Make them Fresh – Homemade Fruit Roll-ups

You know ‘em, those long, sticky, peel-and-eat rolls of sweet chemicals your kids love?  I just can’t bring myself to call them what they do on the package; “fruit” is just too far off what they actually are.  Corn Syrup Roll-up could work.  Or how about Artificial Color roll-up?  To make matters worse, my kids don’t even want regular roll-ups in their lunch boxes anymore, they want the ones that stretch to nearly a foot long!  So is it possible to make foot long real fruit roll-ups?  You bet.

Take advantage of the last of summer’s bountiful fruit and make these all-natural foot long fruit roll-ups for your kids.

Tip: Ask farmers at the farmers market for any bruised fruit they would otherwise discard to help make these fruit-rollups even more economical.

Curious about the ingredients in the store bought, Fruit by the Foot?  Click HERE


  • 4 baskets of strawberries (1 lb fresh berries or other fresh fruit)
  • 1/4 C agave nectar
  • butter for greasing


  • cut parchment paper to fit and lay into jelly roll pans
  • grease parchment with butter
  • hull strawberries (remove the stem) and place in blender
  • add agave nectar to strawberries and blend until well pureed
  • divide the strawberry mixture evenly between the two jelly roll pans and spread thin with a rubber spatula
  • Use a dehydrator (if available) or heat oven to 150 degrees (do not heat higher than this or you may cook the fruit as opposed to drying)  If you have a convection oven, use this setting to speed up drying process.
  • place jelly roll pans in 150 degree oven with oven door cracked open slightly
  • when fruit is dry and no longer sticky to the touch (6 1/2-7 1/2 hours for convection oven or 10-12 hours standard oven), remove from oven and cut fruit with parchment still attached into 2″ strips.  Roll each strip around a pencil and place in airtight container (if your kids don’t gobble them up first like mine did!)

*These roll-ups can be made with any kind of berry or fruit.



article, recipe and photo courtesy of Kim Gerber