Texas Farmers Market April 3 2020

Loquat Leather


Courtesy of Kate Payne
Photography by Jo ann Santangelo

Click here to read the full story with tips and tricks on dehydrating. 

Fairly difficult

Loquat Leather


For 8 Serving(s)


  • 1 pounds loquats
  • 2 tablespoons sugar
  • 1 pinches cinnamon, to taste (optional)
  • 1 pinches nutmeg, to taste (optional)

Loquat Leather Directions

  1. If using an oven, preheat to 175° (or 200°, if necessary).
  2. Halve the loquats from pole to pole, then seed, peel (if not using a food mill) and place the halves into a large saucepan. Cover with just enough water to completely submerge, bring to a boil, then reduce the heat and cook at a low boil for about 15 minutes.
  3. After cooking, the fruit should still be intact but feel tender and soft. Drain and discard the liquid, then press the fruit through a fine sieve or run through a food mill.
  4. Place 1 cup of the puree into a medium saucepan and add the sugar. Bring to a simmer and remove the pan from the heat. Add the cinnamon and nutmeg, if using.
  5. Cover an 11- by 17-inch rimmed cookie sheet with parchment paper. Pour the pureed fruit onto the parchment and use an offset spatula to spread it evenly into a ¼-inch layer. Bake for 2 to 3 hours—until the puree no longer comes up on a finger when dabbed. It should still feel sticky to the touch, though. Peeking into the oven during the course of baking will actually help drop the temperature to where it might be if using a food dehydrator, so check on the leather often.
  6. Once the leather is ready, keep the parchment paper backing on and, using kitchen shears, cut the leather into strips. Roll up each strip, tie with kitchen twine and store in an airtight container for up to 2 months.

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