Homemade Fruit Roll Ups

Looking for an easy homemade snack your kids will actually eat? These homemade fruit roll-ups are naturally sweet, lunchbox-friendly, and made with just fruit – no added sugar, preservatives, or complicated ingredients. Whether you make the mango version or strawberry roll-ups, they’re soft, chewy, and perfect for toddlers, kids, and busy snack times on the go. Plus, they work with fresh or frozen fruit, making them a great budget friendly way to reduce food waste and use up ripe produce.

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Handy Fruit Roll-Up Tips

Can I use fresh or frozen fruit?

Yes, both work! I usually just use whichever is cheaper or needs using up first.

Do I need to add sugar?

No – the fruit naturally sweetens as it dehydrates, so I don’t add any. If your fruit is extra tart though, you can add a little maple syrup if preferred.

Why add lemon juice?

I like adding a squeeze of lemon to berries because it brightens the flavour and can help stop the fruit browning while drying.

Can I speed up the drying time?

You can simmer the blended fruit in a pan for 15 to 20 minutes first to reduce excess moisture. I personally usually skip this step and use the uncooked puree, but it can help shorten oven time.

Why are my roll-ups sticking?

Usually they just need a little longer drying time. Silicone mats tend to peel more easily than baking paper too.

How do I know they’re done?

They should feel dry to touch and not tacky, but still soft and flexible. If they crisp up around the edges, they’ve gone too far.

What fruits work best?

Mango, strawberries, berries, peaches, apples and pears all work really well. Super watery fruits can take much longer to dry. You can also mix and match thing like berries and apple for different flavour combinations. 

How should I store them?

Store in an airtight container for up to 4 weeks or freeze for up to 6 months. If stacking them, you can leave the baking paper attached to help stop them sticking together.

Print Pin

Homemade Fruit Roll Ups

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 10

Suitable For 3+ years

Ingredients

• 500 g mango (fresh or frozen, OR strawberries or berry of choice)
• 1/2 tbsp lemon juice (optional in berry versions to prevent browning)

Instructions 

• Preheat oven to 75c/265f fan-forced.
• Add fruit to a blender and blend until completely smooth.
• Line a baking tray with baking paper or a silicone baking mat.
• Pour mixture onto tray and spread evenly.

  For thinner roll-ups: spread to around 2mm thick and bake 3–4 hours.

  For thicker, chewier roll-ups: spread to around 4mm thick and bake 4.5–6.5 hours.
• Bake until dry to touch and no longer tacky, but still flexible. Avoid overbaking - crispy edges mean they’ve gone too far.
• Cool completely, then slice into strips and roll up.

Storage

Store in an airtight container at room temperature for up to 4 weeks or freeze for up to 6 months.

Notes

Fresh or frozen fruit both work well.

Other berries work too, though some may need a little lemon juice to brighten the flavour.

If using frozen fruit, thaw and drain excess liquid first for faster drying.

Rotate trays if your oven has hot spots.

If the underside still feels sticky near the end, gently peel and flip the fruit leather over for the final 20–30 minutes.

Silicone mats usually peel more easily than baking paper but baking paper is easier for storage and lunchboxes. 

Very watery fruits (like watermelon) take much longer to dry and can become brittle.

Mango naturally makes softer, chewier roll-ups because of its sugar and fibre content.

Let roll-ups cool fully before storing to prevent condensation.

Did you make this recipe?

Leave a comment below or tag us on Instagram to let me know what your little one thought!