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.
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. So, I wind up making these homemade fruit leather rolls often.
Homemade Fruit Roll Ups Recipe
They’re a convenient snack, and they keep well in an airtight container in the refrigerator. You can tuck them in a lunchbox and don’t have to worry about them spoiling. And, of course, you can freeze the extras then let them defrost on the counter if you want to keep your child from eating the entire batch in one day.
Peeling the Fruit is Optional
Whether to peel the fruit or not is a matter of personal choice. Without the peel you get less fiber, but you don’t have to worry about what’s on the peel. If you choose to peel it, your homemade fruit roll ups will be more see-through like the ones from the store.
Use an Oven or a Dehydrator
If you have a dehydrator it’s even easier to make homemade fruit roll-ups in larger batches. (I use this affordable little one that doesn’t take up a lot of space.) 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.
Mix or Match Flavors
It’s up to your imagination 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. We even tried banana once. I do not recommend that. Ick.
Homemade Fruit Roll-Ups
- Dehydrator or oven
- Parchment paper
- 2 cups fresh fruit chopped
- ¼ cup water
- 1 tbsp. fresh lemon juice MUST be fresh
- Sugar optional
- Preheat oven to 180°F / 82°C and 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 the fruit is tender. Taste and stir in sugar if desired. Let the mixture cool then blend it in a food processor until smooth.
- Pour the fruit puree onto the prepared baking sheet and spread it with a 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, brush them with water to moisten them while the center continues cooking.
- Remove the trays from the oven or denydrator when firm. Immediately lift the parchment paper or silicone mat from the baking sheet and transfer it to a cooling rack. Let the fruit leather fully cool – about an hour – then cut it with scissors or a pizza cutter into strips. Roll 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.