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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!
save this recipe!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
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.
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.
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.
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.
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!
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
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.
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.
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.
more fruity kid-friendly recipes
Healthy Fruit Roll Up Recipe
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
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.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I made homemade strawberry jam that did not set….would this work if i spread on parchment paper and put in the oven
Hi Cathy, I think it would! 😀
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!
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! 😀
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!
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?
Since I prefer agave, would agave be a suitable substitute for honey? If it’s just for the sweetness, I’d assume so.
Hi Jeff, yes that should work! 😀
I did cherry and lemon juice on parchment paper. I simply put some olive oil on the paper first. Came out great
This sounds so great, Jen! Thanks for the olive oil tip! 😀
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)
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!
Can you use frozen fruit for the fruit leather?
Yep! Just be sure to thaw it first and squish out as much moisture as possible (through a mesh sieve, for instance).
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.
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 🙂
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.
Thanks for letting us know, Alayna! I’ve had that happen with parchment sometimes, it must depend on the brand.
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.
So happy it worked for you Sam! Glad the kids loved it! 😀