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Fiber-rich tart dried fruit snack
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (thin) of Sour Plum Fruit Leather (25 g) has 70 calories. That works out to 280 calories per 100 g. It contains 17.4 g of carbs, 0.6 g of protein, 0.2 g of fat and 1.8 g of fiber. Its 175 mg of Potassium covers 5% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (thin) · 25 g
70
KCAL / 25G
Carbs
17.4g
· 6% DV
Protein
0.6g
· 1% DV
Fat
0.2g
· 0% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 94% · Protein 3% · Fat 3%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 70 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1.25 mg | 0% |
| Total carbohydrate | 17.4 g | 6% |
| Fiber | 1.8 g | 6% |
| Protein | 0.6 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (thin) | 25 g | 70 kcal |
| 1 piece (extra small) | 15 g | 42 kcal |
| 1 serving (small) | 30 g | 84 kcal |
| 1 piece (medium) | 40 g | 112 kcal |
| 1 serving (medium) | 50 g | 140 kcal |
| 1 piece (large) | 60 g | 168 kcal |
| 1 piece (jumbo) | 90 g | 252 kcal |
| 100 g | 100 g | 280 kcal |
| 1 pack (large) | 100 g | 280 kcal |
Calculated from 280 calories per 100 g.
Sour plum fruit leather is made primarily from plums that are pitted, mashed or cooked into a purée, then spread thinly and dried. Recipes vary: some include sweetener or other ingredients, while others rely on the fruit alone.
To make sour plum fruit leather, pit the plums and cook or blend them into a smooth purée. Spread it in a thin, even layer on a lined tray and dry it gently until flexible and no longer wet to the touch.
Sometimes. Sour plums can be tart, so some recipes add sugar or another sweetener, while others do not. Drying also concentrates the fruit’s natural sugars, so sour-tasting fruit leather is not necessarily sugar-free.
Store sour plum fruit leather in an airtight container in a cool, dry place, away from moisture. If your kitchen is warm or humid, keep it sealed in the refrigerator; moisture can make the leather sticky and encourage mold.
Sour plum fruit leather tastes tangy and fruity, with a chewy texture. Its sweetness varies with the plums and recipe: versions made from very tart fruit without added sweetener can be sharply sour.
No. Sour plum fruit leather is made by spreading plum purée into a thin layer and drying it, while dried plums are usually whole fruits dried individually. The leather is flat and pliable; dried plums retain more of the fruit’s shape.
Sour plum fruit leather can be sticky because fruit sugars and residual moisture remain in the dried purée. Under-drying or humid storage can make it stickier; sealing it well and keeping it cool helps protect its texture.
Yes. Cut sour plum fruit leather into small pieces and add it to porridge, yogurt, or trail mix, or soften it with a little warm water for a tangy fruit sauce. Its acidity pairs well with nuts and mild grains.
Children can eat sour plum fruit leather if it is cut into small, manageable pieces and they are supervised. Its chewy, sticky texture may pose a choking risk for young children, so avoid giving them large strips.
Sour plum fruit leather can raise blood sugar because drying concentrates the fruit’s natural sugars, and some recipes add more. If you have diabetes, ask your clinician or dietitian how it fits your individual meal plan.
Vitamins
Vitamin C
2mg · 2% DV
B2
0.03mg · 2% DV
B6
0.03mg · 2% DV
B3
0.28mg · 2% DV
Minerals
Copper
0.05mg · 6% DV
Potassium ⭐
175mg · 5% DV
Manganese
0.06mg · 3% DV
Phosphorus
14mg · 2% DV
Sodium
1.25mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 70 calories in 1 piece (thin) (25 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sour Plum Fruit Leather is made by cooking or mashing sour plums into a smooth pulp, spreading it thinly and drying it into a flexible sheet. It keeps the fruit’s sharp, tangy flavour, with a chewy texture that can be torn or cut into small pieces. In Turkey, it is eaten as a simple snack, often with tea, and may be paired with nuts.
Most of its energy comes from carbohydrate, and it also provides fibre. Its tartness suits those who prefer fruit snacks that are not very sweet. For a more filling bite, enjoy a piece with a few walnuts or almonds.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.05g
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Nutrition data compiled from USDA FoodData Central and scientific sources.