Cue all the summertime feels, y’all. ☀️ The season of sunshine is in full swing, and we 👏🏻 are 👏🏻 loving 👏🏻 it. No bake desserts are on deck, refreshing cocktails and mocktails are what’s up, and we can’t get enough of anything featuring berries.
These summer days are long, but we are still pretty busy. So, quick and flavorful snack options are always a great idea. And, because we love snacks and our followers 😉 we have another amazing homemade snack creation for you. The even better news is you won’t ever get bored of this easy treat (we are talking endless ways to customize).
These Homemade Fruit Roll-Up’s y’all…🤤 They are so easy to make + we can’t help but feel like a kid again. Remember when you pulled one of these out of your lunch when you were a kid, or grabbed one (or, two) from the pantry after school for a sweet snack? Ah, to be a kid again. 😊 Anyways…we decided to create our own, and let me tell you…they did not disappoint. 🤗
It’s something we’ve wanted take a stab at for awhile and are so simple you can make them while you sleep – literally 
. Seriously, since the only negative to making these is the time it takes to “dry” them (which can be 6-10 hours depending on your oven), the easy answer is to make them while you sleep! 
Just pop them in the oven at night or before bed and then by morning they will be ready! Problem solved! 
Homemade also means they are made with real fruit and no added sugar. Therefore, they are a great alternative to the store bought kind which are loaded with processed sugar and other things not ideal in our snacks these days.
Plus, you can easily adapt this recipe using different fruits to create your favorite combinations, or to utilize what you have on hand. We are talking endless flavor combos y’all! We decided on strawberry and pineapple to kick off the summer season right, and highly suggest you do, too. 🍓🍍
So, go on babes….let’s get summertime rollin!
What You Need
- 32 oz. pineapple chunks if canned, strain juice and slice into chunks
- 8 oz. strawberries de-stemmed and sliced
- 1 Tbsp. honey or agave syrup* use to add sweetness if needed
Step by Step
- Take a sheet pam that is rimmed and line it with a silicone mat or parchment paper
- Drain any canned fruit. Wash any berries.
- In a blender puree the pineapple chunks until smooth
- Pour your mixture onto the silicone mat/parchment paper and smooth out so it fills the entire pan and is not transparent. You don’t want it too thin or it will crack and you won’t be able to roll it.
- Puree your strawberries until smooth
- Drizzle strawberry mixture on top of the pineapple mixture evenly.
- Use a knife or spatula to swirl the strawberry mixture into the pineapple mixture.
- Set your oven to the lowest temperature. You want it at 100-170 degrees. My oven’s lowest setting was 170 degrees.
- Prop open the oven with a wooden spoon during the drying/baking process.
- Let it bake for 6-8 hours – checking it after 4 hours. Once firm and you can glide your finger across the top smoothly it’s ready.
- Pull fruit leather from the silicon mat/parchment paper (this should be easily done if dry). Cut into strips and roll em’ up. Enjoy and if any are left over they can be stored in an air tight container/Ziploc for up to 2 weeks.
Homemade Fruit Roll-Ups
Equipment
- 11×17 rimmed baking pan
- silicone baking mat or parchment paper
Ingredients
- 32 oz. pineapple chunks if canned, strain juice and slice into chunks
- 8 oz. strawberries de-stemmed and sliced
- 1 Tbsp. honey or agave syrup* use to add sweetness if needed
Instructions
- Take a sheet pam that is rimmed and line it with a silicone mat or parchment paper
- Drain any canned fruit. Wash any berries.
- In a blender puree the pineapple chunks until smooth
- Pour your mixture onto the silicone mat/parchment paper and smooth out so it fills the entire pan and is not transparent. You don't want it too thin or it will crack and you won't be able to roll it.
- Puree your strawberries until smooth
- Drizzle strawberry mixture on top of the pineapple mixture evenly.
- Use a knife or spatula to swirl the strawberry mixture into the pineapple mixture.
- Set your oven to the lowest temperature. You want it at 100-170 degrees. My oven's lowest setting was 170 degrees.
- Prop open the oven with a wooden spoon during the drying/baking process.
- Let it bake for 6-8 hours – checking it after 4 hours. Once firm and you can glide your finger across the top smoothly it's ready.
- Pull fruit leather from the silicon mat/parchment paper (this should be easily done if dry). Cut into strips and roll em' up. Enjoy and if any are left over they can be stored in an air tight container/Ziploc for up to 2 weeks.
Notes
