Feijoa Leather

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Chewy, tangy and sweet feijoa leather made from feijoas, honey and lemon. The recipe includes instructions for both the oven and a dehydrator. These are perfect for lunch boxes, cheeseboards or as an anytime snack.

Close-up of several rolled fruit leather pieces on a wooden surface, with a small bowl of green fruits in the background.

I recently borrowed my aunty's dehydrator to make some sun-dried tomatoes and since then, I've gone down a seasonal-produce, dehydrating, rabbit hole! This Feijoa Leather (also called feijoa roll up) has quickly become a favourite with friends and family. Even non-feijoa lovers enjoy it! It does use a heap of feijoas, so an excellent choice if you have a tree or are the recipient of someone else's haul. I've also included notes on how to make this in the oven if you don't have a dehydrator.

Ingredient notes:

Chopped fruit in a blue container, three feijoas, a halved lemon, and a tub of Arataki multi-flora honey on a beige surface.

Feijoa: The star of the show. This recipe can be made with either fresh or frozen feijoa flesh. Here, I've pulled some out from my freezer and allowed it to defrost before using. You can see some of the pieces have browned, that's ok! It will still taste delicious. For more amazing recipes using this fruit, check out out Feijoa back catalogue.
Honey: Any type of honey can be used.
Lemon: The lemon adds to the tanginess of the leather, helps to prevent further browning and helps to preserve the leather.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Into a large pot, place the feijoas, honey and lemon juice. Simmer on a medium low heat for about 20 minutes until the liquid starts to bubble and feijoas start to break down. Stir occasionally while cooking to ensure nothing sticks to the bottom of the pot.

A hand squeezes a lemon half over a pot containing chopped figs and dollops of what appears to be honey or syrup.

Chopped figs and brown sugar simmering in a pot, creating a bubbling mixture with visible chunks and caramelized areas.

Take the softened feijoas off the heat and use a stick blender to blend them to a smooth paste. Allow to cool.

An immersion blender in a pot with cooked, chunky apples, likely being prepared for applesauce.

A pot of thick, light brown batter being stirred with a wooden spoon.

Dehydrator: Pour about a third of the mixture onto a fruit leather tray. Using a palette knife or spatula, spread it out evenly until it's between 3mm and 5mm thick across the tray, adding or removing mixture if necessary. Repeat with remaining mixture onto remaining trays (I made three). Dehydrate at 60°C for 8 to 10 hours or until the leather has cooked through and is not sticky to the touch.

A close-up of a white circular plastic tray with a vented design and central opening, partially in shadow.

A thick, light brown puree spread in a ring on a round white dehydrator tray with a central hole, under bright lighting.

Oven: Preheat the oven to 60°C bake. Line 3 oven trays with baking paper and divide the mixture evenly between the three trays. Using a palette knife or spatula, spread it out evenly until it's between 3mm and 5mm thick across each tray. Bake in the oven for 4 to 6 hours or until the leather has cooked through and is not sticky to the touch.

A round pool of thick batter spread on a silicone baking mat placed on a metal baking sheet.

A hand uses an offset spatula to spread a light brown batter evenly on a silicone baking mat.

Once cooked through, peel your feijoa leather from the trays. Cut into pieces and store in a jar or airtight container.

A hand holds a clear glass jar filled with rolled sheets of yellowish fruit leather, with a gold lid on top. Green fruits and a plate are visible in the blurred background.

Recipe FAQs:

Can I add apple to mixture?

Yes, a lot of people do this to make the mixture go further or taste less grainy. I don't have access to apples in the same way I do feijoas so I use straight feijoas to keep the cost down.

How long does it take to cook feijoa leather?

The million-dollar question. And the answer is: as long as it takes! There are a few factors at play. They type of feijoas you use, how reduced the become while simmering, the temperature while dehydrating, how thick the puree is and the type of dehydrator or oven you are using. Simply cook them until they are no longer sticky to the touch. You can turn a dehydrator off at night, and back on again in the morning if you need to monitor them.

My leather has split/cracked! Is that bad?

It's totally fine! This can happen if you have quite a thick layer of puree on the tray. It will still taste delicious, don't stress.

Storage:

Store your feijoa leather in an airtight container or jar fro up to a month.

Top tips:

This recipe uses a lot of feijoas! The weight of the feijoa is the scooped out weight, minus the skins. I like to make this when my friends give me bags of feijoas. You could also halve or quarter the recipe.
I make this throughout the year with frozen feijoa. I scoop out the feijoa straight into an ice cream container and weigh as I go making sure each one is roughly 1kg.
Every dehydrator and oven will operate differently and will take it's own time to cook through. The key is to keep an eye on it.

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Yield: Makes 3 sheets

Prep Time: 30 minutes

Cook Time: 8 hours

Additional Time: 8 minutes

Total Time: 8 hours 38 minutes

Chewy, tangy and sweet feijoa leather made from feijoas, honey and lemon. The recipe instructions for both the oven and a dehydrator.

Ingredients

1 kg feijoa flesh (does not include skins)
4 Tbsp honey
1 Tbsp lemon juice

Instructions

Into a large pot, place the feijoas, honey and lemon juice.
Simmer on a medium low heat for about 20 minutes until the liquid starts to bubble and feijoas start to break down. Stir occasionally while cooking to ensure nothing sticks to the bottom of the pot.
Take the softened feijoas off the heat and use a stick blender to blend them to a smooth paste. Allow to cool.
Dehydrator: Pour about a third of the mixture onto a fruit leather tray. Using a palette knife or spatula, spread it out evenly until it’s between 3mm and 5mm thick across the tray, adding or removing mixture if necessary.
Repeat with remaining mixture onto remaining trays (I made three).
Dehydrate at 60°C for 8 to 10 hours or until the leather has cooked through and is not sticky to the touch.
Oven: Preheat the oven to 60°C bake. Line 3 oven trays with baking paper and divide the mixture evenly between the three trays.
Using a palette knife or spatula, spread it out evenly until it’s between 3mm and 5mm thick across each tray. Bake in the oven for 4 to 6 hours or until the leather has cooked through and is not sticky to the touch.
Once cooked through, peel your feijoa leather from the trays. Cut into pieces and store in a jar or airtight container.

Notes

This uses a lot of feijoas! The weight of the feijoa is the scooped out weight, minus the skins. I like to make this when my friends give me bags of feijoas.
I make this throughout the year with frozen feijoa. I scoop out the feijoa straight into an ice cream container and weigh as I go making sure each one is roughly 1kg.
Every dehydrator and oven will operate differently and will take it's own time to cook through. The key is to keep an eye on it.

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 5Sodium: 0mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya