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 etc.). But now that I finally am a (sort of) grown up, I know I have to suppress my inner-child demands in favor of not weighing 500 lbs. But I recently discovered a way to have my cake and eat it too. Well, fruit roll-ups anywho.
When I first came across a recipe for a similar fruit leather type thing, I was suspicious. You mean to tell me I can use my oven as a dehydrator? I don’t need one of those fancy shmancy things? I figured I would have to give it a couple tries, some old fashion trial-and-error, but alas, the first try was a major success! I’m talking major, these things are really good.
Homemade Fruit Roll-Ups Video
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.
I used a mixture of raspberries and strawberries (about 3 cups) for my base. The sweetness is really to your taste. You can use honey or Stevia / Truvia / Sugar (2-3 tablespoons). And finally lemon juice (2 tablespoons) keeps the bright color of the fruit. Blend all the ingredients in a food processor or blender until it’s as smooth as can be.
Next, line a baking pan or sheet with a good quality plastic wrap or 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.
The secret to homemade fruit roll-ups
Your oven! That’s right, just let your homemade fruit roll-ups dehydrate in the oven, using as low of temperature as your oven will go. The temperature you dry it at determines the time needed, and can range from 4 to 6 hours. It’s finished when the middle is no longer tacky. The edges may get too dry, in which case you can rehydrate them a bit by rubbing them with water.
Once dried, let the fruit leather cool, then remove from plastic wrap (alternatively, leave the fruit leather on the parchment paper and just cut into strips). Cutting with a clean pair of scissors makes this go quickly! Remove the edges then cut into 1 inch wide strips. For the true fruit roll-up experience, cut strips or parchment or tissue paper and roll the fruit into the paper. Use a touch of tape or string to hold it all together.
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.
Ingredients
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- 2-3 cups fruit
- 2-3 Tbsp honey can sub sugar or sugar-substitute
- 2 Tbsp lemon juice
Instructions
- Blend: Blend fruit in food processor or blender until smooth. Mix in sweetener and lemon juice.
- Spread: Pour into a pan lined with plastic wrap or parchment paper then spread out ⅛ to ¼ inch thick.
- Dehydrate: Dehydrate in oven at 140 to 170 degrees 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 remove from sheet. With clean scissors, trim off edges then cut into 1 inch wide strips. Wrap with strips of parchment or tissue paper, then use tape or string to seal.
K says
You can put the plastic wrap in the oven? Would it be alright if I used parchment?
Sarah says
You know, I was pretty surprised by this too. But I think the combination of a good quality plastic wrap and a low heat prevent it from melting. It held up just fine! But the parchment paper is actually a great idea! You could just leave the fruit leather on the parchment paper and cut it into strips with the paper on. Saves time and materials! Great thinking, thanks for the input!
stuart says
Is it Fahrenheit or celcious. 170 degrees c seems quite high for a six hour cook
Sarah says
Oh goodness yes, Fahrenheit! Thanks for pointing that out, I’ll clarify it in the recipe. It should be about 60 to 75 degrees C.
stuart says
Thankyou I know its a pain having to think of those in countries that use the metric system 😛 sweet I’m well up for making these thanks for getting back to me.
shirley says
tried to vote . don’t where to fine ul# or what number
Sarah says
Hi Shirley! Do you mean you tried to vote for the Saveur Blog Awards?
Trynna says
Would you have to oil the parchment paper?
Ps-I tried to give it 5 stars, but it wouldn’t let me. These are awesome!
Sarah says
Hi Trynna! Nope! You could just bake them on the paper then cut it into strips right on the paper. Once cooked, they won’t be sticky or tacky and will peel right off 🙂 Thanks so much for the attempted 5 stars! Glad you like em!
Paula says
Good question
I was wondering the same thing
Miss Polkadot says
These sound like so much fun and the possibilites of adapting really are endless! It’s a pity the season for fresh strawberries is already over. And I had to laugh at this one: “how you’re now installing a second oven for the sole purpose of churning out fruit roll-ups every waking hour”
Sarah says
Yes, you can really take these anywhere! I’m thinking of trying some tropical rolls, maybe mango + passion fruit! 🙂
Lindsey says
Just wondering how you store your fruit roll-ups?
Sarah says
Hey Lindsey! I just store them in an airtight container/bag at room temperature. They should stay good for quite a while because they are so low in moisture.
shelly says
could i use frozen fruit?
Sarah says
Hi Shelly! While I haven’t tried this with frozen fruit, I think it would work. Be sure to thaw and squeeze as much excess moisture from the fruit as you can prior to pureeing it. To get the moisture out I would either let it drain in a mesh colander or wrap it all in a paper towel or cheesecloth and squeeze. Happy cooking! 🙂
Nicole says
WoW!!!!! Iam so happy I stumbled across this. When I was a little girl I spent most of my weekends with y grandmother. When I wasn’t playing with her piano I was outside playing in the yard. Almost every weekend she would make these for me and bring them outside to me. I LOVED THEM!!!! I often think about them and wonder how she did it. I will now be making these for my little girl. I hope one day it brings her sweet memories like it for me. So thank you for sharing
Sarah says
Aw I’m so happy to hear I could help you find something to bring back those happy memories! Enjoy and I hope your little girls loves them 🙂
Cindy says
Made these today & my picky three year old son approves. Used 1 cup strawberries & 1 cup blueberries. Tart & sweet. Only minor issue was 6 hours wasn’t long enough for the middle. Wanted to leave them for another hour but hubby wanted the oven to make deer jerjky. No problem…the piece in the middle just rolled it up into a big sticky bite. Can’t wait to experiment with different fruits!
Sarah says
Happy to hear, Cindy! And yes, sometimes the moisture content in the fruit can vary, which has a big impact on dehydration time. Have fun experimenting with other flavors! I’m looking to try mango next 🙂
Kristin says
This looks fabulous! Do you store them in the refrigerator, or at room temperature? I’m sure they’ll go quickly in my house – but how long do they stay good for?
Sarah says
Thanks, Kristin! I store them in an airtight container at room temperature. They stay good for about a week, though they never last that long 😉
Gita says
What a great recipe! I’m including a link to it in my latest post about simple recipes kids can make. It’ll be posted tomorrow. Thanks for the inspiration!
Sarah says
Thanks so much for including me in your roundup! I’ll be sure to check it out 🙂
Nicola says
hi 🙂 should these be stored in the fridge? freezer? countertop? how long do they last, or should I just try it out? also, do you have a privacy policy when subscribing? I’ve been receiving a lot more spam since I started subscribing to cooking sites
Sarah says
Hi Nicola! You can store these on the countertop just fine (about a week), or the fridge if you want them to last a bit longer. But honestly they go so fast it never matters much how I store ’em. And here is my Privacy Policy. I understand that your email inbox is a bit of a sacred place so I never share your email with anybody, and I only send you 1 email each week with a roundup of the new recipes on the blog (+the free smoothie!) Thanks so much for stopping by and I hope your fruit roll ups turn out amazing! 🙂
Cecily says
Love your ideas and posts and looking forward to experimenting
Rebecca Powell says
Do you use the same ingredients with acidic fruits such as pineapple? Also, is it possible to use apple and pear?
Sarah says
Hi Rebecca! I haven’t experimented with those flavors but they should all work! For the pineapple you probably won’t need the lemon juice, as that’s mostly in there to preserve the color. The cooking times may also be shorter or longer, depending on how much moisture is in the fruit. Good luck and happy cooking! 🙂
Annie says
This looks awesome! Do you think using aluminum foil will work as well?
Sarah says
Thanks, Annie! I think it would work, but I have’t personally tried it!
Chuck says
Made these for the first time the other night. Made about 4 cups of strawberries and placed them in the oven at 170* (lowest my oven will go) set the timer for 4 hours…. still wet… added another 2 hours… still wet… 14 hours later they were finally not wet/runny. Tasted them…. HORRIBLE!
Not sure what I could have done differently but my kids are begging me never to make them again.
Sarah says
Sorry to hear you didn’t like them, Chuck! Perhaps you can try another fruit if you ever want to give them another go 🙂
Luisa says
Can you use frozen berries?
Definitely parchment paper! Thanks for the recipe!
Sarah says
Hey Luisa! I haven’t tried this with frozen fruit before, but my instinct says it will work. Just be sure to thaw them first and really squeeze out as much moisture from them before pureeing and baking 🙂
Elva Roberts says
This fruit roll-up looks so delicious. I know I will have to try it. . It does not seem very hard to make. Thank you for sharing
Sarah says
Let me know how it goes for you, Elva! They’re SO easy to make, just take a while to bake 🙂
Holly says
I want to make these for my grandkids but they would not like the seeds. I wonder if a cheesecloth could be used to get as many seeds out as possible. thoughts?
Sarah says
I think that would work well! That or a wire mesh sieve. The sieve would block the bigger seeds from getting through while letting through all the nice fibers that give this structure.
Arlene Worth says
Hey just wondering if you can use motts fruit applesauce it has blueberry, raspberry, apple and pomegranate? Anyone ever try.
Sarah says
Hi Arlene! I haven’t tried before but I think it would work!
Ashley M. says
I used parchment paper (no oil or cooking spray) and it worked great! We used strawberries, mango, honey, and lemon juice. Very good!!
Sarah says
So happy to hear, Ashley! I haven’t tried mango yet but it sounds amazing 😀
Elisa says
Hello
Thank you for this recipe. Is it possible to do it with every sorts of fruit?
Happy easter!!!
Sarah says
Hi Elisa, I’ve tried with all kinds of berries and with plums, and have heard from people that mango and pineapple work well! 😀 Happy Easter to you too!
K says
OH MY GOD thank you for posting this, I would have NEVER thought of this!! I thought you needed a dehydrator!! (which I do not have the money or the space for haha) I love this, am heading over to the kitchen to make it right now :D…. Or maybe I’ll check out the rest of your site… Aah decisions 😉
Sarah says
Hahaha so happy to help be a part of your delicious indecision 😉
cathy L ratliff says
I made homemade strawberry jam that did not set….would this work if i spread on parchment paper and put in the oven
Sarah says
Hi Cathy, I think it would! 😀
Megan says
Hi there, these look great! I’m just wondering how long they can be stored for. I’m looking to make a heap for an event, and so I’d like to start two or three weeks ahead. Will they keep that long? Do you have any tips in terms of storing them for three weeks? Thanks!
Sarah says
Hi Megan! I haven’t tried to store them for this long and my inkling would be that they wouldn’t do well being stored for 3 weeks. I would probably store them for a week or two at max in the fridge, because moisture will get into them and affect the texture. Researching with some similar recipes online, it looks like you can freeze them (wrap in plastic well first). If I were you, I think I would make a batch and try two storage methods to see what works: airtight wrapped in paper towels in the fridge + wrapped in plastic wrap and frozen. Then you can know how they’ll hold up in storage! Good luck with the event! 😀
Kimberly says
Thanks fo posting these! My Little guy was just diagnosed diabetic and I keep looking all over for alternative and healthy treats so thank you so much. In the oven now so here’s to hoping he loves them. Also I love SO much that you included nutrition info. Makes it SO easy for me!
Sarah says
Hi Kimberly! So happy I could help make this time a bit easier for you. I can only imagine the complete lifestyle overhaul it must be. Did they turn out well for you?
Jeff Statz says
Since I prefer agave, would agave be a suitable substitute for honey? If it’s just for the sweetness, I’d assume so.
Sarah says
Hi Jeff, yes that should work! 😀
Jen says
I did cherry and lemon juice on parchment paper. I simply put some olive oil on the paper first. Came out great
Sarah says
This sounds so great, Jen! Thanks for the olive oil tip! 😀
Ruby says
Hi! Can’t wait to try this now and hope fully little miss will like them! Just wondering if you’ve tried this recipe in a bar form? Wanting to replace the store bought ones with something fresh (and real)
Sarah says
Hi Ruby! I think bar form would be too thick and they wouldn’t fully dry out. You could try adding agar agar to the mix (or gelatin if you’re not vegetarian), which would turn the fruit mixture into a fruit bar. Enjoy!
A says
Can you use frozen fruit for the fruit leather?
Sarah says
Yep! Just be sure to thaw it first and squish out as much moisture as possible (through a mesh sieve, for instance).
Alayna says
Hey, I made a bunch of fruit leather and it turned out great. I rolled it up with tissue paper. When I took one out to eat it a few hours laters, it was stuck to the tissue paper and I had to use water to rub it off because it was so stuck.
Sarah says
So strange! Perhaps it was just too thin. I’ve recently switched to cooking this on parchment paper then cutting it into strips with the parchment attached and rolling it up. The parchment is thick enough that it won’t stick 🙂
Alayna Thompson says
I’ve always just used a sturdy plastic wrap to dry them on, then cut them up and rolled them up in that. I tried one tray on parchment paper this time, but it got wavy when I poured the puree on it, so I had a hard time spreading it as thick or as consistently as I’d have liked.
Sarah says
Thanks for letting us know, Alayna! I’ve had that happen with parchment sometimes, it must depend on the brand.
Sam says
I’m rarely in the kitchen. but I wanted to try this with my daughter especially because my son loves fruit roll ups but they cost so much. It was the easiest recipe I’ve ever made. My daughter loved it as well! Thank you for sharing! It came out perfectly.
Sarah says
So happy it worked for you Sam! Glad the kids loved it! 😀
Jean Kincade says
I made with strawberries, bananas and chia seeds on plastic wrap. I left out the lemon juice. Stored roll ups in refrigerator in a glass jar. Kept for 3-4 weeks.
Sarah says
So happy to hear it worked with those fun additions! 😀
Jessica says
I made this by following your instructions. How can I keep the dried fruit from sticking to the parchment paper? I had to really pick and wet the parchment paper to get it off. The fruit was delicious, what I could taste of it without eating parchment paper.
Sarah says
So strange! You might have needed to cook it a little longer. Usually if it sticks it’s because the roll-ups are still too tacky. And of course, make sure they cool all the way before trying to peel them off. You could also try using a silicone baking mat!
Erin says
I was so excited to try these! I often splurge on extra fruits and my kids don’t touch them so I just toss them after they turn. I bought extra strawberries this week, and splurged on raspberries, got a lemon to make the juice myself. I followed your recipe exactly. I ended up leaving in the oven at 170° for about 9hrs. One pan must have been spread too think bc the extra hr after I last checked it, it was dried to just flake. The other pan was gooey in the middle. I figured I could still make it work. My daughter loves raspberries and strawberries, she was the first to try it and flipped out saying they were really gross. My husband who will eat anything wasn’t a fan and I nearly gagged at taste. I’m so sad! I was really excited about them and spent quite a bit on the fruit used only to toss in the trash and run my oven all day. Wondering if I did something wrong, but afraid to ever try this again for fear of wasting a chunk of money. Thanks for sharing your recipe though. I always appreciate new ideas!
Sarah says
Hi Erin! So sorry to hear it didn’t turn out for you! It sounds like you just need to get the timing right for your oven, keeping an eye on it closely around when it reaches that tacky-in-the-middle phase. Did you do two pans at once? It could also be that the air wasn’t able to circulate as well?
Josh Peebles says
I didn’t have strawberries nor grapes but it still tasted amazing.
Sarah says
So happy to hear it! 😀
Tiffany R says
I don’t know why it had never occurred to me to make homemade fruit rollups, but it hadn’t until I saw this. My partner and I have a dehydrator for making things like jerky and chips, so we followed your recipe for the most part then stuck it in the dehydrator and voila! Tasty and it stores pretty well, too! It’s now our go-to thing when we buy fruit that is on clearance or discount; waste not ya know?
Sarah says
SO FUN that you have a dehydrator! This recipe is perfect for that, and for using up old-ish fruit! 😀
Adarn says
For the love of fruit! Make cookie cutter incisions into the strips to make fun fruit roll-up shapes! Sheesh!
Marianne Scott says
Made these with my 10 year old daughter today. Easy to make and taste delicious! We’re making more!
Sarah says
So happy to hear it, Marianne! Enjoy! 😀
Rafael Marquez Gomez says
This was a very well thought out recipe with clear simple tips. Loved it!!
Sarah says
So happy to hear it, Rafael! Enjoy! 😀
Tanya says
I tried this, but my fruit leather STUCK to the parchment paper. Like, they became one.
I tried again using microwave-safe saran wrap & it came off — but, the underside was still gooey… so now I’ve flipped the rolls over to let the underside bake.
What am I doing wrong?? SOooo much effort/time for something that seems so simple…
Sarah says
So strange about the parchment paper! I would think that after they stop being tacky, the rolls would come off more easily. Sounds like in both cases they just needed a little while longer in the oven.
Cara says
These are so delicious! Reminded me so much of fruit by the foot as a kid. I used half strawberries, half blueberries with agave and lemon. Thank you!
Sarah says
Yum that combo sounds delish! Enjoy! 😀
Rebecca says
How do you cook it in a fridge is there a possible way.
Sarah says
Hi Rebecca! You’ll need the oven for this one to properly dehydrate it 😀
Maya hajjar says
Hii i make the recepie and follow all the step but it stick on the wax paper and couldn’t remove it ! What should I do plz
Sarah says
Be sure to use parchment paper, not wax paper. Wax paper has a coating that will melt when cooked!
Taylor joyce says
Can I use blackcurrents as I had a glut
Sarah says
Yep that should work! 😀
Jade vanderburg says
They are one year old approved. I use freezer fruits when it’s out season but with a one year old her fruits go bad (I buy a variety of 7 to 8 different fresh fruit) now when they start getting ripe I just make them into a fruit roll and she loves it!
Kim says
Does this need fresh fruit, or can I use frozen? Really looking forward to making this!
Sarah says
Frozen often has more moisture, so thaw it out first and try to pat them dry before pureeing!
Ashlee says
Do you have to use lemon juice?
Sarah says
Lemon juice improves the flavor and color, but it’s not absolutely necessary!
Martha Houston says
This is really nice but what if you don’t have I fifth grade food processor like in the picture shown here
Sarah says
A blender would work! 😀