You can use just about any fruit or fruit combination you can imagine.
Fruit Roll-Ups, Fruit Leather Recipes are all about the same yet, the combination and added
I got a lot of raspberries and a few peaches, apples and pears from my sweet Mom, and I had some strawberries on hand already. I’ve never had a bad fruit combo, so play around and see what you like! And while this is fabulous with fresh fruit, you can also use frozen, or even fruit you’ve canned.
- 8 oz. strawberries rinsed, dried, trimmed, and halved
- 5 tsp. freshly squeezed lemon juice divided
- 4 1/2 tsp. sugar divided
- 6 oz. blueberries rinsed and dried
- 6 oz. raspberries rinsed and dried
- 6 oz. blackberries rinsed and dried
- 2 medium ripe champagne mangoes, peeled and chopped
Preheat oven to 170°.
Line three large rimmed baking sheets with parchment paper and lightly grease with cooking spray.
In a food processor or blender, purée strawberries with 1 teaspoon lemon juice and 1 teaspoon sugar until smooth. Transfer to a bowl. Repeat process with blueberries, raspberries, and blackberries. (If desired, strain raspberries and blackberries and discard seeds.) Repeat again with mango, adding final teaspoon lemon juice and 1/2 teaspoon sugar.
Carefully pour purées onto baking sheets next to each other, in horizontal lines, spreading thin (until almost transparent) with a spoon so all colors are an even thickness. Bake until dried out and no longer sticky, 3 to 4 hours.
Using scissors or a sharp paring knife, cut leather into vertical strips and roll up.
- 2 1/2 – 3 cups ripe or slightly over-ripe diced fruit
- sweetener to taste: honey sugar, agave, etc.
- 2 teaspoons fresh lemon juice
- optional: seasonings spices, extracts to taste
Preheat oven to lowest temperature. 140° or higher. Puree all ingredients in a food processor until smooth. Pour onto a baking sheet lined with plastic wrap, or a silicone baking mat (don’t use foil, parchment, or waxed paper), and spread to 1/8″ thick. Place in oven and bake for 6-8 hours, until center is not tacky anymore. Remove from oven and peel off of baking sheet. Cut into strips and roll in parchment or plastic. Store in airtight container or freeze.
-All fruits will produce slightly different results. Strawberries and Raspberries are two of my favorites, that consistently produce good flavor and texture. You might have to experiment to find what works well. If you’re going to make a giant batch, you may want to test one first to make sure it works well.
– The addition of sugar or honey enhances the texture and makes the fruit roll ups a little chewier than if you leave it out.
– If using plastic wrap, it will shrink a little as the fruit dries, so do leave a little extra around the edges. A silicone baking mat works the absolute best in my opinion.
- 5 cups fresh fruit
- 1/2-1 Tbsp honey optional
Preheat oven to 225.
Blend fruit and honey in blender until very smooth.
Pour mixture onto parchment lined baking sheets (I usually use 2) and spread until thin. You want it to be very even so it will cook evenly. Otherwise, you will have some dry parts and other burned parts!
Remove from oven when the rollups are not stick (about 2-3 hours). Let cool then slice and roll!