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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 eat to communicate Yes
Yea me too
Hi, could I make these and then use them as dragon wings on a cake with some wooden squires? I would need to cut them into shape and then wrap or glue them with a sugar paste maybe around the stick?
I think this could work! 😀 Sounds like a fun idea!
May I use a microwave?
The microwave likely won’t work well in this recipe, as it doesn’t allow the fruit to dry out like an oven does.
Thank you so much. I homeschool and right now we are learning about and switching over to healthy foods and snacks. The kids are going to love this. And we just learnt about bees and honey being bacterias worst enemy. So this is perfect.
So fun! Enjoy! 😀
Soooo good!!!
I bought already dehydrated apricots. How can I make fruit roll ups(fruit leather) with them? Thank you.
I haven’t tried this before so I’m really not sure. You’d probably have to rehydrate them for a while, then pulse into a smooth mixture first!
Hey there! I followed the recipe and at hour 6 it still wasn’t fully set and had areas that looked dark. Oven at 170. What do you think? Wish I could post the picture. Thank you!
Hi Sherry! You made just need to reduce the oven temp if possible!
First time trying. It’s been in my 170* oven for seven hours and still tacky. Now what? Raise oven temp or just leave till it is no longer tacky? Thx
I would just leave it at that temp until it’s no longer tacky!
After 10 hours still tacky. Wish it would have worked for my littles but 10 hours of oven electricity and cost of fresh fruit, I’ll not try this again unfortunately. Thx for your reply.
hi,
We followed directions exactly as pictured… Fruit mixture was in the oven for 6+ hours at 170 degrees and didn’t harden at all!!!
Suggestions for next time?
Hi Linda! Sorry to hear that. All I can think is that your mixture may have been spread too thick. Try spreading it ultra thin next time!
Unfortunately, after 9 hours in the oven, the mixture was still tacky. It seems to be a problem with many. Perhaps a higher temperature is required? We did us frozen fruit, so there may have been more liquid than with fresh fruit, but after 9 hours I would have thought it would have dried up.
Frozen fruit does indeed have a lot more water in it. I don’t recommend a higher temperature, which can cause the edges to burn and dry out too much.
if you use frozen fruit, thaw, simmer on stove top to reduce water (you should see it coat the back of a spoon like a nice syrup – maybe 10 min or so). I like to blend until smooth in my blender after cooling with the rest of the ingredients but not necessary. Then spread a very thin layer on your tray with an offset knife…that should help shorten your drying time.