• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

our recipes + your inbox = the eatmail

Join now

Subscribe for new recipes + 3 fan-favorite ebooks

  • About
  • Contact

Live Eat Learn

Easy vegetarian recipes, one ingredient at a time

free ebook

Subscribe for new recipes + 3 fan-favorite ebooks

  • Recipe Index
  • Vegetarian 101
  • Travel
  • Meal Plans
  • Course
    • Breakfasts
    • Lunches
    • Dinners
    • Appetizers
    • Sweets
    • Drinks
  • Method
    • Air Fryer
    • BBQ & Grill
    • Blender
    • Pickling and Fermenting
    • Slow Cooker
    • Stovetop
  • Cuisine
    • American Classics
    • Chinese
    • German
    • Greek
    • Indian
    • Irish and UK
    • Italian
    • Japanese
    • Korean
    • Mediterranean
    • Mexican
    • Thai
  • Diet
    • Dairy Free
    • Gluten Free
    • Vegan
    • Low Carb
    • Low Calorie
    • High Fiber
    • High Protein
  • Season
    • Winter
    • Spring
    • Summer
    • Fall
    • 4th of July
    • Camping
    • Christmas
    • Cinco de Mayo
    • Easter
    • Game Day
    • St. Patrick’s Day
    • Thanksgiving
    • Valentine’s Day
  • Ingredient
    • Avocado
    • Bean
    • Cauliflower
    • Chickpeas
    • Eggplant
    • Mushroom
    • Tofu
    • Quinoa
    • View All
  • Collections
    • All Time Favorites
    • Air Frying
    • Budget Friendly
    • Comfort Food
    • High Protein
    • Meal Prep
    • Meatless Monday
    • View All
  • Visit our kombucha site
    Visit our dog food blog
Home Recipes Sweets

Healthy Homemade Fruit Roll Ups (+ Flavor Guide)

4.67 from 141 votes
Recipe Print Share
Share on:
By: Sarah BondUpdated: Dec 30, 2022 154 Comments

This post contains affiliate links.

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!)

Homemade fruit roll ups with strawberries.

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.

Homemade fruit roll ups in a white bowl..

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).

Homemade fruit roll ups on a white background.

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.

Fruit in a food processor.

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!

Spreading fruit puree onto a baking sheet.

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.

Fruit leather on a baking sheet.

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.

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.

Homemade fruit roll ups with strawberries.

Healthy Homemade Fruit Roll Ups (+ Flavor Guide)

4.67 from 141 votes
Prep: 15 minutes minutes
Cook: 6 hours hours
Total: 6 hours hours 15 minutes minutes
Author: Sarah Bond
Calories: 28kcal
Servings: 8 rolls
Print Rate
These 3 Ingredient Fruit Roll Ups are a simple and delicious way to make your own fruit leather (without any fancy equipment or ingredients!)

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.
    Fruit in a food processor.
  • Spread: Pour into a pan lined with parchment paper then spread out ⅛ to ¼ inch thick.
    Spreading fruit puree onto a baking sheet.
  • 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.
    Fruit leather on a baking sheet.
  • 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!
    Homemade fruit roll ups.

Tips & Tricks

Store in an airtight container in the fridge for up to 2 weeks.
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.

Nutrition Information

Serving: 1fruit roll-up Calories: 28kcal (1%) Carbohydrates: 7.2g (2%) Protein: 0.3g (1%) Sodium: 1mg Fiber: 0.8g (3%) Sugar: 6.2g (7%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Tag on Insta! Leave a Rating Pin on Pinterest

You may also like...

  • With Valentine's Day right around the corner, here's a recipe to help you spoil your health-loving loved one! These chocolate fruit truffles are super tasty, have just 2 ingredients, and take only 15 minutes to make.
    2 Ingredient Chocolate Fruit Truffles
  • Stone Fruit Smoothie Bowl
    Stone Fruit Smoothie Bowl
  • Meal prep container with zucchini noodles on white background - This Zucchini Noodles Vegetarian Meal Prep is a low carb lunch solution that will have you looking forward to lunchtime! Packed with fresh veggies, avocado pesto, and crispy baked tofu.
    13 Easy Vegetarian Meal Prep Recipes
  • With Valentine's Day right around the corner, here's a recipe to help you spoil your health-loving loved one! These chocolate fruit truffles are super tasty, have just 2 ingredients, and take only 15 minutes to make.
    2 Ingredient Chocolate Fruit Truffles
Previous Post
Next Post

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Rate this Recipe:




  1. K says

    Posted on 7/28 at 9:02 am

    You can put the plastic wrap in the oven? Would it be alright if I used parchment?

    Reply
    • Sarah says

      Posted on 7/28 at 9:10 am

      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

      Posted on 7/28 at 9:55 am

      Is it Fahrenheit or celcious. 170 degrees c seems quite high for a six hour cook

    • Sarah says

      Posted on 7/28 at 9:59 am

      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

      Posted on 7/28 at 10:36 am

      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

      Posted on 7/11 at 1:41 am

      tried to vote . don’t where to fine ul# or what number5 stars

    • Sarah says

      Posted on 7/11 at 9:47 am

      Hi Shirley! Do you mean you tried to vote for the Saveur Blog Awards?

    • Trynna says

      Posted on 1/17 at 6:28 am

      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!4 stars

    • Sarah says

      Posted on 1/17 at 9:41 am

      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

      Posted on 2/7 at 9:12 am

      Good question
      I was wondering the same thing

  2. Miss Polkadot says

    Posted on 8/12 at 11:58 am

    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”

    Reply
    • Sarah says

      Posted on 8/12 at 12:03 pm

      Yes, you can really take these anywhere! I’m thinking of trying some tropical rolls, maybe mango + passion fruit! 🙂

    • Julia Wheeler says

      Posted on 4/20 at 1:45 pm

      I made strawberry raspberry, strawberry kiwi, strawberry mango, cinnamon apple. I really want to try watermelon but was told it wouldn’t work.. lol. I just got a fancy 9 tray dehydrator and it hasn’t stopped since I got it.5 stars

  3. Lindsey says

    Posted on 2/12 at 9:07 pm

    Just wondering how you store your fruit roll-ups?

    Reply
    • Sarah says

      Posted on 2/12 at 9:37 pm

      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.

  4. shelly says

    Posted on 2/19 at 6:07 pm

    could i use frozen fruit?

    Reply
    • Sarah says

      Posted on 2/20 at 9:19 am

      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! 🙂

  5. Nicole says

    Posted on 2/27 at 3:50 pm

    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

    Reply
    • Sarah says

      Posted on 2/27 at 4:09 pm

      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 🙂

  6. Cindy says

    Posted on 3/4 at 5:40 am

    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!

    Reply
    • Sarah says

      Posted on 3/4 at 8:57 am

      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 🙂

  7. Kristin says

    Posted on 3/8 at 2:41 am

    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?

    Reply
    • Sarah says

      Posted on 3/8 at 4:24 pm

      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 😉

  8. Gita says

    Posted on 3/24 at 5:36 am

    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!

    Reply
    • Sarah says

      Posted on 3/24 at 9:24 am

      Thanks so much for including me in your roundup! I’ll be sure to check it out 🙂

  9. Nicola says

    Posted on 5/5 at 2:28 am

    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

    Reply
    • Sarah says

      Posted on 5/6 at 7:04 am

      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! 🙂

  10. Cecily says

    Posted on 7/17 at 12:55 am

    Love your ideas and posts and looking forward to experimenting

    Reply
  11. Rebecca Powell says

    Posted on 11/18 at 4:07 pm

    Do you use the same ingredients with acidic fruits such as pineapple? Also, is it possible to use apple and pear?5 stars

    Reply
    • Sarah says

      Posted on 11/19 at 6:01 pm

      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! 🙂

  12. Annie says

    Posted on 1/23 at 3:33 am

    This looks awesome! Do you think using aluminum foil will work as well?5 stars

    Reply
    • Sarah says

      Posted on 1/23 at 8:27 am

      Thanks, Annie! I think it would work, but I have’t personally tried it!

  13. Chuck says

    Posted on 6/17 at 2:58 pm

    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.1 star

    Reply
    • Sarah says

      Posted on 6/19 at 8:13 pm

      Sorry to hear you didn’t like them, Chuck! Perhaps you can try another fruit if you ever want to give them another go 🙂

  14. Luisa says

    Posted on 8/22 at 8:35 am

    Can you use frozen berries?
    Definitely parchment paper! Thanks for the recipe!5 stars

    Reply
    • Sarah says

      Posted on 8/24 at 1:37 pm

      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 🙂

  15. Elva Roberts says

    Posted on 8/22 at 10:51 pm

    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 sharing4 stars

    Reply
    • Sarah says

      Posted on 8/24 at 1:38 pm

      Let me know how it goes for you, Elva! They’re SO easy to make, just take a while to bake 🙂

  16. Holly says

    Posted on 9/6 at 4:29 pm

    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?

    Reply
    • Sarah says

      Posted on 9/7 at 5:40 pm

      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.

  17. Arlene Worth says

    Posted on 9/19 at 11:24 pm

    Hey just wondering if you can use motts fruit applesauce it has blueberry, raspberry, apple and pomegranate? Anyone ever try.

    Reply
    • Sarah says

      Posted on 9/24 at 9:53 pm

      Hi Arlene! I haven’t tried before but I think it would work!

  18. Ashley M. says

    Posted on 2/20 at 3:50 pm

    I used parchment paper (no oil or cooking spray) and it worked great! We used strawberries, mango, honey, and lemon juice. Very good!!5 stars

    Reply
    • Sarah says

      Posted on 2/21 at 1:08 pm

      So happy to hear, Ashley! I haven’t tried mango yet but it sounds amazing 😀

  19. Elisa says

    Posted on 3/31 at 2:53 pm

    Hello
    Thank you for this recipe. Is it possible to do it with every sorts of fruit?
    Happy easter!!!5 stars

    Reply
    • Sarah says

      Posted on 3/31 at 3:14 pm

      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!

  20. K says

    Posted on 4/13 at 7:11 am

    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 😉5 stars

    Reply
    • Sarah says

      Posted on 4/17 at 11:18 am

      Hahaha so happy to help be a part of your delicious indecision 😉

  21. cathy L ratliff says

    Posted on 4/18 at 7:39 pm

    I made homemade strawberry jam that did not set….would this work if i spread on parchment paper and put in the oven

    Reply
    • Sarah says

      Posted on 4/19 at 9:42 am

      Hi Cathy, I think it would! 😀

  22. Megan says

    Posted on 5/6 at 3:05 am

    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!

    Reply
    • Sarah says

      Posted on 5/7 at 10:51 am

      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! 😀

  23. Kimberly says

    Posted on 6/9 at 3:53 am

    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!

    Reply
    • Sarah says

      Posted on 6/16 at 3:03 pm

      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?

  24. Jeff Statz says

    Posted on 7/1 at 5:24 am

    Since I prefer agave, would agave be a suitable substitute for honey? If it’s just for the sweetness, I’d assume so.5 stars

    Reply
    • Sarah says

      Posted on 7/4 at 10:28 pm

      Hi Jeff, yes that should work! 😀

  25. Jen says

    Posted on 7/16 at 1:22 pm

    I did cherry and lemon juice on parchment paper. I simply put some olive oil on the paper first. Came out great5 stars

    Reply
    • Sarah says

      Posted on 7/17 at 3:50 pm

      This sounds so great, Jen! Thanks for the olive oil tip! 😀

  26. Ruby says

    Posted on 3/22 at 12:18 pm

    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)5 stars

    Reply
    • Sarah says

      Posted on 3/25 at 10:35 am

      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!

  27. A says

    Posted on 7/16 at 3:44 pm

    Can you use frozen fruit for the fruit leather?

    Reply
    • Sarah says

      Posted on 7/16 at 6:00 pm

      Yep! Just be sure to thaw it first and squish out as much moisture as possible (through a mesh sieve, for instance).

  28. Alayna says

    Posted on 7/18 at 2:47 am

    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.

    Reply
    • Sarah says

      Posted on 7/18 at 8:30 am

      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 🙂

  29. Alayna Thompson says

    Posted on 7/18 at 6:45 pm

    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.

    Reply
    • Sarah says

      Posted on 7/22 at 9:56 pm

      Thanks for letting us know, Alayna! I’ve had that happen with parchment sometimes, it must depend on the brand.

  30. Sam says

    Posted on 8/4 at 5:31 am

    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.

    Reply
    • Sarah says

      Posted on 8/4 at 2:00 pm

      So happy it worked for you Sam! Glad the kids loved it! 😀

  31. Jean Kincade says

    Posted on 9/25 at 6:27 pm

    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.

    Reply
    • Sarah says

      Posted on 9/27 at 5:54 pm

      So happy to hear it worked with those fun additions! 😀

  32. Jessica says

    Posted on 10/2 at 4:49 am

    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.

    Reply
    • Sarah says

      Posted on 10/2 at 8:31 am

      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!

  33. Erin says

    Posted on 10/10 at 12:39 pm

    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!

    Reply
    • Sarah says

      Posted on 10/11 at 4:21 pm

      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?

  34. Josh Peebles says

    Posted on 1/12 at 7:07 pm

    I didn’t have strawberries nor grapes but it still tasted amazing.

    Reply
    • Sarah says

      Posted on 1/13 at 5:16 pm

      So happy to hear it! 😀

  35. Tiffany R says

    Posted on 2/25 at 6:01 pm

    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?5 stars

    Reply
    • Sarah says

      Posted on 2/26 at 2:04 pm

      SO FUN that you have a dehydrator! This recipe is perfect for that, and for using up old-ish fruit! 😀

  36. Adarn says

    Posted on 6/21 at 8:24 am

    For the love of fruit! Make cookie cutter incisions into the strips to make fun fruit roll-up shapes! Sheesh!

    Reply
  37. Marianne Scott says

    Posted on 7/1 at 11:14 pm

    Made these with my 10 year old daughter today. Easy to make and taste delicious! We’re making more!5 stars

    Reply
    • Sarah says

      Posted on 7/2 at 6:24 pm

      So happy to hear it, Marianne! Enjoy! 😀

  38. Rafael Marquez Gomez says

    Posted on 7/9 at 9:37 pm

    This was a very well thought out recipe with clear simple tips. Loved it!!5 stars

    Reply
    • Sarah says

      Posted on 7/10 at 9:38 pm

      So happy to hear it, Rafael! Enjoy! 😀

  39. Tanya says

    Posted on 7/13 at 4:00 pm

    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…

    Reply
    • Sarah says

      Posted on 7/13 at 10:13 pm

      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.

  40. Cara says

    Posted on 8/24 at 12:27 pm

    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!5 stars

    Reply
    • Sarah says

      Posted on 8/24 at 4:33 pm

      Yum that combo sounds delish! Enjoy! 😀

  41. Rebecca says

    Posted on 9/8 at 4:27 pm

    How do you cook it in a fridge is there a possible way.

    Reply
    • Sarah says

      Posted on 9/8 at 5:01 pm

      Hi Rebecca! You’ll need the oven for this one to properly dehydrate it 😀

  42. Maya hajjar says

    Posted on 11/2 at 12:51 pm

    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

    Reply
    • Sarah says

      Posted on 11/2 at 11:03 pm

      Be sure to use parchment paper, not wax paper. Wax paper has a coating that will melt when cooked!

  43. Taylor joyce says

    Posted on 1/17 at 6:30 am

    Can I use blackcurrents as I had a glut

    Reply
    • Sarah says

      Posted on 1/17 at 3:04 pm

      Yep that should work! 😀

  44. Jade vanderburg says

    Posted on 1/27 at 11:57 am

    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!5 stars

    Reply
  45. Kim says

    Posted on 1/30 at 9:42 pm

    Does this need fresh fruit, or can I use frozen? Really looking forward to making this!

    Reply
    • Sarah says

      Posted on 2/2 at 11:39 am

      Frozen often has more moisture, so thaw it out first and try to pat them dry before pureeing!

  46. Ashlee says

    Posted on 2/11 at 8:55 am

    Do you have to use lemon juice?

    Reply
    • Sarah says

      Posted on 2/11 at 10:27 am

      Lemon juice improves the flavor and color, but it’s not absolutely necessary!

  47. Martha Houston says

    Posted on 2/21 at 2:45 pm

    This is really nice but what if you don’t have I fifth grade food processor like in the picture shown here

    Reply
    • Sarah says

      Posted on 2/21 at 10:35 pm

      A blender would work! 😀

  48. Tony Elson says

    Posted on 3/22 at 1:48 am

    Fruit leather is a great way to use up over-ripe fruit. Like when the bananas go brown and no one will eat them. Also I add a little bit of nutella to my banana ones, which makes them disappear very quickly. Instead of scissors I use my pizza cutter/wheel to cut them into strips

    Reply
  49. Julie says

    Posted on 4/10 at 1:11 pm

    Help! I messed up. I did not drain my juice from my fresh frozen peaches. Is it possible to thicken this up. Ugh!

    Reply
    • Sarah says

      Posted on 4/16 at 11:13 am

      You may just need to cook it a little while longer! Otherwise some agar powder or gelatin would do the trick.

  50. Carlos Abellanosa says

    Posted on 4/19 at 11:22 pm

    Plastic wrap inside the oven seems quite unhealthy to me.

    Reply
    • Sarah says

      Posted on 4/20 at 1:37 pm

      At this low temperature it’s perfectly fine, but you’re welcome to use parchment paper or a silicone baking mat.

Newer Comments

Primary Sidebar

Hello

I'm Sarah

A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

Let's Meet

Freebie alert!

3 reader-favorite cookbooks delivered straight to your inbox.

Get in now!

Subscribe for new recipes + 3 fan-favorite ebooks

Pumpkin Season!

15-Minute Creamy Pumpkin Pasta Recipe

Healthy chocolate cupcakes stacked

Healthy Chocolate Cupcakes

5-Minute Pumpkin Smoothie Recipe

Pumpkins 101

10-Minute Pumpkin Oatmeal (Stovetop or Microwave)

Pumpkin Soup with Parmesan Popcorn Crunch

Dinner This Week

Vegan tikka masala with naan and rice in a white bowl

M

Chickpea Tikka Masala

Roasted Chickpea Gyros

T

Roasted Chickpea Gyros

Vegan Thai red curry in a bowl on a red background

W

Thai Vegetarian Coconut Curry

Vegan nachos on a black plate on a white background - These vegan nachos are piled high with easy mushroom BBQ "pulled pork" and a cashew-based queso cheese sauce that will knock your dairy-free socks off.

R

BBQ Mushroom Pulled Pork

Roasted Cauliflower Street Tacos

F

Roasted Cauliflower Tacos

Lemon risotto in a bowl with basil on a yellow background

S

Lemon Basil Risotto

As featured on:

3 bonus books!

Join our Eatmail newsletter to get free copies of our top 3 cookbooks, new recipes, exclusive meal plans, and more!

Follow Along

  • Easy Vegetarian Facebook Group
  • Kombucha Brewers Facebook Group
Back to Top
  • Web Stories
  • About
  • Privacy Policy
  • Terms
  • Collaborate
© 2023 Live Eat Learn
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
222.6K shares