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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.
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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

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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.
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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
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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!
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4.69 from 152 votes (115 ratings without comment)

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171 Comments

  1. Eleanor Oliveira says:

    I eat to communicate Yes

    Reply
    1. Tessa Oliveira says:

      5 stars
      Yea me too

  2. Lorna Martin says:

    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?

    Reply
    1. Sarah says:

      I think this could work! 😀 Sounds like a fun idea!

  3. Edmund says:

    May I use a microwave?

    Reply
    1. Sarah says:

      The microwave likely won’t work well in this recipe, as it doesn’t allow the fruit to dry out like an oven does.

  4. Brittney says:

    5 stars
    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.

    Reply
    1. Sarah Bond says:

      So fun! Enjoy! 😀

  5. Ashley Trimue says:

    4 stars
    Soooo good!!!

    Reply
  6. Carmen Diaz says:

    I bought already dehydrated apricots. How can I make fruit roll ups(fruit leather) with them? Thank you.

    Reply
    1. Sarah Bond says:

      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!

  7. Sherry says:

    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!

    Reply
    1. Sarah Bond says:

      Hi Sherry! You made just need to reduce the oven temp if possible!

  8. D SHEMWELl says:

    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

    Reply
    1. Sarah Bond says:

      I would just leave it at that temp until it’s no longer tacky!

    2. Deb says:

      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.

  9. Linda willoughby says:

    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?

    Reply
    1. Sarah Bond says:

      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!

  10. Brett says:

    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.

    Reply
    1. Sarah Bond says:

      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.

    2. Becca B says:

      5 stars
      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.