Pestil, a well known fruit leather in Turkey, was prepared by drying boiled grape juice and starch mixture. The water vapor permeability (WVP) properties of pestil were determined at three different temperatures (15, 25 and 37 degreesC) and different relative humidity (RH) values. It was found that there was significant difference within WVP values in the studied range of RH (P < 0.05). Effect of temperature on WVP values increased with RH. WVPs of pestil were compared with other fruit leathers. (C) 2002 Elsevier Science Ltd. All rights reserved.