Homemade Fruit Rollups

By broots

Makes 2 to 3 dehydrator trays or 2 baking sheets

Ingredients

• 3 pounds fresh or frozen fruit (berries can be whole, apples quartered but not cored or peeled, mangoes peeled and pitted, any stone fruit pitted, rhubarb cut into 2-inch chunks)
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 1/2 cup honey, or more to taste
• 1 cup applesauce, homemade or store-bought

Preparation

Step 1

1. Combine the fruit and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, for about 20 minutes or until the fruit is entirely softened. Pass the puree through a food mill or fine-meshed sieve. Add the honey and applesauce and stir thoroughly. Taste and adjust the honey to your desired sweetness.

2. If using a dehydrator, follow the directions provided with your machine. Make sure that you pour the puree as thin as possible, and that you dehydrate the sheets until they are mostly dry to the touch with just a bit of stickiness. This will take between 12 and 20 hours, depending on your mixture. If using an oven, line two baking sheets with parchment. Pour the puree onto the baking sheets and bake at the lowest possible temperature for your oven (165⁰ F is ideal) for 12 to 20 hours, or until dry to the touch with just a bit of stickiness.

3. Lay the finished sheets over parchment, and with scissors, cut both layers together in rectangles. Roll the fruit and parchment together in small rolls.

Note: The drying of your fruit rollup will vary with your equipment and the fruit you use, so go by feel instead of the time that you expect. I once forgot all about my fruit rollups and by the time I got to them, they were fruit chips. If this happens to you, just change the name of the snack! Fruit chips went over pretty well at my house.

Storage:

At room temperature, in a covered container, 1 month

In the fridge, in a covered container, 2 months

In the freezer, in a freezer bag, 6 months (thaw at room temperature)