January 19, 2019
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Learn how to make fruit leather with strawberries for a fun and healthy snack made with fresh fruit and rolled up into a yummy treat kids will love.
With only 2 ingredients, this is an easy snack to have on hand when you need something on the go and it’s much healthier than the pre-packaged option which has a lot of added sugars and artificial color.
Fruit Leather Ingredients
I love using fresh fruit to make fruit leather. By using strawberries, which are in season right now, gives the fruit leather more flavor and natural sweetness. Feel free to substitute with other berries and fruits. Here’s everything you need to make these fruit roll ups:
- 4 cups chopped strawberries
Other fruit options to make the best fruit leather include:
Can you make fruit leather with frozen fruit?
Don’t have fresh fruit? No problem! You can definitely use any of your favorite frozen fruit. Allow the fruit to defrost in the fridge or on your countertop and proceed with the recipe.
If making strawberry leather, which has tiny seeds, pass the pureed berries through a colander before baking.
Homemade Fruit Leather
This is one of the easiest recipes to make, but it does require a lot of time in the oven, about 4 hours, so make sure you plan to make your fruit leather on a day when you’ll be home for a good stretch of time.
It can be hard to find recipes made with fresh ingredients that kids will actually eat. These homemade fruit roll-ups are a great start that you can feel good about including in the lunchbox. And for real-food lunch ideas to go along with this treat check out my latest eBook.
101 Packed Lunches eBook
All my best kid-friendly lunches from over a decade of creating meal plans. Add some variety to your child’s lunchbox with these epic lunches, plus receive my Pack Meals Like a Pro ebook, free with purchase!
How to make fruit leather
Making fruit leather is an easy process that uses simple ingredients. Here’s what to do:
Start by preheating the oven to 200F. Line a large baking sheet with parchment paper. Wash and chop the fruit, if using strawberries, remove the leafy green tops.
Place the chopped fruit in a blender and puree until smooth. Add honey, if desired, and blend to combine.
Line your baking sheet with parchment paper, spread the fruit mixture onto the paper until smooth, and bake it in the oven until the leather peels away from the parchment.
- Cool Down
Allow the fruit leather to cool down for 4 hours or overnight before cutting into long strips.
You can also watch how the recipe comes together in this video:
This always looks adorable in lunch boxes and the kids are so thrilled to see a favorite snack and it’s something I feel great about giving to my kids because it’s made with real ingredients.
How to Make Fruit Leather - EASY
- 4 cups strawberries hulled and halved (or any other fruit)
- 2 tablespoons honey optional
- Preheat oven to 150 - 200 degrees Fahrenheit. Line a baking sheet with parchment paper (do not use wax paper).
- Pour berries and honey into a blender or food processor and puree until smooth.
- Pour berry mixture onto parchment lined 9x13-inch pan(21cm x 31cm). If you wish to remove the berry seeds, pour it through a sieve or ring it through a cloth (much faster).
- Spread the berry mixture with a spatula to a thin even layer.
- Bake for 6 hours, until leather peels away easily from the parchment. Set on the counter to fully cool down for 4 hours or overnight.
- Using scissors cut the parchment paper from the edges and then into strips. Roll them up, parchment and all.
- 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.
- Oven temperatures will vary. Start checking it after 3.5-4 hours. If you leave it in too long again...fruit crisps.
I made this recipe with my class, a room of 12 2nd and 3rd graders on a lesson of mixing and measuring; and a lesson on fresh fruits can be nutritional healthy and just as good as pre-packed stuff. It was a hit with the students and parents alike. So many lessons packed into one delicious recipe! Thank you for this, I found food to be a good motivator for excellent life lessons.
recipe looks good! i’ll give it a try with some frozen fruits I have. What would you recommend for storing and how long do you think they will last, in case I decide to make a bigger batch next time. Thank you for your recipes! me and my family enjoy them a lot!
I need some help can i use Sugar instead of honey
Hi Z, the honey can’t be replaced with sugar. Honey gives it the right pourable texture.
Can I use Watermelon?
Watermelon’s high water content makes it nearly impossible for all of the moisture to evaporate when making fruit leather. If you have extra watermelon you can make icees like in this post: https://www.momables.com/1-ingredient-watermelon-icee/
I think you would be able to do it if you put it through a strainer first and take it out from the top to remove the moisture
Why do people call this leather instead of just fruit roll-ups? is there a texture difference? thickness? The word leather sort makes me think of rawhide…ewww.
MOMables - Laura
The term “fruit leather” and “fruit roll-ups” are both used when referring to this recipe. Fruit “leather” is the original term and it is often found as flat pieces. Fruit “roll ups” was the term coined by the packaged variety and also because they rolled theirs for packaging. Same recipe two terms.
Does the packaged kind of fruit leather/ roll-ups just use fruit or do they add preservatives to those products? This looks really easy. I’m going to try it! Thank you for posting.
Most prepackaged fruit roll-ups are made with corn syrup and other preservatives, these are much better for you.
I made these but parchment paper turns brown and not as appealing. If I put finished fruit onto fresh piece of parchment paper will it still stick to it?
I’ve not tried this method, so I can’t say for sure if it will work. If you try it and it works, do let me know!
Can this be made in a crock pot? With energy costs rising, I try not to use my oven much during the summer months.
Hi, Susie, this recipe will not work in a slow cooker.
I cook them in my dehydrator so no parchment paper needed. I wrap them in plastic wrap and it gives that little bit of “cling”
Hello, I tried this with hot honey and frozen strawberry and then regular honey and frozen blueberry. The strawberry came out right but the blueberry had the texture of dried fruit and not fruit leather. Do you think i maybe over dried it or didn’t get it dry enough? Thank you for the recipe
Hi Sarah, I’m not sure what happened here. How long did you keep it in the oven?
I did as instructed with an Excalibur dehydrator (I can set the temp to whatever I want). It’s delicious, but it sealed to the parchment paper. Any tips on getting it off?
MOMables - Laura
I have not tried it with the Excalibur dehydrator. I often make these in the oven and my dehydrator has some silicone-like liners so nothing sticks. Usually, if you wait until they cool down they “peel” right off.I hope this helps.
I make mine in a dehydrator. Wipe the trays with a very light layer of spray oil using a paper towel. Too much oil will change the taste, so be sure it is only a teeny bit. Dried rolls will peel right off.
I made these today and they turned out wonderful! I also used an Excalibur dehydrator and if you look in the book that comes with it, it states for fruit leathers to set the temp to 135 for 4-6 hours. I did for 4 hours and they turned out great. The first couple of sheets were poured a little too thin and we had to work carefully to pull off ( I had used the sheets that was ordered with the Excalibur) so next time I’m going to just use parchment paper. The other trays/sheets seemed to have the right amount poured and came off great! I pulled some peaches out of the freezer I had put up this summer and combined that with fresh apples I had gotten at an orchard. Thanks so much for the recipe, will be making multiple times!
I did strawberries, Granny Smiths, and rhubarb — no honey. Delicious! One batch was fine and easy enough to pull off (I used tin foil as I don’t have parchment paper), but the other two were still wet after 4 hours. So make it thin if you don’t want a hot house!
After i cook this fruit leather and i cut it into strips for snacks later, how can i store them , and for how long?
in an airtight container or zip bag for 2 weeks. Enjoy!
Hi there. Can you actually make it thicker if you want? Like a 1/2 inch. I wanted to make a sheet and cut it into little cubes. :)
That might take a really long time to dehydrate. I’ve never tried it that thick.
A great way to get the greens off of strawberries is to use a stiff straw to “core” them. Start at the pointed part of the strawberry and push up through the center toward the leaves. the top will just pop off. I think this way is faster and more of the strawberry is usable. Maybe this is why they are called “straw”berries ;)
Thanks for the insperation, these are going to be so delicious!
if im making fruit leather and use wax paper will that work
No this only works with parchment paper.
I cooked fruit leather too sour…Can I put a bit more sugar and water in a pot AND
re-cook the fruit (rasp/rhubarb)
Yes that should work!
Could I use quilon paper or is that along the same lines as wax paper?
That should work!
Can you explain why you have to cook the fruits? Is there a reason you could not puree the fresh fruits?
Making “fruit leather” is dehydrating the fruit. The “leather” texture is achieved when you take out the humidity/water content from the fruit. You aren’t really “cooking” it at 200degrees. If you puree fresh fruit you have…. fruit puree.
He was asking about dehydrating cooked vs raw fruit puree.
I’ve never tried it with raw fruit, but I’m seeing lots of recipes online that don’t require cooking. Try it both ways…Good luck!
can i refrigate it instead of baking it
no, you need to bake it to make the “leather”
Ok so I guess my layer was too thin and I didn’t scroll all the down and see that was paper is a no no. So I made 2 pans of mango nectarine flavor and it won’t separate from the wax paper :( Any tips on getting it off? I think I just wanted a lot of fruit :(
MOMables - Laura
I’m so sorry. Wax paper will melt into the fruit. Your best option is to fully wait until it cools and slowly peel it.
I am really itching to try this, but I was wondering the steps for using frozen fruits instead of fresh. Also, some recipes say just blend and bake, but some say to cook it first, so I am curious as to why we have to cook it. I have a confection oven, so I’m hoping it wouldn’t take as long. Wish me luck!
you can just blend and bake using fresh or frozen. when you use frozen strawberries the water content is high, so it will take a longer to dehydrate.
Can this recipe be used in a food dehydrator?
Absolutely. It takes about 24h in mine.
I just made the Apple Cinnamon Fruit Leather from your Best Homemade Kids’ Snacks on the Planet book. I had the puree in the oven at about 175 for 11 hours. I used a 1/4 sheet pan with parchment paper and they come off the paper without any trouble. A bit tough on the edges, but perfect texture in the middle. Great flavor and the kids really like it! Just took lots of extra time.
I’m so glad it was a success! perhaps it was poured a bit thick?
How do you know if the fruit leather is done. I did some in the oven and it was sticky. I then used my dehydrator and it’s been over 26 hours. It still seems sticky.
MOMables - Laura
There is “sticky” and there is “wet.” Sticky is ok. At that point, remove it from the dehydrator or oven and let it air “dry.”
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.
I added sugar and it burned at 2 hours, can you not add sugar?
Sugar will burn. The recipe calls for honey, it has different cooking points than sugar.
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
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!
did you use parchment or wax paper? the recipe only works with parchment.
And in a dehydrator, how many hours and temperature?
I dont’ own a dehydrator but this is a good resource to check.
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!
Zoe, did you use non-stick parchment paper or wax paper? Please the box. The recipe will melt to wax.
I have the same problem, using parchment paper.. does it matter if you pour on the shinier side or dull side?
Hi, Geoff, I’m not certain what type of parchment paper is being used but there is no right or wrong side. You should be able to pour it on either.
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.
I dont have any honey . Is there an alternitive?? Or can I make it with out honey?
You sure can make it without it.
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?
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!
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.
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?
Once the fruit leather is made , it can be frozen for longevity.
i tried it but too way longer then six hours
Oven times will vary. It also depends how thick your ‘leather’ is. don’t get discouraged!
In lebanon we dry the fruit leathers under sun rays .it takes 3 or 4 days . In august two days are enoufh in septem it takes 3 to4 days
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 ?
I’ve tried apples, mangoes, strawberry – banana and even spinach (but this last one was done in a food dehydrator)
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? :)
Jen–Store them in an airtight container and they’ll usually last about a week. After that, they are a bit too ‘leathery’.