How to Make Fruit Leather – Homemade Fruit Roll-ups

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This time of year tends to lean toward craziness.  With the school year winding down, the calendar is full of activities that have my family on the run most days.  I love all the activity of ball games, practices and school programs, but it does become difficult to keep up with the demands of the family, job and house.  It forces me to be a bit more organized, planning meals and making sure I have snacks on hand to grab as we run out the door.

homemade fruit leather

I love using fresh fruit that is in season to make fruit leather (homemade roll-ups anyone?).  It requires a bit of time, but I assure you it is worth it.  By using strawberries, what is in season right now, gives the leather an extra bit of natural sweetness.  Feel free to substitute with other berries and fruits.

This is an easy snack to have for when you are on the go, or for an extra special lunchbox treat.  Why give your kids fake fruit leather with loads of sugar and artificial colors? Whipping these up takes no time and the oven does the rest. 

homemade fruit leather

My boys love this homemade version of the fake fruit roll-ups.  Don’t have fresh fruit? whip them up with frozen fruit after it has defrosted.  If you don’t want strawberry seeds, pass the pureed berries through a colander first.

homemade fruit leather
4.0 from 1 reviews
How to Make Fruit Leather - homemade fruit roll ups
*makes about a cookie sheet and a half of fruit leather*
Cuisine: Snacks
  • 5 cups strawberries, hulled and halved (or any other fruit)
  • 2 tablespoons honey
  • Don't pour too thin of a layer or you'll have fruit crisps instead of fruit leather-pour it too thick and it will take longer to leather.
  • Start checking it after 4 hours. If you leave it in too long again...fruit crisps.
  1. Preheat oven to 150 - 200 degrees -depends how low your oven can go.
  2. In a medium saucepan, on low heat, cook the strawberries until they are soft and juices are released. Add honey and stir until combined.
  3. Pour berries into food processor and puree. Line a baking sheet with parchment paper.
  4. Pour berry mixture onto parchment lined pan.
  5. Put in oven and bake for 4-6 hours, until leather peels away easily from the parchment. Using scissors cut into rectangles and roll them up, parchment and all.
Note: oven temperatures and baking time will vary. this is a slow process but well worth it!


  1. Carmalene Churba says

    I used a siltpad and then transferred the finished product to a piece of parchment paper and it came our great. I also cooked the the berries and added a little bit of sugar while cooking as they were really tart. Cooking them beforehand helped cook off some of the moisture in the berries and took less time in the oven. I simmered them for approximately 35 mins they reduced to about half. I pureed the fruit after it cooled a bit and I also made sure the puree was 1/4″ thick when I had spread it out on the pad, otherwise if they’re too thin and it turns into a fruit crisp or stuck the parchment when I used parchment.

  2. Bridget says

    I made this for my granddaughters out of some cherries I bought at the fleamatket. They are really good! I used parchment paper and it worked wonderfully. I did spend quite a lot of time making
    sure the consistency was correct before pouring into the cookie sheet. It was rather thick. Perhaps that is why it worked? bridget

  3. Donna says

    I had the same trouble as Zoe. I couldn’t get the leather off the parchment. Had to throw away 4 pans of apricot leather. So discouraging!

  4. Zoé says

    Just tried this recipe but–oh so sad!–what we managed to peel off the cookie sheet was so stuck to the parchment paper I ended up throwing it away. Anybody else had this problem and what to do? I’d like to try again because it tasted awesome, but don’t want to waste more strawberries!

    • Erica says

      Use Silpat sheets. My fruit leather turned out a little thin, but it came off really easily. Just need to make it thicker next time. Also, I used honey, I read somewhere you can also use corn syrup but sugar may crystalize.

  5. Sara says

    I just made these, one with blueberries and one with peaches. The blueberries took a good 7 hours in a 170 degree oven (as my oven will not go any lower) and were still a little wet underneath, but the top firmed up nicely. The peach is a different story, however. It went in at the same time as the blueberry batch, and 7 hours later still hadn’t set up. I finally just pulled it and scrapped off the peach puree and decided to freeze it to make peach muffins at a later date. Why do you think the peach would not set up?

    • says

      Sara, the only thing I can think of is that it was set too thick on the parchment paper. Every oven is different and in mine it takes about 4-4.5 hours while at my parent’s house only 3.5!

  6. Janice says

    Have you frozen these? We were given some fruit leather once that had been frozen. I tried to get the recipe but it was from a friend of a friend and I was never able to connect with her. Would love to make this during the summer and have for lunches this fall.

    • says

      Janice, I’ve never frozen this recipe. It usually doesn’t last long enough! I imagine that it shouldn’t be a problem. If you try freezing one batch, will you let us know?

  7. says

    lovely ! Pinned it !! Looks so yummy. Will try it over the summer when we go berry picking. What other fruits work well ? have you tried others ?

  8. Jen N says

    I have always wanted to do this and now I cannot wait to go berry picking. Once they are cooled and cut, how long do they last and how are they best stored? :)

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