DIY Rainbow Fruit Roll Ups

I love fruit roll-ups.  



  •  8 oz. strawberries, rinsed, dried, trimmed, and halved
  •  5 tsp. freshly squeezed lemon juice, divided
  •  4 1/2 tsp. sugar, divided
  •  6 oz. blueberries, rinsed and dried
  •  6 oz. raspberries, rinsed and dried
  •  6 oz. blackberries, rinsed and dried
  •  2  medium, ripe champagne mangoes, peeled and chopped


  1. Preheat oven to 170°.
  2. Line three large rimmed baking sheets with parchment paper and lightly grease with cooking spray.
  3. In  a food processor or blender, purée strawberries with 1 teaspoon lemon  juice and 1 teaspoon sugar until smooth. Transfer to a bowl. Repeat  process with blueberries, raspberries, and blackberries. (If desired,  strain raspberries and blackberries and discard seeds.) Repeat again  with mango, adding final teaspoon lemon juice and 1/2 teaspoon sugar.
  4.   Carefully pour purées onto baking sheets next to each other, in  horizontal lines, spreading thin (until almost transparent) with a spoon  so all colors are an even thickness. Bake until dried out and no longer  sticky, 3 to 4 hours.
  5. Using scissors or a sharp paring knife, cut leather into vertical strips and roll up.
Jennie James

Jennie James

Jennie James gets you through the workday middays on Q101.9. Get their official bio, articles and more on Q 101.9! Read more


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