This 3 ingredient fruit roll ups recipe is a simple and delicious way to make your own fruit leather (without any fancy equipment or ingredients!)
If you were anything like me as a kid, you probably used to think, “When I’m a grown up I can have ______ for dinner every night!” (insert: icecream, cookies, poptarts, cotton candy, all the sweets).
But now that I finally am a (sort of) grown up, I know I have to suppress my inner-child demands in. But I recently discovered a way to have my cake and eat it too. Well, fruit roll-ups anywho.
These homemade fruit roll ups are a healthy treat that satisfy that craving for sugar, but in a healthy, all-natural fruit kind of way! Let’s roll.
What do you need for natural fruit rolls ups?
You just need 3 ingredients: fruit, lemon juice, and something to sweeten it. You’ll blend it all up, spread thin on a lined baking sheet, then bake at a very low temperature for a few hours, until dried.
For The Fruit
You can use virtually any fruit for this homemade fruit roll ups recipe. I love using fresh berries, like strawberries or blueberries, but you could also do:
- Tropical: Make tropical fruit roll ups by using pineapple and mango.
- Forest Fruits: Try a blend of cherries, blueberries, and raspberries for a gorgeous color.
- Single Ingredient: Or go all in on a fruit, like strawberry! You’ll need about 3 cups total.
For The Acidity
Lemon juice keeps the bright color of the fruit. Feel free to use lime or orange juice instead!
For The Sweetness
The sweetness is really to your taste. You can use honey, sugar, or a sugar-substitute (like Stevia or Splenda).
How To Make Fruit Roll-Ups
These fruit rolls are stupid easy. Yes, the amount of time in the oven can seem a bit lengthy, but with only 15 minutes of actual hands-on time, these homemade fruit roll ups will be ready before you know it.
Step 1: Blend
Blend all the ingredients in a food processor or blender until it’s as smooth as can be.
Step 2: Spread
Next, line a baking pan or sheet with parchment paper. Pour the blended fruit mixture onto the lined pan, then spread it out with a spoon or spatula. It should be as thin as possible without forming holes, about ⅛ – ¼ inch thick.
Want even smoother fruit roll ups?
I like to use fresh fruit puree, which preserves more of the vitamins in the fruit (but that’s just my nutrition brain talking). To make fruit roll ups that look a bit more uniform, you can cook the fruit mixture on the stove, uncovered, until it becomes thick, then proceed with this recipe!
Step 3: Dehydrate
Dehydrate in your oven as low as the oven temperature will go (140 to 170°F) for 4 to 6 hours, or until the middle is not longer tacky. If your center is still tacky, it could be because the mixture is spread to thick. The edges may get too dry, in which case you can rehydrate them a bit by rubbing them with water.
Step 4: Cool
Allow the fruit leather to cool, then use clean scissors to trim off edges and cut into 1 inch wide strips. Roll each strip into a roll-up and enjoy!
How do you store homemade fruit leather?
Store in an airtight container in the fridge for up to 2 weeks. It will last even longer if you add a paper towel in the container, which will help absorb moisture.
Can you use frozen fruit?
You can use frozen fruit to make your own fruit roll ups! It’s important that you thaw the fruit completely before using, then drain off any water or moisture.
Ingredients
- 2-3 cups fruit 300 to 350 g
- 2-3 Tbsp honey can sub sugar or sugar-substitute
- 2 Tbsp lemon juice 30 mL
Instructions
- Blend: Blend together all ingredients in food processor or blender until smooth. Taste and adjust sweetness as needed.
- Spread: Pour into a pan lined with parchment paper then spread out ⅛ to ¼ inch thick.
- Dehydrate: Dehydrate in oven at 140 to 170°F (or as low as oven will go) for 4 to 6 hours, or until the middle is not longer tacky.
- Cool: Allow to cool, then use clean scissors to trim off edges and cut into 1 inch wide strips. Roll each strip into a roll-up and enjoy!
Eleanor Oliveira says
I eat to communicate Yes
Tessa Oliveira says
Yea me too
Lorna Martin says
Hi, could I make these and then use them as dragon wings on a cake with some wooden squires? I would need to cut them into shape and then wrap or glue them with a sugar paste maybe around the stick?
Sarah says
I think this could work! 😀 Sounds like a fun idea!
Edmund says
May I use a microwave?
Sarah says
The microwave likely won’t work well in this recipe, as it doesn’t allow the fruit to dry out like an oven does.
Brittney says
Thank you so much. I homeschool and right now we are learning about and switching over to healthy foods and snacks. The kids are going to love this. And we just learnt about bees and honey being bacterias worst enemy. So this is perfect.
Sarah Bond says
So fun! Enjoy! 😀
Ashley Trimue says
Soooo good!!!
Carmen Diaz says
I bought already dehydrated apricots. How can I make fruit roll ups(fruit leather) with them? Thank you.
Sarah Bond says
I haven’t tried this before so I’m really not sure. You’d probably have to rehydrate them for a while, then pulse into a smooth mixture first!
Sherry says
Hey there! I followed the recipe and at hour 6 it still wasn’t fully set and had areas that looked dark. Oven at 170. What do you think? Wish I could post the picture. Thank you!
Sarah Bond says
Hi Sherry! You made just need to reduce the oven temp if possible!
D SHEMWELl says
First time trying. It’s been in my 170* oven for seven hours and still tacky. Now what? Raise oven temp or just leave till it is no longer tacky? Thx
Sarah Bond says
I would just leave it at that temp until it’s no longer tacky!
Deb says
After 10 hours still tacky. Wish it would have worked for my littles but 10 hours of oven electricity and cost of fresh fruit, I’ll not try this again unfortunately. Thx for your reply.
Linda willoughby says
hi,
We followed directions exactly as pictured… Fruit mixture was in the oven for 6+ hours at 170 degrees and didn’t harden at all!!!
Suggestions for next time?
Sarah Bond says
Hi Linda! Sorry to hear that. All I can think is that your mixture may have been spread too thick. Try spreading it ultra thin next time!
Brett says
Unfortunately, after 9 hours in the oven, the mixture was still tacky. It seems to be a problem with many. Perhaps a higher temperature is required? We did us frozen fruit, so there may have been more liquid than with fresh fruit, but after 9 hours I would have thought it would have dried up.
Sarah Bond says
Frozen fruit does indeed have a lot more water in it. I don’t recommend a higher temperature, which can cause the edges to burn and dry out too much.
Jayne says
Can you freeze the roll ups?
Sarah Bond says
I haven’t tried freezing this recipe so I can’t say for sure, but I think it would work!
SAMANTHA says
Made this today! Turned out soooo yummy. I used frozen mixed berries (thawed out) it took about 6 hrs at 170°
My son loves them. My husband loves them. I live them!
Thank for such a tasty and easy recipe!
Christine Gillies says
Hi Sarah just wondering did you wrap each fruit roll up in plastic wrap or baking paper ?
Sarah Bond says
I did baking paper! Then just cut them into strips right on the paper.
Lindsey says
Could you do this with a food dehydrator?
Sarah Bond says
Yep that would work!
Shadow says
Can you use canned fruit?
Sarah Bond says
Canned fruit should work! Be sure to drain out as much liquid as possible first 🙂
sarah blacksell says
I’m gona try this with Australian muntrie berries. Not sure if I should boil them first