Sweet Hawthorn Fruit Sheets
Tender, tangy-sweet fruit sheets made from fresh hawthorn berries. These naturally chewy treats are perfect for snacking and aid digestion. The simple process transforms tart hawthorn into delicious, paper-thin fruit leather.
Story
These nostalgic Chinese fruit sheets have been a beloved snack for generations. The natural tartness of hawthorn pairs beautifully with sweet rock sugar, creating an irresistible balance. Make a batch and store in an airtight container for up to two weeks.
Ingredients
fresh hawthorn berries
500g (about 1 lb)
rock sugar or crystallized sugar
120g (½ cup)
water
150ml (⅔ cup)
fine salt
1 teaspoon for soaking
Instructions
1
Prepare the hawthorn
Rinse the hawthorn berries thoroughly under running water. Place them in a bowl with salted water (using the 1 teaspoon salt) and let soak for about 15 minutes. This helps loosen any residue and softens the skin. Drain and rinse once more with clean water.
2
Remove the seeds
Working one berry at a time, slice each in half and pop out the seeds. A small paring knife or your fingers work well here. You want clean fruit halves without any tough centers.
3
Blend into a smooth puree
Add the seeded hawthorn to a blender or food processor. Sprinkle in the rock sugar and pour in the water. Blend on high until you achieve a completely smooth puree with no chunks—this should take about 2 minutes.
4
Cook down the puree
Pour the puree into a wide, heavy-bottomed pan. Cook over medium-low heat, stirring frequently to prevent sticking. Let it simmer gently until it thickens to a spreadable consistency, about 15-20 minutes. The color will deepen slightly.
5
Shape and dry the sheets
Line a baking sheet with parchment paper. Pour the thickened puree onto the center and spread it as thinly and evenly as possible using a spatula. Aim for about 2-3mm thickness. Let dry in a warm, dry place or a low oven (around 100°C/200°F) for 1-2 hours until set but still slightly tacky.
6
Cut and serve
Once completely cooled and set, peel the sheet from the parchment. Cut into strips or rectangles with scissors or a knife. Roll up or stack neatly. Store in an airtight container at room temperature.
