Healthy Homemade Fruit Roll Ups (Plus Flavor Options!)

Name: Healthy Fruit Roll Up Recipe
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
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)

Healthy Homemade Fruit Roll Ups

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated Sep 24, 2026

4.68 from 153 ratings

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6 hours 15 minutes

Serves 8 rolls

173 Comments

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With well over one hundred 5-star reviews, these healthy homemade fruit roll ups have been made and loved in so many of our reader’s kitchens. They only take 3 ingredients and you can mix and match fruits to make your favorite flavor. Your next masterpiece in the making!

Homemade fruit roll ups with strawberries.

One thing I learned after making batch after batch of these is that an uneven spread is the number one reason people end up with roll-ups that are chewy in some spots and dry in others.

Using an offset spatula to smooth the puree in a slow, circular motion from the center out gets a far more even thickness than spreading back and forth with a spoon, which tends to leave thicker ridges. That small change made the biggest difference in getting a consistent dehydrate time across the whole sheet.

Reader rating

★★★★★

“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 love them! Thank for such a tasty and easy recipe!” —Samantha

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Fruit Rollup Ingredients

Since this recipe is so simple, with just fruit, honey, and lemon juice needed, I want to focus more on flavor ideas! I love using fresh berries, like strawberries or blueberries, but you could also do:

Razzle and Dazzle: A play on a razzleberry pie, this is a combination of raspberries, blackberries, and strawberries.
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 or blueberries! You’ll need about 3 cups total.
Spices: You can also add more flavor with spices or herbs like cinnamon, cloves, and basil.

Strawberry fruit roll-ups. — You can use honey, sugar, or a sugar substitute (like Stevia or Splenda). Feel free to adjust the amount of honey to fit your desired sweetness level.

How to Make Homemade Fruit Roll Ups!

Step 1: Blend The Fruit
Blend all the ingredients in a food processor or blender until they’re as smooth as can be.

Fruit in a food processor. — If you want to use frozen or canned fruit, be sure to drain out as much excess liquid as possible. Frozen fruit should be thawed before use.

Step 2: Spread The Blended Fruit
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.

Spreading fruit puree onto a baking sheet. — It should be as thin as possible without forming holes, about ⅛ – ¼ inch thick.

Step 3: Dehydrate
Dehydrate in your oven at the lowest temperature possible (140 to 170°F) for 4 to 6 hours, or until the middle is no longer tacky. If the center is still tacky, it could be because the mixture is spread too thick.

Fruit leather on a baking sheet. — 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!

Homemade fruit roll ups. — If they aren’t peeling off, the mixture is likely not completely dehydrated. Let it cook until the center is no longer tacky.

Sarah’s Tip

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, strain through a fine mesh sieve, then proceed with this recipe!

How to Store These Fruit Rolls

Store fruit roll-ups in an airtight container in the fridge for up to 2 weeks. Tucking a paper towel into the container helps absorb any extra moisture and keeps them from getting sticky. They also travel well and hold up fine at room temperature for a full day, which makes them an easy grab-and-go snack or lunchbox addition.

To freeze, store them in an airtight container for up to 3 months. Let them thaw in the fridge overnight before eating.

Fruit Roll-Ups FAQ’s

Can I use frozen fruit?

Yes. Just let the fruit thaw completely first, then strain out as much liquid as possible before blending. Skipping this step leaves you with a puree that’s too watery to dehydrate properly.

Do I need to remove the seeds?

Not usually. Small, soft seeds from fruits like strawberries, raspberries, and blackberries blend in completely and won’t affect the texture. If you’d rather have a completely smooth roll-up, strain the blended mixture through a fine mesh sieve before spreading it on the pan, the same trick mentioned in Sarah’s Tip for a more uniform look.

How do I know when it’s done?

Touch the center of the fruit leather. It’s ready once the middle is no longer tacky and it peels away from the parchment paper in one piece. If it’s still sticking or tearing, it needs more time in the oven, since it has to be fully set before it will release cleanly.

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Healthy Fruit Roll Up Recipe

4.68 from 153 ratings

By: Sarah Bond

Prep: 15

Cook: 6

Total: 6 15

Servings: rolls

With well over one hundred 5-star reviews, these healthy homemade fruit roll ups have been made and loved in so many of our reader's kitchens. They only take 3 ingredients and you can mix and match fruits to make your favorite flavor. Your next masterpiece in the making!

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. It must be totally set in order to peel off the parchment paper, so if it needs more time to cook, keep cooking until the center is not tacky (this largely depends on the thickness).
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!

Notes

Store in an airtight container in the fridge for up to 2 weeks. You can take these on the go, too, though. They stay good all day at room temperature.

Tropical Flavor: Make tropical fruit roll ups by using pineapple and mango.

Forest Fruit Flavor: Try a blend of cherries, blueberries, and raspberries for a gorgeous color.

Storage: Store in an airtight container in the fridge for up to 2 weeks. They will last even longer if you add a paper towel in the container, which will help absorb moisture.

Can you freeze it? Many readers have had luck with freezing these after baking. They should keep in an airtight container for 3 months in the freezer. Just let it thaw in the fridge overnight before eating.

To use frozen fruit: Let the fruit thaw first, then strain out as much liquid as possible before proceeding with the recipe.

To use canned fruit: Drain out as much liquid as possible, even using a paper towel to dry it out further.

Can this be made in a dehydrator? Yup, just follow the directions on your dehydrator!

To save time: If you’re short on time, you can boil the mixture for 5-10 minutes to thicken it first and evaporate some of the liquid out. This can cut the baking time down a lot.

Nutrition

Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.