August 27, 2014 | Home >In the News >Homemade Fruit Roll-Ups
Homemade Fruit Roll-Ups
August 27, 2014 | Home >In the News >Homemade Fruit Roll-Ups

Homemade Fruit Roll-Ups

My kids love, love, love fruit snacks, fruit roll-ups……anything fruity and sweet.  They would sit down and eat 5 packs of fruit snacks no problem!  I just don’t feel good about them eating that as a snack.  I do feel good about them eating fruit in another form though!  My 5 year old has texture issues, especially with fruit and so sometimes eating a piece of fruit is difficult for her.  But she will eat any fruit blended.

Making your own fruit roll-ups is as simple as blending fruit!  There are a few simple tricks that if you follow, your fruit roll-ups will turn out thick, peelable, and delicious!

Fruit leather final with text.jpg

The first step is to blend your fruit.  To make one pan, you will need about 5 cups of fruit.  It can be any kind of fruit!  We have tried it with lots of different kinds, and they all turn out delicious.  Blend until very smooth.

Whole Fruit.jpgBlended Fruit.jpg

This step is only necessary if your kids have texture issues, and your fruit has small seeds (strawberries, raspberries, etc)  Pour your mixture into a fine mesh strainer, and stir until it has all moved through.

Stirring fine mesh strainer.jpg

This next step is the most important!  Pour your fruit mixture onto a baking sheet.  Using a silpat, or silicone mat will give you the best success.  You can also try using wax paper, freezer paper, or parchment paper, but none of these will give you the same quality as using a silicone mat.

The key is spreading it very thick and even.  The edges always get done the fastest, and can become thin and brittle, and so spread the mixture thick on the edges.  The more even you can get your mixture, the better it will turn out.  I leave mine at least 1/4 inch thick in all spots.

Spreading fruit leather.jpg

Once it is smooth and thick all over, you pop it in your preheated oven at 200 degrees F.   It will bake for 4-6 hours depending on how thick you spread it, and how hot your oven cooks.

smoothed fruit leather.jpg

Once it has dried and isn’t thick and sticky in the middle, it is done!  You can then peel it, and cut it into strips!

Cutting fruit leather.jpg

We rolled ours up in freezer paper and secured a cute ribbon around it.  This is a great treat to send in your kids lunches, let them eat after school, or even at activities and sports!


Products Used

Silicone Mat Fine Mesh Strainer
Stainless Steel Fine Mesh Strainer Colander Sieve with Handle for Kitchen Food Rice Vegetable,set of 3

 

 

 

Homemade Fruit Roll-Ups

Homemade Fruit Roll-Ups
Serves: 4
  • 5 cups fruits (any kind)
  • Silicone mat
  • Baking Sheet
  • Fine mesh strainer (optional)
 
  1. Blend fruit together until very smooth.
  2. Pour into a fine mesh strainer if you would like to remove seeds.
  3. Line a baking sheet with a silicone mat. Preheat oven to 200 degrees F.
  4. Pour mixture onto mat, and spread very even with a spatula. Leave mixture at least 1/4 inch thick, especially watching the edges.
  5. Once mixture is smooth and even, place in the oven and bake for 4-6 hours until the mixture has dried completely.
  6. Cut with scissors into strips and roll in wax or freezer paper, or plastic wrap.
  7. Store for up to 1 month.
 
written by
Natalie Monson

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Comments(37)
Lise says:

Hi, I’m just wondering if you can freeze this?

Natalie Monson says:

I have never tried freezing it! If you do let us know how it turns out.

Ashley says:

Love how easy and healthy this is for a “sweet treat”!

Tammy Knoll says:

How do you store these? How long are you able to keep them?

Ruth Yaron says:

You can store in a wax paper lined freezer bag. They should stay for up to 3-4 months if frozen!

sarah Rodriguez says:

Is there a way to do these without the silicone mat? I don’t have one of those….?

sr says:

could you boil the mixture down instead of blending ?

Kristyd says:

I love that you posted this on today, my Birthday! Fruit roll ups are a childhood love, but no way will I give them to my 8 yr old now. I keep saying I am going to make some like this, and now you have hit me with theinspiration to do so as a late Bday treat for myself as well. Thanks!

Kristyd says:

I love that you posted this on today, my Birthday! Fruit roll ups are a childhood love, but no way will I give them to my 8 yr old now. I keep saying I am going to make some like this, and now you have hit me with theinspiration to do so as a late Bday treat for myself as well. Thanks!

Sally@miydiy says:

I’ve been making these out of damson plum purée as we have so many at this time of the year. I have been using cling film quite successfully – it’s fine on a low oven heat! Must try your mixed fruit version too though – lovely colour!

Cheryl says:

Cooked for 9 hours, totally gross. Didn’t work at all. Wasted 8 peaches too. Very disappointed.

carla says:

what happened? I’m wanting to try today, so any tips or what u think happened, thanls!

Cheryl says:

Okay, so it was 7 hours not 9. It felt like longer…. Well I used parchment paper. I’m sure the silicone mat works better. Half of it dried through and stuck to the paper, the other half remained puree with a skin on top.

It didn’t look shiny and lovely like the picture, it looked like a brown, gooey mess. In fairness, the bits I did get to try were delicious. My son wasn’t interested after seeing what it looked like after waiting 7 hours for it. He wanted to make brownies but I couldn’t use the oven.

I wish I could keep trying but the expense and time doesn’t seem worth it. Much fruit is needed plus hours of the oven being on for very little reward.

Maybe the lady who uses parchment (above) can offer some tips? Otherwise please come back and let me know how it went. Good luck.

carla says:

what do you mean? putting saran wrap down, then putting the puree then putting it in the oven? I didn’t know you could put saran wrap in the oven!

carla says:

did you figure it out? Did it work? I don’t have one of those mats either.

Christine says:

I have done it with parchment and it never turned out as well. Yesterday I used my silicone mat and I would never do it without it! You can,but it is so much trickier to get the edges and not overcook it. I highly suggest the silicone mat

Natalie says:

I wouldn’t recommend that as it would still have chunks, and a lot more liquid. Blending is the best method. You can also try a food processor.

Natalie says:

Are you talking about the mixture? I’m sure you could, but when it thaws it would have more liquid and may need to be re-blended.

Natalie says:

You can store up to a month in an airtight container.

Natalie says:

Sarah –

You can try using parchment paper or cling wrap, but like other people have said it doesn’t turn out as well, and is a lot more mess. Silicone mats can be used for lots of different things in the kitchen and are definitely worth it! The amazon link at the bottom of this post is the best price i have seen them 🙂

Cheryl says:

I’m in the UK and just found this one for £2.43. Good reviews.
SILICONE BAKING MAT 40.5 X 28.5cm AVAILABLE IN 4 COLOURS https://www.amazon.co.uk/dp/B001CWDC7I/ref=cm_sw_r_awd_UrKbub1D47P5W

Kristen says:

My kids love them! I used parchment paper with NO problem whatsoever. After blending the fruit in the food processor, I did simmer it for a bit over the stove to further reduce liquid and cut down on oven baking time. I think ours was in the oven for 2-3 hours instead. Maybe that’s why the parchment paper worked for me? I have no idea. 🙂 But they were delicious and had no hard or brittle edges either!

Bryana says:

Will this work with frozen fruit that is thawed out?? I have a ton of frozen blueberries that I’m dying to try this with! Lol

Stella says:

I am going to try this it seems it would get thicker by cooking it a little. Thanks

Natalie says:

Yes you can definitely use frozen fruit. If the mixture seems thin, you can add it to a sauce pan and cook it down until it is a thicker consistency.

Natalie says:

Yay! Hope you had a great birthday!

Bryana says:

Yay! Thanks!!

Jill says:

I can’t find where to add this to my recipe box?

Natalie Monson says:

Jill – currently our blog posts are not in a format that can be added to the recipe box for the meal plan. Any recipe that can be added to the recipe box will have a ‘Add to recipe box’ icon. Thanks for being a member!

Yanihska says:

Can I use thawed out frozen fruit, its winter now and the fruits are really not that good right now.

Natalie Monson says:

Yanihska – Yes you can definitely use frozen fruit that you thaw 🙂 It may take a little longer to dry depending on how much water is in it.

Cherie says:

This may be a silly question, but If I want to use apples or other hard fruits, should I cook them first?

Natalie Monson says:

Yes – just cook until soft and then you can blend them. If you have a high powered blender, you may be able to add just a bit of water and blend raw and then it will work. Since apples tend to brown fast, I would add a 1/2 teaspoon of lemon juice to the mixture to prevent browning.

Randee says:

I used majority frozen fruit and my mixture was still very thick/frozen when I put it in the oven. Is this ok? Will it just need more cooking time or?

Natalie Monson says:

Yes – it will just need longer to dry out.

Ilea says:

Thank you for posting this! Most of the other ‘recipes’ call for an added sweetener, and I just don’t think its necessary for most fruits. Have you tried this recipe using Watermelon? I’m curious to try as, in my dehydrator, it says you can turn chunks of ‘watermelon’ into ‘candy’ just by dehydrating it. I LOVE the taste of watermelon, and think a fruit leather would be really delicious (another reason I didn’t want a recipe with added sugar)! Just thought I’d ask and see if anyone has tried it!

Natalie Monson says:

We haven’t tried watermelon, but now I want to!

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