nav-left cat-right

How to make fruit roll ups

How to make fruit roll ups

Fruit roll ups might be the perfect snack – they’re fun to eat, healthy and oh so delicious.  Kids love them (so do adults for that matter) and they’re a great way to get picky eaters to eat more fruit.  My favorite fruit roll ups are made with berries but almost any fruit will work, including frozen fruit and that over ripe fruit you were just about to throw away.  Read on for a recipe that’s sure to please.

Fruit Roll Ups


  • 3 cups fruit, chopped and with hard parts like pits/cores/stems removed
  • 2-4 Tablespoons honey, maple syrup or sugar
  • Optional: 2 teaspoons lemon juice – prevents browning and adds a nice tang
  • Optional: a pinch of spices or flavorings – ex. a little cinnamon in your apples or vanilla with your strawberries
  • Cookie sheet or silicone baking mat
  • Parchment paper
  • Spatula
  • Puree your fruit in a blender or food processor until smooth.  I leave the skin and small seeds (ex. strawberries and blackberries) for extra nutrition.  If you’d rather a super smooth texture, peel the fruit first and/or pass it through a fine strainer or cheese cloth after you puree it.
  • Add sweetener and optional lemon and spices to taste.  Please note that the flavors intensify when dried, so go a little light.
  • Line a cookie sheet with parchment paper  or use a silicone baking mat.  Give it a light spray with unflavored cooking spray (optional) and spread your puree in a thin, even layer roughly 1/8″ deep
  • Set your oven to the lowest temperature (usually between 150 & 200) and bake until the mixture solidifies.  It should be just barely tacky to the touch and peel up cleanly from the mat.  This can take between 3-8 hours depending on the temperature of your oven and the moisture content of the fruit.  Most of mine take around 6 hours.
  • If you used parchment paper, you can actually leave the paper on.  Use clean scissors to cut the entire thing into long strips, then roll up each strip and secure with a twist tie or pipe cleaner.  If you used a silicone mat, peel the roll up off the mat, place it on a piece of parchment paper and follow the cutting/rolling instructions above.
  • They can be stored in a sealed container such as a mason jar at room temperature.  Supposedly they keep this way for several weeks but they never last that long.  Plus that makes me a little nervous so if you eat them slow I’d probably throw them in the fridge.
  • If your fruit roll up gets over cooked or if some sections are cooking faster than others, brush them with a little water until they get bendy again.
  • If you want to go super earth mother you can dry these bad boys in the sun.  You’ll need a dry, sunny day when you can put the tray out in the morning and keep it out all day, sometimes two.  Check on it after 5 hours or so and once the top side is dry, peel it off the paper and flip it to the other side to help it dry faster.  This method is kind of a pain, but it is strangely satisfying to literally cook your food in the sun.

Photo Credit: Berries, a photo by jayneandd on Flickr.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>