Ingredients You’ll Need
Here I explain the best ingredients for homemade fruit roll ups, what each one does in the recipe, and substitution options. For measurements, see the recipe card below. Many recipes for fruit leather contain added sugar or honey (and many store-bought versions contain added corn syrup, juice, pectin, or artificial colors), but you can easily make it without all these ingredients. All you need is:
Fruit – I use strawberries most often, but you can also use mango (and use any extra for a mango salad), other berries (blackberries, raspberries), stone fruits such as peaches, plums, or apricots, or others, like apples, kiwi, or bananas. If the fruit has an edible peel, you can include it in the recipe for extra fiber and texture. No matter what kind you use, you’ll need one pound for this recipe, which is about 2 to 3 cups of fruit. Lemon Juice – Just a teaspoon of either fresh or bottled lemon juice to brightens up the flavor and helps the fruit retain its color. Lime juice works fine, too. You could use orange juice for extra sweetness, but it doesn’t work quite as well for color retention.
How To Make Fruit Leather
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep the fruit leather in a sealed container in the fridge for up to 1 week. However, it’s fine to take these snacks on-the-go for the day without refrigerating. I do it all the time! Freeze: If you want to keep these for longer storage, place them in an airtight container in the freezer. They’ll last for up to 6-8 months this way, though the color can fade a bit over time. Thaw overnight in the fridge before enjoying.
More Healthy Snack Recipes
It’s easy to make better-for-you snacks right at home. Try my index of healthy snack recipes, or try some of my favorites below: Fruit leather is easy to make (I mean, how complicated can 2 ingredients be?), but I picked up a few tips and tricks from my experience making it:
If the fruit gets “stuck” in the blender, dislodge with a spatula. It can also help to pulse the blender, starting and stopping, especially at first. Parchment paper or silicone mats work best for lining the pan. Avoid using wax paper or plastic wrap, which are not suitable for the oven, or foil, which will stick. For a smooth texture, strain the seeds. If using berries or other fruits with edible seeds, you can strain them through a fine mesh sieve before transferring to the baking sheet. I usually skip the step, as I like the texture of the seeds, but you do you! Shake the baking sheet to evenly distribute the puree. If the thickness of the puree is uneven, the fruit roll up recipe will have a lumpy texture, and the thinner parts may burn before the thicker parts are done. Try to create as thin a layer as possible without making any holes. Watch for doneness. Over-dried fruit leather will be brittle and crack easily, so keep testing for doneness after 3 hours. Fruit too sour? Add sweetener. If you use out-of-season or particularly sour fruits, add sweetener to taste. Honey, maple syrup, or powdered sugar-free sweeteners are all great options. Boil the puree if you need to save time. If you want to reduce the oven time, you can cook the fruit on the stovetop first. After pureeing, boil for 5-10 minutes to allow some liquid to evaporate. This step can cut your baking time roughly in half. Feel free to use a dehydrator if you have one. After pureeing, transfer to your dehydrator’s fruit leather tray (or simply line with parchment paper). Dehydrate for 6-12 hours at 140 degrees F or 60 degrees C. Start testing for doneness after 6 hours.
My Tools For This Recipe
Blender – This thing is a workhorse. It’s super powerful, so it doesn’t get stuck easily and gets the fruit super smooth. Baking Sheet – Perfect size for this recipe, and easy to clean. Silicone Mats – Easy to reuse, and the fruit leather releases nicely from these.
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Nutrition info is based on using strawberries, and will vary depending on the type of fruit used. If you’re watching sugar intake, simply use low carb fruits, such as strawberries, blueberries, raspberries, or blackberries. Time to dehydrate in the oven can vary depending on the type of fruit you use and how much water content it has.
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