MISSDISH Series | Broke and Cooking’s Homemade Fruit Roll-ups Recipe
Growing up, fruit roll-ups and fruit snacks were some of my favorite snacks at lunchtime; one pack was never enough, and I always saved the strawberry ones for last. Over the years, I’ve learned what kind of ingredients make these types of snacks so good: tons of sugar, corn syrup, and other GMOs. One roll of Fruit by the Foot contains 2tsp of sugar and they often don’t even contain real fruit. Having learned all of this, I decided to experiment with different ways to make snacks that were just as delicious, but much more health conscious.
Making homemade fruit roll-ups is way easier than you think and you can use this recipe with any fruit! With two organic ingredients, you know exactly what’s going into these snacks. These are great for everyone in the family - perfect for kids and great to pack for work. For the best outcome, the secret is setting your oven to the lowest temperature making it a dehydrator.
What You Need:
- organic ripe fruit: strawberries, raspberries, mangoes, watermelon, peaches, etc. (I’m using 1 pint of strawberries)
- organic honey or agave nectar
- a squeeze of lemon juice
- baking sheet and high quality food plastic wrap - don’t use discount plastic wrap (I'll explain later!)
- parchment paper for storing
What To Do:
1. Start by washing and drying whatever fruit you use. In this case, hull the strawberries by pushing a straw upwards through the bottom center of the strawberry.
2. If using any other fruit, remove the pits/seeds and slice into manageable sized pieces. You’re going to puree it, so it doesn’t need to look nice.
3. Toss your chopped fruit into a blender or food processor and blend until it’s fully pureed.
4. Sweeten the puree by adding organic honey or agave nectar to taste. There aren’t any measurements here - what you taste is going to be the flavor of your fruit roll-up!
5. Ok, so here’s the trick to turning your oven into a dehydrator: turn it on the lowest temperature setting. On my oven, it’s 175F.
6. Because the plastic wrap is going into the oven, it is important to have a high quality plastic wrap. The temp in the oven will be low so the plastic won't melt. Alternatively, you can use Silpat, a silicone baking mat. Tear off enough plastic wrap to cover your baking sheet with extra to spare.
7. Be sure that there is extra plastic wrap hanging over the edge. Once you pour the fruit puree onto the plastic, you will trim the plastic so none of it hangs over and touches the oven racks.
8. Pour the fruit puree onto the baking sheet. Use an offset spatula to spread the puree into one thin, even layer.
9. Trim the edges of the plastic wrap with scissors.
10. Put the fruit puree into the oven for about 3 hours at 175F or your lowest oven temp. This time and temperature will vary, so bake until the fruit roll-up isn’t tacky to the touch anymore.
11. Once the fruit roll-up is no longer tacky to the touch, remove it from the oven and allow it to cool. Slowly loosen and peel the fruit roll-up from the plastic, star by going around all 4 edges of the pan.
12. Tear off a large sheet of parchment paper that is larger than the fruit roll-up sheet.
13. Once you’re able to peel the entire thing apart from the plastic, flip it onto the parchment paper. Use kitchen shears to cut 2″ wide strips of the fruit roll-up. You can cut these into any shape you like! Squares, fun shapes, it’s all up to you.
14. Roll them up and that’s it!
How easy was that? The texture is wonderful - it’s so thin and delicate, and even more flavorful than any store-bought fruit snack. Plus, you know all two ingredients that are inside! I made a huge batch and love to keep them in an air-tight mason jar for whenever I’m craving sweets.