Homemade Fruit Snacks / Fruit Roll-Ups
Homemade Fruit Snacks / Fruit Roll-Ups
Ingredients
- 2 cups strawberries, hulled and chopped
- 1 cup raspberries
- 2 tablespoons honey, or to taste
- 1 cup mango, peeled and diced
Instructions
- 1
Preheat your oven to 175°F (80°C). Line a large baking sheet (approximately 13x18 inches) with parchment paper, ensuring the paper extends slightly over the edges for easy handling.
⏱️ 5 min•🌡️ 175
- 2
In a food processor or high-speed blender, combine the chopped strawberries, raspberries, and 1 tablespoon of honey. Blend until a very smooth, vibrant red puree forms. Strain the puree through a fine-mesh sieve into a bowl to remove seeds, if desired, for an even smoother texture. Set aside.
⏱️ 5 min
- 3
Clean the food processor or blender. Add the diced mango and the remaining 1 tablespoon of honey. Blend until a smooth, yellow puree forms. Transfer the mango puree to a small resealable plastic bag or a piping bag. Snip a tiny corner off the plastic bag to create a small opening for piping.
⏱️ 5 min
- 4
Pour the red berry puree onto the center of the parchment-lined baking sheet. Using an offset spatula or the back of a spoon, carefully spread the puree evenly across the parchment paper to create a thin layer, about 1/8 to 1/4 inch thick. Try to keep the thickness consistent for even drying.
⏱️ 3 min
- 5
Using the prepared bag of mango puree, pipe wavy lines, dots, or any desired pattern over the red berry puree. Be creative!
⏱️ 1 min
- 6
Take a skewer, chopstick, or the tip of a knife and gently swirl the yellow mango puree into the red berry puree to create a marbled effect. Be careful not to overmix, as you want to maintain distinct colors.
⏱️ 1 min
- 7
Carefully transfer the baking sheet to the preheated oven. Bake for 2 to 3 hours, or until the fruit leather is no longer sticky to the touch and is pliable. The exact time will depend on the thickness of your puree and your oven. It should be firm but still flexible, not brittle. If it's still sticky, continue baking in 15-minute increments.
⏱️ 120 min•🌡️ 175
- 8
Once cooked, remove the baking sheet from the oven and let the fruit leather cool completely on the parchment paper. This allows it to firm up further.
- 9
Once cooled, use kitchen shears or a sharp knife to cut the fruit leather (still on its parchment paper) into strips, approximately 1 inch wide and 6-8 inches long.
⏱️ 3 min
- 10
Roll up each strip of fruit leather, keeping the parchment paper attached. This prevents the fruit leather from sticking to itself and makes for easy snacking. Store the rolled fruit snacks in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Fruit Snacks / Fruit Roll-Ups
- 2 cups strawberries, hulled and chopped
- 1 cup raspberries
- 2 tablespoons honey, or to taste
- 1 cup mango, peeled and diced
Instructions
- 1
Preheat your oven to 175°F (80°C). Line a large baking sheet (approximately 13x18 inches) with parchment paper, ensuring the paper extends slightly over the edges for easy handling.
⏱️ 5 min•🌡️ 175 - 2
In a food processor or high-speed blender, combine the chopped strawberries, raspberries, and 1 tablespoon of honey. Blend until a very smooth, vibrant red puree forms. Strain the puree through a fine-mesh sieve into a bowl to remove seeds, if desired, for an even smoother texture. Set aside.
⏱️ 5 min - 3
Clean the food processor or blender. Add the diced mango and the remaining 1 tablespoon of honey. Blend until a smooth, yellow puree forms. Transfer the mango puree to a small resealable plastic bag or a piping bag. Snip a tiny corner off the plastic bag to create a small opening for piping.
⏱️ 5 min - 4
Pour the red berry puree onto the center of the parchment-lined baking sheet. Using an offset spatula or the back of a spoon, carefully spread the puree evenly across the parchment paper to create a thin layer, about 1/8 to 1/4 inch thick. Try to keep the thickness consistent for even drying.
⏱️ 3 min - 5
Using the prepared bag of mango puree, pipe wavy lines, dots, or any desired pattern over the red berry puree. Be creative!
⏱️ 1 min - 6
Take a skewer, chopstick, or the tip of a knife and gently swirl the yellow mango puree into the red berry puree to create a marbled effect. Be careful not to overmix, as you want to maintain distinct colors.
⏱️ 1 min - 7
Carefully transfer the baking sheet to the preheated oven. Bake for 2 to 3 hours, or until the fruit leather is no longer sticky to the touch and is pliable. The exact time will depend on the thickness of your puree and your oven. It should be firm but still flexible, not brittle. If it's still sticky, continue baking in 15-minute increments.
⏱️ 120 min•🌡️ 175 - 8
Once cooked, remove the baking sheet from the oven and let the fruit leather cool completely on the parchment paper. This allows it to firm up further.
- 9
Once cooled, use kitchen shears or a sharp knife to cut the fruit leather (still on its parchment paper) into strips, approximately 1 inch wide and 6-8 inches long.
⏱️ 3 min - 10
Roll up each strip of fruit leather, keeping the parchment paper attached. This prevents the fruit leather from sticking to itself and makes for easy snacking. Store the rolled fruit snacks in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
⏱️ 2 min