Stop buying something you can make at home with just 2 ingredients! These Homemade Fruit Roll Ups are fully customizable to your favorite fruit, and because they use frozen fruit, they come together so quickly and easily.
If you were the type to make your own homemade baby food, then you’re probably the type to be making homemade snacks occasionally. My own personal propensity for this dwindled as I went from one kid to two, but if I had more hours in the day, I’d make it all from scratch.
Not only would I make homemade graham crackers and even homemade animal crackers, but I would make these homemade fruit roll ups at least once a week.
The thing about homemade fruit rolls up is that they’re not just a snack for kids. Even adults love these naturally sweetened fiber-rich snacks. I almost lied to you and said I take them hiking, but I do not hike! However, I have taken them in my beach bag many times, and I’m sure this is why the seagulls love me. They’re also big fans of my homemade fruit snacks, but that doesn’t even surprise me.
If you can puree frozen fruit, spread it on parchment paper, bake until no longer sticky, slice into strips, and roll it up, then you can make homemade fruit roll ups. Today, I made mixed berry and mango flavors, but you can use any fruit you like, especially frozen strawberries!
Ingredients
- Frozen Fruit. Grab a 12-ounce bag of your favorite type of frozen fruit. You need 2.5 cups of frozen fruit for this recipe. I use frozen mixed berries, frozen mango, frozen blueberries and frozen strawberries frequently for this recipe.
- Honey. One tablespoon of honey (or more, to taste). You can also omit the honey altogether if you’re trying to reduce your sugar.
How to Make Homemade Fruit Roll Ups
First, leave your 12 ounces (~2.5 cups) of frozen fruit on the counter at room temperature for about an hour to defrost. Line a 9×13-inch baking pan with parchment paper. You want to use parchment paper instead of a silicone liner because you can cut the parchment paper directly with scissors and roll up the final product.
Next, add the fruit to a blender followed by 1 tablespoon (or more) of honey, to taste.
Puree the mixture until very smooth, taste and add more honey if desired. Try not to add more than 3 tablespoons so the final product isn’t overly sticky. (If you’re using mixed berries, strain the mixture to remove the seeds, if desired. I leave them in for fiber, however!)
Spread the mango puree on a 9×13-inch baking sheet that has been lined with parchment paper. Slide into the oven and bake at 175-degrees for about 4 hours.
After about 4 hours, attempt to peel back the fruit leather from the parchment paper to see if it’s done. It shouldn’t be overly sticky if you touch the surface. You can also use scissors to cut the fruit roll up and parchment paper at the same time (so that it can roll up on itself).
Storage
Store these homemade fruit roll ups in an air tight food storage container for up to 4 days. Keep them in a cool, dark place. Do not freeze them or expose them to humidity or heat. You can store them in the fridge to extend their shelf life for a few days, but let them sit at room temperature to soften before serving (or placing in a lunch box).
Yield: 10 fruit rollups
Homemade Fruit Rollups
Homemade fruit roll ups made with just frozen fruit and an optional honey.
Prep Time
5 minutes
Cook Time
4 hours
Total Time
4 hours 5 minutes
Ingredients
- 12 ounces (2 ½ cups) frozen fruit
- 1 tablespoon honey, plus more to taste
Instructions
- Let the fruit defrost at room temperature on the counter for one hour.
- Preheat the oven to 175-degrees Fahrenheit with a rack in the middle.
- Line a small quarter baking sheet (that measures 9×13″) with parchment paper.
- Puree the defrosted fruit in a blender with the honey until very smooth. If you’re using berries, strain if desired.
- Spread the pureed fruit on the parchment paper in a thin, even layer. Ensure the edges aren’t thinner than the middle for even baking.
- Bake the fruit puree until no longer sticky in any way, about 4 hours. You can check on the mixture and rotate the pan at 2 hours, if you like, but it isn’t totally necessary.
- Let the fruit leather cool for at least 2 hours.
- Using kitchen shears, slice into 1” strips, and roll up with the parchment paper on the outside.
- Store in an airtight container at room temperature for up to 4 days. You can store for an extra few days in the fridge, but let soften at room temperature before serving.
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 122Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 31gFiber: 4gSugar: 21gProtein: 2g
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