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Home » Appetizers and Snacks » Fruit Roll Ups

Fruit Roll Ups

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 28, 2023
5 from 4 votes


Last Updated March 28, 2023 | 0 Comments

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This fun and delicious Homemade Fruit Roll-Ups Recipe is so easy to make at home. Made with just 3 simple ingredients, they’re the perfect anytime snack and so much better than store-bought fruit roll-ups.

Fruit Roll-Ups Recipe

Made with real fruit, these homemade fruit roll-ups are one of my family’s favorite healthy snacks. It’s easy to mix and match different fruity flavors by using whatever fresh fruit is in season or by using your favorite frozen fruit. 

Safe for school lunches, they’re gluten-free, dairy-free, nut-free, soy-free, corn-free, egg-free, and can easily be made vegan-friendly. They’re also free from preservatives, food coloring, and artificial flavors.

Ingredients

  • Fruit: You can use almost any fruit to make fruit roll-ups, including berries, kiwi, papaya, peaches, mango, or acai. Fruits I avoid are ones that brown such as bananas, pears, or apples.
  • Sweetener: Honey, maple syrup, or agave are all really great sweeteners. Granulated sugar or brown sugar are not recommended as they will not dissolve properly with the fruit.
  • Fresh lemon juice: Helps to preserve the fruit roll-ups and accentuate the flavors.
dozen Homemade Fruit Roll Up rolls wrapped with twine

How to Make Homemade Fruit Roll-Ups

Start by preheating the oven to its lowest possible temperature setting (my lowest possible oven temperature was 170 degrees F). Line two or three 12×18 inch jelly roll pans with parchment paper, high-quality plastic wrap, or silicone baking mats (if you have or can get baking mats, a silicone mat is definitely the easiest to work with).

Add the fruit, honey, and lemon juice to a blender or food processor and process until smooth. If you (or your kids) prefer your roll-ups with no seeds, strain the liquid through a mesh strainer and discard the solids.

Next, divide the fruit mixture between your baking sheets, using an offset spatula to form a single thin, even layer. (It might help to tap the side of the pan against the counter.)

Bake your fruit roll-up sheets for 4-6 hours, checking on them periodically and rotating the pan every hour or two if possible (to keep the cooking even).

When the purée is dry to the touch and pliable, it’s done cooking (the edges may dry sooner than the center).

Remove from the oven, peel off the parchment/plastic wrap/mat, and gently transfer the entire sheet to a cutting board. Slice it into your desired sizes. Roll each roll-up with parchment paper or wax paper and tie with string if desired.

dozen Homemade Fruit Roll Up rolls wrapped with twine seen from afar

How to Serve

These fruit roll-ups can be enjoyed immediately, and you can toss leftovers in lunchboxes for up to a week. They make the perfect healthy sweet snack. You can even try them as an on-the-go breakfast companion!

Storage and Freezing

These roll-ups should last in an airtight container in the fridge for up to one week. You can also freeze them to make a hardened version of fruit roll-ups (like an ice pop or “fruit chips”).

More Fruity Treats:

  • Passion Fruit Yogurt Cereal Pops
  • Homemade Fruit Popsicles
  • Fruit-Infused Ginger Ale
  • Roasted Peach and Cherry Coconut Popsicles
  • Raspberry Rhubarb Margaritas

If you try making this Fruit Roll-Ups Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

bowl filled with Homemade Fruit Roll Up rolls and a few on the side unwound.
Homemade mango and berry Fruit roll-ups

Homemade Fruit Roll Ups

5 from 4 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This fun and delicious Homemade Fruit Roll Ups Recipe is so easy to make at home. Made with just 3 simple ingredients, they’re the perfect anytime snack and so much better than store-bought fruit roll-ups.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 15 minutes mins
Course Snack
Cuisine American
Servings 24 rolls
Calories 26 kcal

Ingredients
 
 

  • 4 cups fruit - mixed berry/strawberry/mango, chopped
  • 1.5 tablespoon honey - optional
  • 2 teaspoon fresh lemon juice
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Instructions
 

  • Preheat oven to lowest temperature, 170 degrees F (that was the lowest setting on my oven). Line 2 or 3 12×18 inch jelly roll pans with parchment paper, good-quality plastic wrap or silicon baking mats (I have tried all 3, the baking mats are BY FAR the easiest to prep and peel).
  • Combine ingredients in a blender or food processor and process until smooth. If desired, strain liquid through a mesh strainer into a clean bowl (this is not necessary, but if you or your kiddos prefer your fruit roll ups without seeds, this step is recommended). Discard solids.
  • Divide mixture between your prepared baking sheets, using an offset spatula to create a very thin, equal layer. I found that tapping the side of the pan against the counter helped in equally spreading the pureed fruit.
  • Bake for 4-6 hours, checking periodically. Rotate pan every 1-2 hours for more even cooking. Your fruit roll ups are done when the puree is dry to the touch and pliable (note: the exterior part of the fruit roll ups may dry sooner than the middle).
  • When finished baking, remove from oven, peel off parchment or mat and gently transfer to a cutting boards. Slice into desired sized, roll with parchment paper or wax paper and store in an air-tight container for up to one week.

Nutritional Information

Calories: 26kcal | Carbohydrates: 6g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 35mg | Fiber: 0g | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Fruit Roll Up, Homemade Fruit Roll Ups
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

79 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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