Photo: Wikimedia Commons, Public domain · source

Dried · From Bladwijzer

Elaeagnus fruit leather

Updated on 9 October 2026

• Makes: ± 10 strips
• Time: 30 min + 6–8 hrs drying
• From: Oleaster

Ingredients

• 500 g ripe elaeagnus berries
• 50 ml water
• 60 g caster sugar
• juice of ½ lemon

Method

1. Simmer the ripe berries with the water for 10 minutes, until completely soft.
2. Rub the berries through a sieve to remove the stones. You should end up with ± 300 ml smooth purée.
3. Stir in the sugar and lemon juice and simmer for 5–10 minutes, until thick and glossy.
4. Heat the oven to 60 °C (or as low as it will go) and line a baking tray with baking parchment.
5. Spread the purée 3 mm thick on the parchment.
6. Dry for 6–8 hours in the oven with the door slightly ajar (wedge a wooden spoon in it), until the leather is no longer sticky.
7. Leave to cool, cut into strips with scissors and roll them up in baking parchment.

Storing: In a tightly closed jar or tin for 2–3 months in a cool, dry place; in the freezer for 1 year. Only store the leather once it is completely dry, otherwise it will go mouldy.