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Dried · From Bladwijzer

Rowan and apple fruit leather

Updated on 9 October 2026

• Makes: ± 200 g fruit leather (1 baking tray)
• Time: 1 hr + 6–8 hrs drying
• From: Rowan

Ingredients

• 300 g rowan berries, stripped from the stalks
• 500 g eating apples
• 100 ml water
• 80 g honey or sugar
• 1 teaspoon cinnamon (optional)

Method

1. Strip the berries from the stalks, rinse them and freeze them overnight. Chop the apples with their skins and remove the cores.
2. Simmer the berries, apples and water for 25 minutes with the lid on, until everything is completely soft.
3. Blend with a stick blender and rub the purée through a fine sieve. This leaves the skins and seeds behind.
4. Stir in the honey or sugar and the cinnamon. Boil the purée down for 5–10 minutes without the lid, until it is thick and a spoon leaves a trail across the bottom of the pan.
5. Line a baking tray with baking paper and spread the purée on it 3 mm thick.
6. Dry for 6–8 hours in the oven at 60 °C with the door ajar (wedge a wooden spoon in it). The fruit leather is ready when it is no longer sticky and feels pliable.
7. Leave to cool, cut into strips with scissors and roll them up in baking paper.

Storing: 2–3 months in an airtight container in a cool place, or half a year in the fridge. Only use berries that have been cooked like this: raw rowan berries are bitter and mildly poisonous.