How To Make Your Own Fruit Roll-Ups

If you can’t play in the kitchen, what’s the point?! Cooking is supposed to be fun – and one of the most fun recipe ideas I have run across lately is this easy and delicious fruit roll-up.

No more buying Fruit Roll-Ups at the store. Did you know the leading brand of strawberry fruit roll-ups contains no strawberry? The leading ingredients are pear from concentrate, sugar AND corn syrup, hydrogenated cottonseed oil (can you say “GMO”?) followed by a whole slew of ingredients you can’t pronounce (and have to Google to understand the meaning of), and three kinds of food coloring. ICK!

Skip the store bought and make fresh fruit roll-ups at home. These freshly made roll-ups feature the raspberry, which is the highest source of ellagic acid – a food healing phytochemical known for reversing symptoms of and preventing cancer.

The raspberry displays the highest anti-bacterial properties of all tested berries – a plus for kids and adults; organic raspberries are best due to their porous nature.

Made with fresh raspberries, a little lemon and a splash of honey, these home-made Raspberry Fruit Roll-Ups are so simple to make, kids can make them. If raspberries are not your favorite fruit, use equal amounts of other fresh fruits like mango, strawberry, blackberry and peach.

These roll ups are baked at a low temperature for a long period. The baking process acts as a dehydrator so the actual time may vary depending upon how watery the fruit is – the more water, the longer the baking process. Ready to roll?

Raspberry Fruit Roll-Ups* (Makes about 24 roll-ups)

  • ½ pound + 1/3 cup fresh organic raspberries
  • ½ Tbs lemon zest
  • 1 Tbs lemon juice
  • 2 Tbs raw honey

1. Prepare baking sheet by lining with parchment paper. Preheat oven to 170 degrees F.

2. Puree all ingredients in a small blender until smooth. Pour mixture onto prepared baking sheet and spread into a thin layer using a spoon or offset spatula. Make sure the layer is thin but the parchment paper is not visible underneath.

3. Bake for 3 hours or until the raspberry mixture feels tacky and gluey but does not stick to your finger when touched. Do not overbake or the fruit will not roll; instead it will break.

4. Remove from oven and let cool. Cut into 2-inch wide strips (or desired width) including the paper beneath. Leaving the paper on, roll up the strips and store in an airtight container for up to 1 month.

5. When ready to eat, roll out the fruit removing the paper.

*Recipe inspired by Dortha Hise and

Serving size: 1 fruit roll-up Calories: 12 Fat: 0.1g Saturated fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 20mg
Carbs: 2.9g
Fiber: 0.8g
Sugars: 2.0g Protein: 0.2g