Healthy Fruit Roll Ups
Make your own fruity snacks that you can feel good about giving to your kids.
- fruit : 1 pint or 16 ounces (Justine used blueberries and strawberries here.)
- sugar: 2 tablespoons (You can swap the sugar out for agave, honey, or applesauce. The honey and sugar combo gives the fruit roll-ups a silkier texture.)
- honey: 2 tablespoons
- lemon juice: 1 tablespoon (The lemon juice adds a little tartness to complement the naturally sweet flavor of the fruit.)
- water: 1/8 cup
- parchment paper: a few feet
Step 1: The great thing about making them yourself is you can add any fruit you like. Justine went simple and chose fresh fruit, honey, lemon juice, and a dash of sugar.
Step 2: After giving the fruit a good washing, Justine’s little helper got to cutting off strawberry stems.
Step 3: Put all of your ingredients into a blender or food processor, and you’re ready to purée.
Step 4: Pour the mixture into a lightly greased fruit leather tray. These are pretty inexpensive and can be reused. Nesco offers a set of two for $9.95. Place the fruit leather tray inside of a dehydrator, which is also offered at Nesco for $130.
Step 5: You can also make fruit roll ups in the oven by reducing the purée and spreading it onto a parchment-lined cookie sheet.
Step 6: Once the fruit is dry and has no sticky spots, it’s ready to cut.
Step 7: Rolling the fruit leather in parchment paper makes for easy storage.
Wash the fruit and combine all of the ingredients in a blender or food processor. Pour a thin layer onto a slightly greased fruit roll-up tray. Set the dehydrator to 140 degrees and place the tray inside the dehydrator. You can start checking to see if the fruit is dry after it’s been in the dehydrator for three hours. You’ll know it’s dry when it is no longer sticky. While the fruit leather is still warm, remove it from the tray and lay it on a non-stick surface. Cut the dried fruit leather intro trips and roll into parchment paper. The fruit roll-ups can be stored for up to 1 month in an airtight container.
The absence of a dehydrator won’t stop you from making these fruit roll ups, as you can use the oven. After the purée is made, cook it on the stovetop at medium heat for about 10 minutes to reduce it. Spread the reduced mixture onto a parchment-paper-lined cookie sheet or Slipat. Preheat the oven to 140 degrees and let it cook for about 3 hours or until the fruit leather is no longer sticky. Cut into strips, roll into parchment paper, and store in an airtight container for up to 1 month.
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