![\"Lavashak-e](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/07\/Lavashak-e-Aloo-persisches-Pflaumen-Fruchtleder-Labsalliebe-10.jpg\")
<\/a><\/p>\nLavashak, also known as fruit leather, is made from 100% fruit puree, a splash of lemon juice, and a pinch of salt. Lavashak is a traditional Persian snack made from pure fruit puree that is dried in the sun. As the water evaporates, the puree gets a leathery texture. That is why people call it fruit leather. It has a chewy texture similar to fruit gummies. However, it contains zero added sugar!<\/p>\n You can use almost any stone fruit to make it. Our family favorites are:<\/p>\n Quick Tip: You can use any fruit you like. Just remember that fruits with more water will take longer to dry.<\/p>\n Today, I still make Lavashak just like my grandmother, Haj Khanoom. First, I pour the hot, cooked fruit puree onto a baking sheet lined with parchment paper. I spread it out thinly. Then, I choose one of these three drying methods.<\/p>\n Here are the three ways you can dry your homemade fruit leather:<\/p>\n How it works: Place the baking sheet outside in a sunny, warm spot.<\/p>\n How long it takes: 2 to 3 days in strong sunshine.<\/p>\n Why it\u2019s best: This is the traditional way. It preserves the natural flavor and keeps all the healthy vitamins inside the fruit. This is my personal favorite!<\/p>\n How it works: Put the baking sheet into the oven using the fan (convection) setting.<\/p>\n Temperature: 50\u00b0C to 70\u00b0C (120\u00b0F to 160\u00b0F).<\/p>\n How long it takes: At least 5 to 6 hours.<\/p>\n Important Tip:<\/strong> Keep the temperature low! If your oven is hotter than 100\u00b0C (212\u00b0F), the Lavashak will become hard and brittle. Patience is key!<\/p>\n How it works: Fill a large pot with water and bring it to a boil. Turn down the heat so it just simmers. Spread a thin layer of fruit puree onto a round metal bowl or plate. Place the bowl on top of the pot over the rising steam.<\/p>\n How long it takes: Let the fruit leather dry for about 20 minutes.<\/p>\n The final step: Let it cool down for a moment, then carefully peel it off the bowl.<\/p>\n In theory, Lavashak stays fresh for several months. But in most homes, it is so delicious that it disappears in just one day!<\/p>\n Drying removes most of the moisture from the fruit. This is what keeps it fresh for so long.<\/p>\n Fruit leather is a highly popular snack for anyone looking for a healthy diet. Since it is made entirely of real fruit, it is packed with:<\/p>\n Lavashak gets all its sweetness from natural fruit sugars. It contains no animal products, making it a perfect 100% vegan and vegetarian snack!<\/p>\n 1.5 kg (3.3 lbs) Plums or Apricots<\/p>\n 1 cup Water<\/p>\n 1 tsp Salt<\/p>\n Juice of 1 Lemon<\/p>\n Here is the step-by-step guide to preparing your fruit puree, followed by three easy ways to dry it.<\/p>\n Prep the fruit: Cut the plums in half and remove the pits.<\/p>\n Cook: Put the plums, water, salt, and lemon juice into a pot. Bring to a boil.<\/p>\n Simmer: Immediately lower the heat. Let it simmer for 25 to 30 minutes until most of the liquid cooks away.<\/p>\n Strain & Blend: Pour the mixture through a strainer. Transfer it to a blender<\/a><\/strong> and blend until completely smooth.<\/p>\n \u26a0\ufe0f Safety Warning:<\/strong> The fruit mixture is extremely hot! To be safe, you can let the mixture cool down completely before blending it. If you decide to blend it hot, make sure to remove the small cap in the center of your blender lid to let the steam escape. Once, I left it on, and the cap shot across my kitchen like a rocket!<\/p>\n Pick one of these three ways to dry your fruit puree:<\/p>\n Spread the hot, bright pink puree evenly onto a baking sheet lined with parchment paper.<\/p>\n Dry in the oven at 50\u00b0C to 70\u00b0C (120\u00b0F to 160\u00b0F) for at least 5 to 6 hours.<\/p>\n Note: Enjoy the bright pink color while you can! The fruit leather will turn much darker as it dries.<\/p>\n Check progress: After 4 hours, check the oven every hour. The Lavashak is ready when it is no longer wet or sticky.<\/p>\n To finish: Roll up the leather with the parchment paper and cut it into strips.<\/p>\n Bring a large pot of water to a boil, then lower the heat to a gentle simmer.<\/p>\n<\/a><\/p>\nWHAT IS LAVASHAK?<\/h2>\n
\n
<\/a><\/p>\nTHREE WAYS TO MAKE LAVASHAK – PERSIAN FRUIT LEATHER<\/h2>\n
1. The Traditional Sun-Drying Method<\/h3>\n
2. The Oven Method<\/h3>\n
3. The Steam Method (Fastest Version)<\/h3>\n
<\/a><\/p>\n<\/a><\/p>\nHOW LONG DOES FRUIT LEATHER LAST?<\/h2>\n
HOW TO STORE LAVASHAK?<\/h3>\n
\n
WHY FRUIT LEATHER IS A SUPER HEALTHY SNACK?<\/h2>\n
\n
<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\nINGREDIENTS FOR 3 BAKING SHEETS OF FRUIT LEATHER<\/h2>\n
HOW TO MAKE LAVASHAK – 3 DIFFERENT METHODS<\/h2>\n
STEP 1 – PREPARE THE FRUIT PUREE<\/h2>\n
STEP 2 – CHOOSE YOUR DRYING METHOD<\/h2>\n
Method 1: The Oven Version (Reliable & Easy)<\/h3>\n
Method 2: The Steam Version (Fastest)<\/h3>\n