fruits are ripe and sweet while the plums are sour, your final fruit roll-up will have a dual taste and if you add some sugar, it becomes sweet and sour.
Making plum and pear fruit leather is just like the other fruit leathers. Pit the plums. Take the core and seeds of the pears out of them. Cook the fruits on the stove. Add some salt or sugar.
You can keep the peels on the fruits and mix them like that with a masher or a hand blender until you get a puree. Spread the puree on a tray and let dry.
Apple-Plum Fruit Leather
Apple and plum combination is another popular combination for fruit leathers. If the apples are sweet, the fruit leather becomes sweet and sour. The steps of making it are the same as other fruit leathers.
You can use the apples without peeling them, cook them, and mash them with a blender or a masher. You can also peel the apples and take their seeds out before cooking them. This depends on your preference.
I suggest adding 1-2 tablespoons of sugar or salt to get a dual taste. This is a personal preference. In another post, I posted the recipe for making Apple Fruit Leathers too.
Yellow plum fruit leather
The recipe for making yellow plum fruit leather is exactly like the plum recipe I explained, and you can make it with or without the skin.
Yellow plum also has a sour taste and by adding a little salt, you can give it a sour and salty taste. Or add a little sugar to give it a sweet taste. This depends on your taste and is optional.
Plum fruit roll-up is one of the most delicious fruit leathers and has a sour and pleasant taste like sour cherry fruit leather.
You can peel the plums or not. I prefer keeping their peels and benefiting from the vitamins and the sour taste of them. I crush the peels with a masher or a hand blender and use them in the fruit leather.
After cooking the puree on the stove, a spectacular aroma fills the kitchen, making everyone fall in love with it. I’m sure you will fully enjoy eating this snack.
If you like sweet and sour fruit rolls, try Apple fruit leather or Peach fruit leather. Tell me which one you would like to try in the comments!