Orange and Coriander Seed Fruit Leather

Chef Izhar Sa’ar, Rutenberg Restaurant

45 min + 10-14 hours inactive

1 17 fl. oz / 500 ml container

Photography: Matan Choufan

This is a versatile ingredient that can be used as a bitter-citrus seasoning for appetizers, main dishes, desserts, and even for cocktails. Keep in mind that this fruit leather is not sweet and its texture is relatively crispy. You can grind the fruit leather into a powder or place it over steam to soften it, then roll it like a cigar filled with walnuts and halva.


  • 2.2 lb / 1 kg orange peels (pith included)
  • 1 teaspoon coriander seeds, toasted and crushed
  • 1 tablespoon neutral oil


  1. Bring a large pot of water to a boil over high heat. Place the orange peels into the boiling water and cook for 5 minutes and drain. Repeat 3 times. 
  2. Place the orange peels into a food process and blend until a very smooth and finely processed mixture is formed. Add the oil and coriander and process until a very smooth paste is formed. If the paste is not reaching a smooth consistency, transfer the mixture to a standing blender and finely blend until a smooth mixture is formed. Add more oil if needed.
  3. Preheat the oven to 100°F / 40°C (not in convection/turbo mode). Pour the blended orange and coriander seed mixture onto a baking sheet lined with parchment paper or a silicone mat and spread the mixture into a thin, even layer. Transfer to the oven and bake until  the mixture is completely dehydrated, 10-14 hours (depending on your oven and the thickness of your fruit leather). Transfer from the oven, and allow to cool (so it is easier to peel the fruit leather from the tray and to prevent any condensation in the storage container). Gently peel the fruit leather from the tray and store in an airtight container. This recipe will store well for up to 1 year.

Related recipes