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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!
How do you remove the parchment paper? This is my second batch and both have stuck.
If you cook it long enough it should peel right off. Or did the paper get wrinkle into the fruit leather? That can sometimes happen.
I ruined 2 batches of amazing fruit to this recipe due to using the suggested parchment paper. I think they meant WAX paper. The fruit bonds to parchment paper and it can’t be removed. So sad. I wasted 5 hours and a ton of fruit.
The fruit recipe would have been good minus the paper.
Nope don’t use wax paper, we’ve used parchment paper many times without this happening so I’m sorry to hear it happened to you! Are you sure it’s cooked all the way? Usually once it’s fully dried it will peel off the paper.
This worked out really great for me and my daughter loved it to, thanks so much!!
I am about to try making these for my kids for back to school and I’m just wondering can the be froze after making them??
I haven’t tried freezing this recipe so I can’t say for sure!
Why do you have to add sweetener and lemon juice?
The sweetener is just for taste, the lemon juice helps the colors to stay bright and colorful instead of going dull during cooking 😀
Great recipe! I used this recipe to make use of the pulp left after making wild American plum juice.
Complete waste of time, electricity and fruit. Temp is waaaay tooooo high. Had on lower temp. By allowong it to cool before rolling,it turns hard and crispy. Can’t roll it.
I’ve tried this in the past… but what a person tried this with fruit pie filling and applesauce to set instead
Of feal fruit…. what are your thoughts on that.?? Do you think it would turn out !?
I was so doubtful this would work but it came out great! Next time I’ll remove the seeds, but I was so surprised how little sweetness you need to add. Perfect way to get in some bonus fruit in the winter.
So happy you liked it, Rachel! 😀
If I use frozen fruit, is there a way I thicken the fruit mixture in a saucepan for a certain amount of time after I blend it?
Yep that would be a great way of thickening the mixture! I’d probably let it simmer until it’s thick enough that when you run a spoon down the pan, it leaves a little trail behind (if that makes sense? I have a picture example here!)