My idea for the flavor combinations actually came from blackberry smoothies that I really like. It was really simple to convert the blackberry and mint to fruit roll-ups. The first step is to puree the ingredients in a food processor or blender to make a beautiful purple blend. Unlike the strawberries, which I cooked down to soften, the blackberries can go right into the blender. Taste the mixture to see if you would like to make it sweeter by adding more honey. Some blackberries can taste more tart than others, so the honey helps to balance that flavor out.
The next step is to pour the mixture onto a rimmed baking sheet that is lined with a Silpat or parchment paper. Otherwise the mixture will completely stick to the pan. I like to keep the seeds from the blackberries in the mixture, but you can strain them out if you desire. (Use a cheesecloth or fine mesh strainer if you opt for that step.) Spread the liquid into an even thin layer with a spoon or spatula. Not too thin, otherwise the dried fruit will crack and not roll up properly. Not too thick, or it will take forever to dry out in the oven. I would try for about 1/8-inch thickness.
The fruit mixture is cooked on low heat for a very long time. Therefore I usually make it during an afternoon when I am not using the stove for other meals. The cooking time can range anywhere from five to seven hours, depending on your oven and the thickness of the mixture. Start checking it around five hours, and then I would suggest checking every 30 minutes after that until it is done cooking.
You’ll be able to tell that the fruit leather is done baking when it is barely sticky (not wet) and rolls up easily off the parchment paper. The coloring should be consistent across the pan; no wet spots. Dried fruit leather should come off the pan fairly easily. When it is done baking, allow it to cool completely before rolling it up.
There are different methods to rolling up fruit leather. What I like to do is to cut the fruit leather into strips and then roll up each strip individually. You can make the strips as thick or thin as you want. Other people roll up the whole pan of fruit leather first and then slice the roll-up into pieces. Either way you cut it, you get a delicious, convenient, and unprocessed snack.
- 1 pint blackberries
- 6-7 mint leaves
- 1/4 cup honey
- Dash of lime juice
- Preheat the oven to 170 degrees F. Line a rimmed baking sheet with parchment paper or a Silpat mat. Place all of the ingredients into a blender or food processor and puree until smooth. Pour the mixture onto the baking sheet and spread evenly with a spatula. Bake for 5-6 hours, or until completely dried out but still sticky.
- Remove the pans from the oven and allow to cool for at least 30 minutes. Cut the mixture into long strips. Start at one end and roll up each strip. Store in an airtight container.
Can you make this recipe with fruit that does not have seeds?
Yes I believe so! Interestingly, I have always tended to make the roll-ups with fruits that have seeds, but I believe other fruits would work as well.
Do you think this recipe would work with frozen blueberries that have been thawed and blended?
Yes, I think that would be delicious. I would adjust the honey to taste, and possibly omit the lime juice.
Can these be made with frozen berries?
Hi Bridget, yes frozen berries should work as well – make sure to let them thaw completely before blending.
Wow, the color alone is enough to make my mouth water!
How do you store the fruit leathers once they’re done, and what kind of shelf life do they have?
I usually just store them in a Ziploc bag on the counter, for up to a week.
I was looking forward to this. I multiplied this recipe by 1.75 to match the amount of blueberries I had. I blended it all up and poured it on a rimmed baking sheet covered with parchment.
The stove was on 170f and within two hours the whole batch was hardened and burnt. I don’t get it, it’s pretty straight forward.
Any ideas what went wrong?
Mine came out perfect except for the fact that it cooked and stuck onto the parchment paper. I can’t tear it off. Is it supposed to come off easily? It literally won’t come off the paper. I’m so bummed!!
Thanks for the recipe, have never tried with blueberries before. Usually making it with apples and bananas. Once I mixed apple and beetroot for extra Ferrum for my kids.
If you store it in a cool & dry place (fridge is not necessary) it can be stored up to 6 months. It is very popular among raw eaters:)
So glad I stumbled upon your recipe. Bought some fresh blackberries at the farmers market and made these last night–they are Delicious!!! I lined my dehydrater with parchment and they took about 2.5 hrs. Thanks so much, I would never have thought to add mint and lime!
Could it be possible to dry the puree in a hot car in the Summer? Has anyone tried that?
wow this looks amazing and easy to make. I’m going to attempt it tomorrow, I love that it’s sugar free, perfect for my special needs son thank you
Do you need the mint leaves? And can I sub coconut nectar for honey?
What a nice recipe to come across thanks for posting I saved this for winter time.
Went blueberry and blackberry picking. SOOO many berries. Have these in our oven right now – thanks for the recipe!
I have a dehydrator and am going to try this for backpacking!
So simple and Tver yet tasty. Hate to see blackberry season end.