This Homemade Fruit Roll Ups Recipe is a wonderful way to use fruit that’s just a bit too ripe to be appealing. If you have picky kids like I do it’s also a great way to introduce them to fruits they might otherwise not dare to try. For instance, my son won’t touch pineapple regardless of whether I serve it in slices or chunks, fresh or grilled. But put it into a homemade fruit roll-up and he’ll happily eat as many as I’ll let him.
Of course, both kids and parents need to use common sense with snacks like this. It’s dried fruit, after all — even though you’re just eating one or two roll-ups you’re still putting away several pieces of fruit. Keep that in mind so little tummies don’t get too full!
Note: Whether to peel the fruit or not is a matter of personal choice. I use homemade fruit and vegetable wash on all of my produce, and if it’s not organic then I typically peel it. Without the peel you get less fiber but your homemade fruit roll ups will be more translucent, like the store-bought stuff.
If you have a dehydrator it’s even easier to make homemade fruit roll-ups in larger batches. Just use the solid plastic rack liner, or line your racks with wax paper, and load your dehydrator up with all the homemade fruit roll-ups you want. Dehydrate for 4 hours at 115 F.
Homemade Fruit Roll Ups Recipe
- 2 cups fresh fruit, chopped
- ¼ cup water
- 1 tbsp. fresh lemon juice
- Sugar (optional)
- Preheat oven to 180 F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Simmer fruit, water and lemon juice together in a medium sauce pan, stirring occasionally, until fruit is tender.
- Let the fruit mixture cool 10 minutes then blend it in a food processor or blender until smooth. Taste and add sugar if necessary. (Note: flavor will be sweeter after cooking so do not add too much@)
- Pour the fruit puree onto the prepared baking sheet and spread it with spatula into an even layer.
- Bake at 180 F for 8 to 10 hours (or overnight) or until firm. If the edges begin to look hard before the center is done simply brush them with water and continue cooking.
- Remove from oven when firm and immediately lift the parchment paper or silicone mat from the baking sheet and transfer it to a cooling rack.
- Cut the fruit roll ups with scissors or a pizza cutter into strips and wrap each strip in wax or parchment paper.
- Store in an air-tight container kept in a cool, dark location for up to 1 week, or freeze for up to 6 months.
It’s really up to your imagine to decide what flavors of homemade fruit roll-ups to make. I’ve made apple, watermelon, kiwi, pineapple, raspberry, blackberry, and strawberry, along with just about every combination possible from these.
Equipment I Used: