Homemade Fruit Rollups

January 11, 2015

Homemade Fruit Rollups

My kids went absolutely bonkers over these Homemade Fruit Rollups! They are a sweet little treat for the kids made from just fruit, making them great in school lunch boxes.

I decided to make these delicious rockmelon, mixed berry and banana Homemade Fruit Rollups because I had quite a lot of leftover rockmelon that I needed to use up quickly. I grew my first batch of rockmelon plants this summer and they fruited really well so we’ve eaten lots of it and frozen some to make sorbet with at a later date. I wanted to do something a little different with the last of my juicy rockmelon and thought what could be better than mixing it up with some other delicious fruits and making these rollups or fruit leathers (as they are often called).

I used my dehydrator in this recipe to preserve the fruit. Cooking the fruit at a really low temperature of 41 degrees Celsius allows the moisture to evaporate from the fruit whilst still retaining the living enzymes contained in the food. It’s a pretty cool process. Once you’ve dehydrated the Homemade Fruit Rollup mixture for the day, you end up with a leathery fruit strap that can be cut into individual pieces and stored in the pantry for a few weeks. If they last that long!

If you don’t have a dehydrator but have an oven that has a really low setting then you can still make this recipe. The length of time required to dehydrate the rollups will depend on how low your oven can go. My convection microwave oven has a 40 degrees Celsius setting and my conventional oven starts at 50 degrees Celsius. Both of these are good options. This recipe normally takes 10 to 12 hours to make in my dehydrator, so you would just have to monitor the rollups whilst they were cooking, probably checking after 8 or 9 hours to see whether they are done. You want to achieve a leathery consistency that isn’t sticky to the touch.

Whatever method you use, I’m sure you will be stoked with the result. I love the fact that I can make Homemade Fruit Rollups for my boys, because I certainly wouldn’t buy any commercial variety for them. These are made using all organic ingredients, some of which I grew at home, and they are free from preservatives, additives and added sugar. The great thing about dehydrating fruit is that it enhances its natural sweetness, so I find I don’t have to add any extra honey, maple syrup or stevia to these rollups.

You can also use whatever fruit you have lying around that you want to use up. Just make sure that the fruit isn’t overripe or bruised – you only want to dehydrate ripe fruit. I chose to use rockmelon, mixed berries and banana in this batch but you could use whatever you want! My next batch will probably be plum and peach rollups, as I have lots of stone fruit in our kitchen at the moment and I’m not sure it will all get eaten before it over-ripens. Just use your imagination and I recommend adding at least one really sweet fruit – like banana or mango.

Homemade Fruit Rollups

Makes 9


  • 1 small rockmelon, skin and seeds removed, cut into chunks
  • 1 cup of organic frozen berries or fresh berries
  • 2 ripe bananas, cut into chunks


  1. Place all of the ingredients in your Thermomix or food processor. Process until the fruit is blended and has a smoothie consistency – smooth and luscious. If using a Thermomix, blend for 1 minute on speed 8 to ensure the mix is super smooth.
  2. Line one of your dehydrator trays with texflex or baking paper to ensure the mixture doesn’t stick. You can spray or wipe a little bit of coconut oil onto your liner just to make extra sure the rollup mixture doesn’t stick.
  3. Pour the fruit mixture onto your dehydrator tray and smooth it out with a spoon into a square shape. Make it as thin as you can without making it patchy.
  4. Insert the dehydrator tray into your dehydrator and dehydrate for 1 hour on 48 degrees Celcius. After one hour, decrease the heat to 41 degrees Celsius (the living food setting) and dehydrate for 4 hours.
  5. Remove the dehydrator tray and flip over the rollup mixture onto the mesh lining of another tray. Pop this tray back in the dehydrator for a further 5 to 7 hours, until the Homemade Fruit Rollups are leathery to the touch and not sticky. How long this process will take depends on the thickness of the rollup you have created.
  6. Once the rollups are ready, remove the square rollup onto a cutting board and slice it into 9 pieces (3 rows of 3 pieces). Roll them up and sit a knife or another large utensil on top of the rolled Homemade Fruit Rollups for 30 minutes to allow them retain their rolled up form. Then store them in an air tight, preferably glass, container in the pantry for up to 3 weeks.

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