This post contains affiliate links.

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.
save this recipe!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

If you have kids, then you are familiar with the plea for those infamous rolled fruit snacks. What if I told you that homemade fruit roll-ups are so easy to make at home without a dehydrator or added processed sugar?

The best part is you can get the kids involved to make fun and funky flavors. And anyone with kids knows they eat best when they make it themselves. We love those independent little humans.

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

Add your review

Fruit roll ups in a white bowl.

yes, just 3 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.
@liveeatlearn

With well over 100 five-star reviews, these healthy homemade fruit roll ups have been made and loved in so many of our reader’s kitchens. 2-3 cups fruit 2-3 Tbsp honey or sugar 2 Tbsp lemon juice Blend then dehydrate in the 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). #vegetariansnacks #vegansofig #vegansnackideas #veganfood #vegansnackshare #vegetarianrecipes #fruitroll #fruitrollupchallenge #fruitrollups

♬ Picnic – Blue Poem

Let’s make them!

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!

Strawberry fruit roll-ups.

more fruity kid-friendly recipes

Homemade fruit roll ups with strawberries.
rate pin print remove ads

Healthy Homemade Fruit Roll Ups (Plus Flavor Options!)

4.69 from 152 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes
Servings: 8 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
Save this recipe!
Enter your email & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

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. 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).
    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.

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

Serving: 1fruit roll-up | Calories: 28kcal | Carbohydrates: 7.2g | Protein: 0.3g | Sodium: 1mg | Fiber: 0.8g | Sugar: 6.2g

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Eat vegetarian cookbook.

Let's eat more plants!

Packed with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze.

grab a copy

You May Also Like

4.69 from 152 votes (115 ratings without comment)

Leave a comment

Question? Ask your question here! Sarah personally answers comments every weekday.

Rate this Recipe:




171 Comments

  1. 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.

    Reply
    1. Sarah says:

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

  2. 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.

    Reply
    1. 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!

  3. 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!

    Reply
    1. 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?

  4. Josh Peebles says:

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

    Reply
    1. Sarah says:

      So happy to hear it! 😀

  5. Tiffany R says:

    5 stars
    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?

    Reply
    1. Sarah says:

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

  6. Adarn says:

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

    Reply
  7. Marianne Scott says:

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

    Reply
    1. Sarah says:

      So happy to hear it, Marianne! Enjoy! 😀

  8. Rafael Marquez Gomez says:

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

    Reply
    1. Sarah says:

      So happy to hear it, Rafael! Enjoy! 😀

  9. 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…

    Reply
    1. 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.

  10. Cara says:

    5 stars
    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!

    Reply
    1. Sarah says:

      Yum that combo sounds delish! Enjoy! 😀