How to Make Homemade Fruit Roll-ups
Blend it: Place all the ingredients in a blender and blend until smooth.
Bake: Pour the roll-up mixture onto a baking sheet and spread evenly with a spatula. Bake for five to six hours at 170 degrees fahrenheit until completely dried out but still sticky.
Cool: Allow the fruit leather to cool for at least 30 minutes before cutting, rolling, and serving.
Storing and Freezing Instructions:
To Store: Make sure your fruit roll-ups are completely cooled. To keep them fresh, wrap the roll-ups in wax paper to stop sticking and store them in an airtight container. You can keep them at room temperature for a month or refrigerate them for up to six months.
To Freeze: To keep them even longer, store them in a freezer-safe container and freeze them for up to a year.
(You may also like: Homemade Strawberry Fruit Roll Ups)
Ingredients
- 1 pint blackberries
- 6-7 mint leaves
- 1/4 cup honey
- Dash of lime juice
Directions
- 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.
Servings
Time
Notes
Preheating: Make sure the oven is preheated to 170 degrees Fahrenheit before baking for optimal drying and texture.
Cooling time: Allow the pans to cool for at least 30 minutes before cutting. This ensures the roll-ups set properly and are easy to handle.
Strategic slicing: Cut the dried fruit leather into long strips for rolling. Start at one end and roll up each strip carefully for neat and uniform fruit roll-ups. You can also use scissors to cut the roll-ups into strips.
Airtight storage: Store the roll-ups in an airtight container to keep them from drying out too much and losing their flavor.
More Good Homemade Fruit Roll-Up Recipes
Cherry Fruit Roll-Ups
These homemade tart cherry vanilla fruit roll-ups are a wonderfully healthy snack made of all natural ingredients. The fruit roll-ups are easy to make at home, but require a bit of time commitment to dehydrate in the oven. The cherry and vanilla flavor combination is pleasing to the sweet tooth late at night. You can use fresh cherries that have been pitted, or frozen cherries that have been thawed.
Ingredients
3 cups sweet cherries, fresh and pitted, or thawed
2 tbsp honey
2 tsp vanilla extract
Instructions
1. 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.
2. Pour the mixture onto the baking sheet and spread evenly with a spatula. Bake for 3-4 hours, or until completely dried out but still sticky.
3. Remove the pan from the oven and allow to cool for 5 minutes. Cut the mixture into long strips. Start at one end and carefully 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?
Thanks!
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!!
Try using a different parchment paper. One that’s a good brand and has good reviews.
Vegetable oil spray the parchment before pouring in the fruit mixture will help prevent the paper from sticking to the fruit. Or use a silicone mat 😊
Hi,
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:)
Suzy
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.