Fruit roll-ups were my literal JAM when I was a kid. I used to get the big circular ones that were individually packaged; grape was my favorite. I would peel off the whole disc, fold it in half and bite out circles for the eyes and one for the mouth then place the whole thing on my face like a mask. In hindsight, that’s actually pretty gross and I probably gave more of a Hannibal Lector vibe but I really thought I was making my skin pretty.
Turns out fruit roll-ups originate from a Syrian treat called amardeen, a sticky sweet sheet of apricot paste. And America’s first-ever fruit roll and the same one I used to put on my face was invented by the Shalhoubs, a Lebanese family out of Brooklyn, NY, under their brand Joray.
Fruit roll-ups (or fruit leather) is super-easy to make. It just requires a few hours to dehydrate properly. I use strawberries because I have an abundance of them in my garden, but feel free to substitute your favorite fruit. The method will be the same, but you may have to alter the amount of lemon juice and sugar to taste. I also throw an apple in the mix because the natural pectin in apples helps with the structure and gelling of the fruit rolls.
“While it certainly takes some effort to put together these roll-ups really provide a tasty, natural, fruity snack. That combined with the ability to substitute a multitude of other fruits to cater to your own palette makes it worth the time instead of picking up the store brand.” —Noah Velush-Rogers
A Note From Our Recipe Tester
Ingredients
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1 pound strawberries, hulled (thawed if using frozen)
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1 medium Granny Smith apple
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5 tablespoons lemon juice
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3/4 cup granulated sugar
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1/4 teaspoon kosher salt
Steps to Make It
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Gather the ingredients.
The Spruce/Julia Hartbeck
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Heat the oven to its lowest setting, 170 F or below.
Coarsely chop the apple off the core into small chunks. Keep the skin on, this is where all the pectin is.
The Spruce/Julia Hartbeck
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Place the apple chunks and strawberries into a food processor or blender and purée until smooth.
The Spruce/Julia Hartbeck
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Transfer the purée to a medium saucepan, then stir in the lemon juice, sugar, and salt. Cook over medium-high heat, stirring occasionally, until the mixture starts to bubble. Reduce the heat to a low simmer and continue to cook for about 10 to 15 minutes.
The Spruce/Julia Hartbeck
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Pour the fruit mixture through a fine-mesh sieve into a large bowl; push out the liquid using the back of a ladle. Discard any seeds and apple skins.
The Spruce/Julia Hartbeck
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Return the liquid to the saucepan and continue to cook at a low simmer, stirring occasionally, until thick and jammy, 15 to 20 minutes.
The Spruce/Julia Hartbeck
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Line a medium (12-x 17-inch) baking sheet with a silicone mat or parchment paper. Pour the fruit onto the baking sheet.
The Spruce/Julia Hartbeck
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Spread it out into an even layer using an offset spatula, leaving about a 1-inch border around the edges. Tap the baking sheet lightly on the counter to smooth the mixture out.
The Spruce/Julia Hartbeck
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Bake until it is no longer tacky in the center. Check after 2 1/2 hours and continue to bake, if necessary. Remove from the oven and let cool.
The Spruce/Julia Hartbeck
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Place a sheet of wax paper as big as the sheet tray onto your work surface. Once the fruit is cool enough to handle, peel it off the parchment or silicone mat and transfer it onto the sheet of wax paper. If the fruit is still sticky on the underside, flip it back onto the parchment-lined baking sheet and bake for another 15 minutes or more to dry it out.
(See tips below for making fun punch-out shapes before rolling)
The Spruce/Julia Hartbeck
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Roll the fruit up with the wax paper into one long roll. Use a sharp knife or a pair of scissors to cut one-inch strips.
The Spruce/Julia Hartbeck
Tips
- Get creative with your fruit rolls! Once it comes out of the oven, while it’s still warm gently press into the fruit using your favorite cookie cutter shapes. Don’t cut all the way through, just enough to score it. Then once it’s cooled transfer it to the wax paper as normal and cut the sheet into 8 squares and roll up each square!
Variations
- Feel free to use your favorite fruits, just make sure you are swapping out the same in weight. You may have to adjust the amount of lemon juice and/or sugar depending on how ripe and what kind of fruit you use. Just do it to taste once it’s on the stovetop.
- You can substitute the apple for 1 cup of applesauce.
Storage
The fruit roll-ups can be stored in an air-tight container or freezer bag at room temperature for about a week.
