Homemade Strawberry Fruit Rollups

a homemade strawberry fruit rollup recipe made from scratch

Can you think of a food that you would eat off the ground?

I know, strange question.

Back in college when my husband ate pizza that had been on the ground I gave him a pretty hard time about it.

“Ewww. How could you do that??? The ground is so dirty! That’s disgusting!”

About a year later we were walking to the library, and I had just bought a strawberry fruit rollup from the candy store. I ripped the package open a little bit too eagerly, and the fruit rollup flew out of the package and started rolling down the sidewalk. I ran after it, plucked it off the ground, ripped off the outer layer, and ate it.

I know. Such a hypocrite. He won’t let me live this one down.

In case you couldn’t tell, I’m a pretty big fan of fruit rollups. Today’s homemade version is a cross between a fruit rollup and a fruit leather, and it only requires three ingredients! Let me show you how to do it.

homemade fruit leather recipe on a silpat

First you want to puree some strawberries in a food processor or blender until smooth:

pureed strawberries for homemade fruit rollup

Pour that mixture into a saucepan and stir in some sugar and lemon juice.

cooking strawberry puree for homemade fruit rollup

Cook this mixture for about 10 minutes until it gets thick and jammy:

Jammy strawberry puree for a homemade fruit rollup

Spread the jam out evenly onto a silpat or parchment paper lined baking sheet:

a rectangle of homemade fruit rollup

Let the strip bake/dehydrate for 3 hours in a 170 degree oven, then let it cool. Cut the rectangle into long strips using a pizza cutter:

cutting strips of homemade fruit rollups

Then you can roll each strip up into a fruit rollup!

rolling up a homemade fruit rollup fruit leather

Aren’t these so fun? I made a Strawberry Fruit Rollups video to provide a little extra guidance when making these fruit rollups:

Closing notes for this recipe:

  • You can use frozen strawberries for this recipe, just make sure to thaw them before pureeing.
  • Just as with any other recipe where you are dehydrating something in the oven, it’s a bit of a guessing game judging when it’s done. You’ll know the rollup is done when it doesn’t feel sticky, just a bit tacky. Don’t bake for too long or the rollup will turn into a crispy chip!
  • If your oven doesn’t go to 170, you may need to open and close the door to moderate the temperature. 200 degrees seems to be the highest you should go for this recipe.

Homemade Strawberry Fruit Rollups

Yield: Serves 2-3

Homemade Strawberry Fruit Rollups

Ingredients:

  • 8 oz strawberries, stems trimmed
  • 1 tbsp freshly squeezed lemon juice
  • 3 tbsp sugar

Directions:

  1. Place the trimmed strawberries in a blender or food processor and puree them for a minute or so until smooth. You don't want any strawberry chunks in the mixture. Transfer the strawberry puree to a saucepan and add the lemon juice and sugar. Turn the heat to medium to medium high, and cook the mixture for about 10 minutes, stirring frequently, until the mixture is thick and jammy. The goal here is to cook out much of the moisture.
  2. Preheat the oven to 170 degrees F, or as low as your oven will go, making sure it's less than 200 degrees at the highest.
  3. Spread the strawberry jam into a rectangle shape onto a baking pan lined with a silpat or parchment paper. You may use an offset spatula or a regular spatula to help spread the mixture as evenly as possible, until the rectangle is about 1/8 inch thick. Keep in mind the fruit leather will lose some of its thickness in the oven as it dehydrates, so make sure that none of the jam is so thin that you can see through it as you spread.
  4. Cook in the oven for 3-4 hours, until the fruit mixture no longer feels sticky, just a bit tacky. Remove from the oven and let it cool completely. Transfer to a cutting board lined with wax paper, and use a pizza cutter to cut long strips. Roll them up into the fruit rollups, and enjoy!

Notes

Recipe adapted from Serious Eats who adapted from the Classic Snacks Made From Scratch Cookbook.

http://www.fifteenspatulas.com/homemade-strawberry-fruit-rollups/

Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Please do not publish these materials without prior permission.

Disclosure: this post contains an Amazon affiliate link.

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83 comments… add one

Leave a Comment

  • avatar Kerri September 11, 2013, 10:30 pm

    The fruit roll-ups that come in a box now are nothing like they were when I was a kid, they are processed and unhealthy. I do not like buying them, or the gushers, etc.for my own kids, but I LOVE roll ups-fruit leather like we had as kids, so I am very grateful for this recipe, and it’s so easy! Looking forward to trying this with other fruit as well. Thank you!

    Reply
    • avatar Joanne Ozug September 12, 2013, 1:23 pm

      Hi Kerri, that’s interesting that they used to be quite different. Hope you and your family enjoy these!

      Reply
  • avatar Lm September 27, 2013, 1:59 pm

    Hi! Can I use raspberrys instead? :)

    Reply
    • avatar Joanne Ozug September 28, 2013, 1:10 pm

      Yes, but you may want to strain out the seeds. Enjoy!

      Reply
  • avatar Bree (Skinny Mommy) October 14, 2013, 2:42 pm

    Oh my gosh would my kids love these! Thanks for sharing!

    Reply
  • avatar Stephanie October 23, 2013, 6:23 pm

    These look delicious! How long would they keep?

    Reply
    • avatar Joanne Ozug October 24, 2013, 8:33 am

      I wouldn’t go longer than a week. Enjoy!

      Reply
  • avatar Amber November 1, 2013, 2:18 am

    I found this recipe on Pinterest, and was subsequently introduced to your blog. The fruit roll up turned out delicious! Thanks for sharing!

    Reply
    • avatar Joanne Ozug November 1, 2013, 9:06 am

      Hi Amber, I’m so glad to hear it turned out well!

      Reply
  • avatar liz November 13, 2013, 12:45 am

    I can’t wait to make these for my son!! He got a fruit roll-up in his halloween candy this year and I ate it. I was excited and thought I would just buy some more(we never buy them because I know how yucky they are) to replace it. But after eating it I was disgusted, went to the internet, found this blog post. I am so happy! 3 ingredients!! I’m going to try it with some fresh strawberries, and I also have a bag of frozen mixed berries I am letting thaw to try as well. Thank you! And thanks for the video!! I was confused because you didn’t mention what you put the fruit on when you were cutting it in your blog post, but the video cleared it all up!! THANK YOU!

    Reply
    • avatar liz November 14, 2013, 1:03 pm

      silly me, read through the recipe card part step by step and it clearly says wax paper. I’m just silly!! needless to say, thanks again for sharing this recipe. I’m baking a mixed berry version right now! smells so yummy!!

      Reply
    • avatar Joanne Ozug November 15, 2013, 10:04 am

      That’s great Liz, I hope you and your son have fun making and eating these homemade rollups!

      Reply
  • avatar Jennifer November 18, 2013, 1:12 pm

    How many roll ups does this recipe make?

    Reply
    • avatar Shannon December 1, 2013, 3:48 pm

      Can you leave out the lemon or is it necessary?
      Thanks!

      Reply
      • avatar Joanne Ozug December 1, 2013, 4:24 pm

        It’s just there for flavor balance. You can leave it out. Enjoy!

        Reply
  • avatar Ashley @ Big Flavors from a Tiny Kitchen December 21, 2013, 9:56 pm

    I just found your blog by watching some of your videos on ifood on my Roku – great stuff! Your recipes look wonderful, and this one in particular is definitely one that I want to try out for my toddler. :)

    Reply
    • avatar Joanne Ozug December 21, 2013, 11:47 pm

      Thanks Ashley! They’re a lot of fun and I hope your toddler likes them =) Happy holidays!

      Reply
  • avatar Danielle January 11, 2014, 8:49 pm

    Instead of sugar or stevia, can you replace with honey?

    Reply
    • avatar Joanne Ozug January 14, 2014, 8:09 am

      I believe another reader said she tried it and it worked well, though I haven’t personally tried it.

      Reply
  • avatar Rebecca February 2, 2014, 10:05 pm

    Hi Joanne, I just discovered your blog recently – it’s wonderful! I love these re-invented childhood foods. They make me so nostalgic! I’d love to try these strawberry roll ups and the toaster pastries. They take me right back to being a kid…yum! I’m new to bloglovin. I’ll be following you – hope to exchange some great recipes in the future!

    Rebecca

    Reply
  • avatar Julie February 9, 2014, 9:14 pm

    Hellooooo, i am so happy i found this recipe. I am from europe (living in the US for 2 years) and have never had roll-ups, but for all the other regular sweets you can buy here, uhmm let’s say i don’t buy anything anymore. (The fact that the FDA doesn’t care about very bad ingredients makes it worse). So i try to start to make treats for my 4year old son. This is perfect, in the oven right now and i hope he likes it. I will look if i can find any other recipes for sweets/candies/gummies, if you have any idea i’d love to read about them <3 I will let you know how my Fruit roll-ups turned out, i think i made them too thin, but we will see. Thank you again, Julie

    Reply
  • avatar AshShi March 1, 2014, 3:30 pm

    An awesome recipe
    Loved the ending

    Reply
  • avatar Michelle March 1, 2014, 11:23 pm

    Tried this and now it fused with the wax paper. Did I leave it in too long? Was really looking forward to this recipe but now am feeling discouraged.

    Reply
    • avatar Joanne Ozug March 2, 2014, 9:39 am

      Hi Michelle, wax paper should never be used in the oven. It’s imperative that you use parchment paper or a silpat.

      Reply
      • avatar Michelle March 3, 2014, 6:35 pm

        Oh my! That’s too funny! I’m still a beginner at some cooking nuances. I just assumed wax paper was parchment paper! Ha ha!! I will have to try again!

        Reply
  • avatar Jay March 22, 2014, 1:42 pm

    Reminds me of when I was a kid in the 70s. My mom made it all summer long. She never precooked the mixture on the stove and she’d spread the mixture onto cling wrap on card tables out in the hot sun. It was a dry heat with no humidity and she’d leave it out there all day. Too hot for flies to bother too. It froze well and we’d eat it year round.

    Making your recipe today for my kids.

    Reply
    • avatar Joanne Ozug March 27, 2014, 12:22 pm

      What a neat story, Jay. Interesting to hear about that method!

      Reply
  • avatar Nayeli April 7, 2014, 10:06 pm

    Do you have one for fruit gushers yet?

    Reply
    • avatar Joanne Ozug April 13, 2014, 11:39 am

      Sadly no, that’d be much more difficult! haha.

      Reply

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