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I’m so happy to share this video version from my new Modern Pioneering series. Fruit roll-ups were a big thing when I was growing up. There were so many iterations at one point that I was in pure fruit candy bliss. Then there were the healthy versions that we’d always find at the health food store. They were called “fruit leather,” because they were thicker and made out of pure fruit I suppose… not the other nasty bits that were probably in the fruit roll-ups.

My editor told me that they needed a few more recipes for my book Food Heroes a little while ago for “layout” reasons. And since I had so many strawberries left over from the pie and shortcake I made, I gave this home made fruit leather a whirl.

And I’m so glad I did.

I may or may not have eaten the entire tray.

I may have.

I did.

Homemade Fruit Leather:

Here it is on video.

What did you think of this video?

Here is the visual step-by-step. 

You start by dicing up the strawberries into small pieces.

Then in a pot they go, with a bit of water.

And a squirt of lemon juice.

Then you stew them. Mostly covered, until they are very very soft and mushy.

Next you place some plastic over a sheet tray and brush it with olive oil.

The stewed fruit should look like this, at which point you transfer it to a blender.

Taste it and if you think it could be a lot sweeter add some sugar. And blend some more.

But before you go and add a lot of sugar, keep in mind, that as the fruit leather dries, it will concentrate the natural sugars in the fruit and it will become sweeter on its own.

Pour the mixture on the plastic covered tray.

And with an offset spatula, spread it around evenly.

Like so.

Then it goes into the oven for what seems like years, but is really just many hours on a very low temperature. So low in fact, that you may need to keep the oven door partly opened.

Then you score it into the size that you like. These rectangular shapes are the fruit leather size.

It will peel right off.

And if you really want to make it look like a fruit roll-up…

Give it a little roll.

And voila!

Give ’em a try sometime. They’re thrilling.

Have you subscribed to my YouTube Channel? It’s free and you’ll learn all kinds of Modern Pioneering tips and tricks. I’d love you to leave me a comment on the channel and let me know what you think. And don’t forget to share it with all your friends!

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“Homemade Fruit Leather”

Recipe from Food Heroes
Prep Time20 minutes
Cook Time12 hours
Total Time12 hours 20 minutes
Servings: 15 rectangular fruit leathers


  • 2 cups fruit pulp
  • 1 tablespoon lemon Juice
  • ¼ cup sugar optional, depending on the sweetness of your fruit


  • Preheat the oven to 150 -170 degrees F. If your oven doesn't go this low, simply set it to the lowest temperature and prop the door open.
  • Puree the strawberry pulp and lemon juice in a food processor. If you choose another fruit you can chop it and stew it with the lemon juice until it softens before pureeing it. Stewing the fruit helps it retain its color. If it is a fruit with seeds, a food mill will remove the seeds more easily than a food processor and strainer. Add a small amount of water to the mixture if necessary so that it has a pourable consistency.
  • Cover a baking sheet with plastic, parchment paper, or a silicon baking pad. The temperature of the oven is low enough not to affect the plastic. (Note: wax paper will not work for this recipe, it will stick.)
  • Spray or brush with vegetable oil, then spread the fruit puree onto the sheet tray with an offset spatula or knife to 1/8-1/4 inch thickness. Place it in the oven for 6-8 hours. Make sure there is air circulating to prevent scorching. Alternatively place it in the sun for 6-8 hours.
  • Invert the fruit leather onto another baking sheet covered in plastic or silicon baking pad, and oil, and remove the first lining. Place in the oven or sun for another 6-8 hours. If it becomes too brittle at any point, simply brush on water with a pastry brush to rehydrate it.
  • Cool the sheet tray and cut the fruit leather into desired sizes. Dust with corn starch to prevent sticking, cover in plastic and store in a cool place in a sealed container.


  • DessertForTwo
    Posted July 23, 2010 at 4:26 pm

    This looks so easy and so delicious! You know, I think my oven naturally stays around 150 or 170 because we're on propane here in the country. I'm going to try this, especially with figs! Thanks 🙂

  • Jahnvee
    Posted July 23, 2010 at 9:23 pm

    Wow this looks so incredibly fun! I definitely want to try this soon! How long would these roll ups last out? Or should they be kept in the fridge?

    • Post Author
      Posted July 24, 2010 at 6:51 am

      They should be kept in plastic in a cool dark place. A cabinet will do. They'll last a few weeks. But they probably will get eaten long before that : )

    • Marlis
      Posted July 25, 2010 at 1:58 am

      Hahahahah, how long do they last? In my home about 10 mins followed by Tums.

  • Sanjana
    Posted July 24, 2010 at 10:44 am

    This is brilliant! Which other fruits could I try it with? Great job and I love the photos!

    • Post Author
      Posted July 24, 2010 at 5:16 pm

      You can try most things really… persimmon, berries, mango… things that you can stew and turn into a puree. Enjoy!

  • Becca
    Posted July 24, 2010 at 5:20 pm

    okay wow. this looks so so easy and delicious!
    I hated fruit leather back in the day, but making it at home would ensure deliciousness.
    do you think this would work well in a dehydrator?

    • Post Author
      Posted July 24, 2010 at 5:56 pm

      Yes, a dehydrator would be great if you have one.

  • Tracy
    Posted July 24, 2010 at 8:40 pm

    what kind of plastic cover are you using…is that the cling wrap type? or something else? really ignorant here LOL!

    • Post Author
      Posted July 25, 2010 at 1:22 am

      Yes, cling wrap.

      • Brenton
        Posted November 27, 2018 at 8:37 am

        One would think parchment paper might be wiser

  • Sarah
    Posted July 25, 2010 at 7:44 am

    Whaaaaa! This looks so easy! I'm so going to give this a go. Thank you for the inspiration.

  • Shipping Scales
    Posted July 25, 2010 at 8:30 am

    I have never seen a recipe for these, and I'm so glad I found this! Fruit roll ups can be so expensive, and you seriously have no idea what it in them.. I'm happy about this one because it is very basic and has perfect simple ingredients. YUM!

  • becky
    Posted July 26, 2010 at 3:19 am

    how do i actually stew the fruit? :

    • Post Author
      Posted July 26, 2010 at 3:28 pm

      Hi Becky, if you look at the photos, you'll see I have step-by-step visual guide. It's simply a bit of water and a squirt of lemon juice in a pot covered on low heat.

      • britnee young
        Posted January 22, 2013 at 10:29 am

        But how much water for how many strawberries?

  • sana
    Posted April 14, 2011 at 3:40 pm

    hey georgia! I tried this and it didnt turn out at all! 🙁 after only about 6-8 hours it was all crunchy and almost burnt-like. it shrunk a lot too. also my plastic wrap melted and stuck to the fruit and my baking sheet. i left the oven door open the whole time make sure it wouldnt get too hot. what did i do wrong??

    • Post Author
      Posted April 14, 2011 at 5:12 pm

      Hi Sana,
      It sounds like your oven temperature might be off and needs to be recalibrated. Do you have an oven thermometer you could stick in there to test it? If the fruit leather just seems brittle, then it’s just a matter of brushing water on it with a pastry brush, but the plastic should definitely not be melting at that temperature. Some people have also used wax paper with a lot of success, but plastic wrap has always worked for me.

    • Janet
      Posted August 15, 2011 at 3:36 pm

      My oven must be the same or maybe it is just these electric ovens which I call easy bake piece of junk ovens. I did it again no plastic door open and it worked.

    • Melissa
      Posted February 3, 2013 at 9:50 pm

      I’ve made roll ups with a different recipe and used parchment paper, which seemed to work well. Keeps it from sticking to the pan, and you can just cut into strips and roll up with the paper when they’re done! I’d also check them often he ones I made before only took about 3 hours….

  • sana
    Posted April 15, 2011 at 3:51 pm

    okay I’ll check my oven temp and try to work accordingly, thanks so much!! can’t wait to try this again!

    • Post Author
      Posted April 16, 2011 at 4:07 pm

      Even if your oven is off, you could start with testing it at 2 hours and test every hour after that and it should still work for ya. The pastry brush with water will take away any crispiness.

  • Jolene
    Posted April 20, 2011 at 5:19 pm

    I’d be worried about the carcinogens from the plastic wrap. Once it’s hot, the chemicals seep out. Have you ever tried with parchment paper? I wonder if that would do the trick. Looks yummy!

    • Post Author
      Posted April 20, 2011 at 6:29 pm

      Yes, parchment paper totally works well, use that!

  • Brianna
    Posted April 29, 2011 at 6:32 pm

    Making these right now and they smell so good. They make so much more then I would get from a package of fruit leather for half the price. I am so excited to try them.

    • Post Author
      Posted April 30, 2011 at 10:38 am

      Oh good! Let me know how they turn out : )

  • JackieKwiz
    Posted May 3, 2011 at 4:57 pm

    this recipe looks amazing! i can’t wait to try it. i was wondering if maybe vegetables could work with this recipe? i was thinking of making a cucumber melon combo…

    • Post Author
      Posted May 3, 2011 at 6:54 pm

      Wow, what a wonderfully intriguing idea! Please let us know how it turns out!

  • Mom's Plans
    Posted August 15, 2011 at 3:25 pm

    Do you have to use plastic wrap or parchment paper? What would happen if you just put it on a sprayed with cooking spray baking pan?

    • Post Author
      Posted August 15, 2011 at 5:43 pm

      It might stick, but you could try it. You could also try using a silicon pad which would work well.

  • MrsMahanay
    Posted August 15, 2011 at 3:46 pm

    Would this work with splenda? or the splenda baking blend??? They sound delish!!!!!!!

    • Post Author
      Posted August 15, 2011 at 5:39 pm

      I would suggest just using really sweet fruit. Or a pinch of stevia or honey even. Splenda might get funky in the oven. Though everything is worth a try!

  • Laila
    Posted August 16, 2011 at 6:28 am

    hey, do you think it can be made with vegetables? what could i use instead of sugar?
    This would be great to make sweet sushi!!

    • Post Author
      Posted August 16, 2011 at 7:55 am

      Hi Laila, fruit has a natural pectin that allows the fruit to gel, so you would probably have to add pectin if you were going to use vegetables. That would be fun to try though, so creative! If using fruit, you don’t even need to use sugar if it’s very sweet fruit, but if you want to add a sweetener, I enjoy using stevia, agave, or honey, which are healthy alternatives. Enjoy!

  • Cindy
    Posted August 19, 2011 at 4:29 am

    So you have to put it in the over for 6 hrs twice?

  • Vanessa
    Posted August 19, 2011 at 8:07 am

    We just picked 22 pounds of wild Maine blueberries and I can’t wait to try blueberry fruit leather! 🙂

    • Post Author
      Posted August 19, 2011 at 10:25 am

      Oh delicious! Blackberries will be so good here… fun seeds and all.

  • Alexis R
    Posted August 19, 2011 at 1:26 pm

    Can you use frozen fruit too?

    Will definitely add to my list of things to make when fruits are in season next year!

  • asian recipes
    Posted August 22, 2011 at 6:03 pm

    THese look like some good recipes…very nice presentation

  • Desire' H.
    Posted August 23, 2011 at 1:54 pm

    Do you think I”d have to leave it in the sun over 6-8 hours in 108 heat index heat here in South Louisiana or should it be done sooner???

    • Post Author
      Posted August 23, 2011 at 4:58 pm

      It’s hard to say, because it would depend on your humidity as well. I would choose the oven if you have a humid climate..

      • Desire' H.
        Posted August 23, 2011 at 8:28 pm

        Ahh okay! I did end up doing it in the oven. Unfortunately, just after 3 hours, it was completely stuck to the parchment paper (and I DID put olive oil on it…maybe I didn’t put enough?) and the paper was stuck to the baking sheet. I tried putting water with a pastry brush over it, but would it already start looking ‘crispy’ after only 3 hours??

        • Post Author
          Posted August 24, 2011 at 7:06 am

          I would check the temperature of your oven with an oven thermometer… it might not be calibrated properly and be too hot. One option is to leave the oven door open slightly so it’s a very low heat. If you added too much water, it will eventually evaporate as you cook it. It should be the consistency of a fruit smoothie before you pour it onto the tray…

  • Desire' H.
    Posted August 23, 2011 at 2:15 pm

    OH! And how long does it take to stew? I’ve had mine on awhile now and it still doesn’t look ready~

    • Post Author
      Posted August 23, 2011 at 4:59 pm

      It depends on how small the pieces are. But the idea is to cook the flavors together and then puree it. So it won’t be fully ready until it is smooth, which happens in a blender. Cheers.

      • Desire' H.
        Posted August 23, 2011 at 9:11 pm

        I might have put too much water in when stewing the strawberries.. Could that have made the batch not turn out?????? Or maybe I didn’t have enough fruit pulp? I”m trying to figure out where I went wrong!

  • Andrea
    Posted October 6, 2011 at 5:36 am

    Have a batch on the stove now… doing apples with some frozen strawberries. May add some honey to it since I’m using tart apples. Nervous about the oven part though as I tried to make sun dried tomatoes in the oven a couple weeks ago and half of them were crispy crunchy and the other half was still soggy. ~hoping this works!~

  • Liz
    Posted May 29, 2012 at 6:37 am

    Love this idea! Thanks for the inspiration!

  • Syv
    Posted June 5, 2012 at 3:38 pm

    I just put mine in the oven… I hope it comes out great! 🙂

  • Tara
    Posted June 6, 2012 at 11:08 am

    I have a “speed bake” option on my oven, I’m assuming this is like a convection feature. Would this be ok to turn on while doing this, or no?

    • Post Author
      Posted June 6, 2012 at 1:21 pm

      I’m not sure… the idea is that you want your oven to act as a dehydrator, cooking as slowly as possible. So “speed” is probably not what you’re looking for!

  • Dana
    Posted June 16, 2012 at 2:03 pm

    Chalk this up to poor planning, but as we were making this I noticed that we were out of plastic wrap. I’m using aluminum foil. Do you think this will work?

    • Post Author
      Posted June 16, 2012 at 3:26 pm

      I’ve never used aluminum foil, but if you try it, make sure you grease it well. Let us know how it turns out!

  • Caroline
    Posted June 17, 2012 at 10:50 pm

    Hi! This recipe is amazing and I’m in the first eight hours of the dehydration process but I’ve had fruit leather from the store and it was very thick but from your pictures and your description it seems like the leather will be pretty thin and I was wondering if there was a way to thicken it up? Would you do it by adding more fruit and less water?

  • Beatrice
    Posted June 23, 2012 at 2:59 am

    I am going to try this soon, i wonder if i could sneak in some veggies. anyone tried this?

    • Post Author
      Posted June 23, 2012 at 9:46 am

      Good idea, let us know how it turns out!

  • Tara
    Posted June 27, 2012 at 8:01 am

    How long do these keep? A week or two?

    • Post Author
      Posted June 27, 2012 at 10:34 am

      It depends on the environment, but that is a good time frame to count on. Also you could freeze them.

  • Monita
    Posted July 15, 2012 at 11:15 am

    I have to try these, my family luvs fruit roll-ups.

  • Alicia
    Posted July 15, 2012 at 11:58 pm

    can we use a dehydrator?

  • Elizabeth
    Posted August 10, 2012 at 5:44 am

    Do you think there’s any harm in heating up plastic wrap in the oven?

    • Post Author
      Posted August 10, 2012 at 7:08 am

      At that low a temperature the heat isn’t high enough to concern me, but you could use parchment if you’re concerned.

    • Suzanne
      Posted January 29, 2013 at 1:36 pm

      Yes! There is lots of harm that can be found on using any plastic and heating it up at all! Please research it! Plastic is not an inert substance as its manufacturers would like you to believe. It contains chemicals like BPA and phthalates, which mimic hormones in your body. Even tiny concentrations can cause problems, and you’re likely being exposed from all angles: food containers, plastic wraps, water bottles, personal care products, you name it, it contains plastic.

  • Elly
    Posted September 5, 2012 at 9:49 pm

    I blogged about my attempts at making the fruit rolls! I linked back to this post as the inspiration for my project. (I’m doing a Pin A Day project…we’ll see how long I last :D)

  • Shana
    Posted September 9, 2012 at 3:51 pm

    I live in Las Vegas and seeing as temperatures here reach about 100 degrees daily during the summer, i am wondering if I can just put a tray outside for the day. Any thoughts?

    • Post Author
      Posted September 9, 2012 at 4:00 pm

      Yes you can, just think about how you can block the buggies.

  • Kim
    Posted September 16, 2012 at 5:48 am

    This is G.R.E.A.T!!! My kids have so many allergies and food intolerances that these would be a super treat for them to try! The trouble is that they can’t have citrus so I am wondering what the lemon is for and if it can be substituted?? Citric acid maybe? Thanks 😀

    • Post Author
      Posted September 17, 2012 at 8:13 am

      You can skip the lemon all together or use citric acid. It is used to help maintain the color of the fruit once it is dried.

  • Deanna
    Posted September 17, 2012 at 8:01 pm

    Mine turned out awesome! ! Used nectarine fruit pulp from the juicer and didn’t have to add any sweetener. Silpat really makes it easier to peel off. Thanks!

    • Post Author
      Posted September 17, 2012 at 10:21 pm

      Bravo, love a good silpat!

  • Thad
    Posted September 28, 2012 at 8:07 pm

    What about a little honey for sweetener? The extra moisture would likely increase dehydration time some but I expect it would taste awesome.

  • jaclyn
    Posted September 30, 2012 at 12:21 pm

    what do you mean remove the first lining?

  • Angela
    Posted January 8, 2013 at 5:08 pm

    Hi, Just wanted to say, when I bought a dehydrator it had a fruit leather recipe, strawberry flavor. It just had me puree the strawberries with ‘no sugar added applesauce’. Turns out great. I love fruit leather! and this is an awesome how-to!

  • Madeleine Darlington
    Posted January 20, 2013 at 10:15 am

    So I tried making this…it was starting out great, started around 9:00 this morning, finished and had it in the oven around 9:30/9:45…by 11:00 it had shrunk and was crispy around the outside, moist in towards the middle. I figured okay, maybe the door wasn’t open enough, drenched it in water and put it back in…around 11:30 I checked it again, still getting crispy, put more water on and turned it even lower than 170* (thats as low as my oven goes), around 11:45 i went back, it looked done (only after 2 hours…even though it was supposed to be 12). It tastes great and is very much like fruit leather, my husband said it was too sweet (only added a touch of sugar), might not add any the next time I make it.

    Question though…When I poured it onto the pan it seemed really thin and watery. Did I add too much water to begin with? Is that why it was done 10 hours too soon??

  • Wendi5000
    Posted January 25, 2013 at 1:54 am

    Will aluminum foil work? I’m thinking of trying to do this on a cookie sheet with raised edges, cover it tightly with another piece of foil, and let my smoker do the slow heating instead of having the oven on for 16 hours. But I’m skittish of putting it on plastic in the smoker… actually skittish of cooking on plastic in general.

    • Post Author
      Posted January 26, 2013 at 4:50 pm

      I think the foil will get too hot, try parchment paper!

  • Jess
    Posted January 28, 2013 at 2:41 pm

    Just double checking something…in step 5 it says to transfer to a 2nd baking sheet then back in the over for another 6-8 hours. So basically this has to bake for 12-16 hours total? Can part of the baking time be done over night? Because I would really love to do this but I work full time and that doesn’t leave a lot of time to baby-sit my oven for 12-16 hours…

    • Post Author
      Posted January 29, 2013 at 9:23 am

      Yes, definitely. It’s a great thing to do overnight. It will take about that much time depending on your oven.

  • Suzanne
    Posted January 29, 2013 at 1:21 pm

    I love this post but I was really disappointed when I read use plastic wrap and then stick it in the oven…. Even at a low temp. I’d be worried about melting the plastic in the fruit leather and either way you are still putting toxins/chemicals in your fruit roll from the plastic 🙁

  • kaila
    Posted February 7, 2013 at 12:56 pm

    i made it today on a stone baker with the reynolds baking paper (parchment one side, foil the other) only took 5 1/2 hours for the whole process!

  • Teri Tie
    Posted February 10, 2013 at 4:28 am

    The directions do not say what temperature to set the oven at.

  • Mistie
    Posted February 17, 2013 at 10:17 pm

    This sounds great! Do you think an adult version can work by somehow adding champagne? Our even some other type of alcohol?

    • Post Author
      Posted February 18, 2013 at 10:57 am

      Yup 🙂 My next book has champagne fruit roll-ups in it!

  • chipmunk
    Posted February 24, 2013 at 3:25 pm

    Great idea, bet it tastes so nice, I wouldn’t even add any sugar so that it can be a healthy treat, thanks for the detailed instructions and pictures, it helps a lot.

  • Erica
    Posted February 27, 2013 at 11:46 pm

    What kind a plastic to use????

  • Alice
    Posted March 3, 2013 at 9:11 pm

    I tried this with some mixed frozen berries and a squeeze of honey and it came out AWESOME! I used parchment paper, and didn’t have any sticking problems. Delicious and healthy, thank you!

  • Lisa
    Posted March 7, 2013 at 5:34 pm

    Ooh! I love this. My youngest son likes the store bought ones but I hate not knowing what is really in them. As soon as berries come back in season I am going to try this. Maybe throw a couple pans in the oven so I don’t feel so bad about how long it needs to be on for.

  • Dana
    Posted March 13, 2013 at 8:37 am

    anyone tried subbing agave for the sugar?

    • Marc M
      Posted July 2, 2013 at 1:26 am

      I am not sure about agave but if you are concerned with the sugar high’s I would try Fructose crystalline. This is white almost powdered type sugar, it has a sweet taste without any other aftertaste influences like you would get with Agave. This sweetener is actually sweeter than Sugar so you can use about 25% less than you would when using sugar.

      I have tried this and it comes out fantastic every time.

      Good Luck and if you try it let me know what you think.


    • Eileen
      Posted September 5, 2013 at 9:41 am

      I did a raw version with nothing but strawberries, a lilte lemon juice, a little water to help them blend and a teaspoon of honey. So tasty. No cooking 🙂

  • Samantha
    Posted March 22, 2013 at 2:49 pm

    Hi! So I am attempting this right now! It smells wonderful so far. I put in everything I could find in my fridge. Strawberries, raspberries, blueberries, apple, green grapes, watermelon, cantelope, and banana. I also put in honey and a smidge of pancake syrup. i have a dehydrater I wanna use rather then my oven. Not sure if I should use plastic wrap or parchment paper on the racks? I hope this works cause it smells great! I’m currently 32 weeks pregnant and I think this is a great snack for me and as well as my 3 year old daughter! 😀 thank u for the inspiration!

    • Post Author
      Posted March 25, 2013 at 1:40 pm

      Hi Samantha, parchment paper is your best option!

      • Lisa Scherer
        Posted April 24, 2013 at 2:27 am

        I thought the same thing. No thanks on the plastic.

  • Maria
    Posted April 3, 2013 at 10:09 am

    Hi Georgia,
    This is something I really want to try it sounds great and my kids love fruit rollups. My questions to you are:
    If I would to place the puree in the sun would it have to be indoors next to a window or outside? And would it have to be covered?

  • Sandy
    Posted April 10, 2013 at 2:54 pm


    In the visual instructions you mention olive oil, and in the written portion below the pictures it says vegetable oil. Which is best?

    Thank you for sharing your recipe

    Cheers, Sandy

  • Christy
    Posted May 30, 2013 at 7:51 pm

    Was wondering how much water you use to stew the fruit in?

  • Joy Jones
    Posted June 16, 2013 at 7:56 pm

    But what about the plastic? Is there another way to get it not to stick…….I’m not comfortable baking plastic.

    • Kat
      Posted August 28, 2013 at 8:13 pm

      Use parchment paper instead.

  • Christine
    Posted July 2, 2013 at 10:37 pm

    I so want to do this! I have a lot of sun here in Az so I wont have to heat the darned house. Can I do this with bananas? I have 2 bunches that I was thinking I was going to have to make banana bread with. And can I substitute honey for sugar?

  • Laura
    Posted October 7, 2013 at 12:15 am

    I just made these over night and I have to say.. I’m hooked!
    Some info for those reading.. there’s NO info on water amount and no info on how much strawberries pre cooked. This is a problem. Author, I hope you can add this info, it would have helped a lot.

    So I went for 3 or so cups cut up strawberries and then used too much water and it cooked down a ton so I threw more strawberries in. It ended up working out ok but mine still came out quite thin. I recommend starting with only a couple spoons of water knowing you can add more if you need to and I would def recommend at least 4 cups of uncooked strawberries.. 5 is prob better.

    In the end, they still taste great and I’m very pleased and will be making them again. I am only curious how much money it cost to keep my oven on for 12 hours..

  • Nita Tortosa
    Posted January 24, 2014 at 1:29 pm

    Hallo, I’ve tried whith apples and a bit of red Fruit, it is very good. Does it work with every fruit?

  • Jane
    Posted April 29, 2014 at 11:50 am

    Fruit has it’s own natural sweetness. To keep it on the healthier side I would’t add any ugar or sweetener. we get used to not having so much sugar once we get away from it! Sugar is bad for us!

  • Geoff Biver
    Posted May 18, 2014 at 9:54 am

    Just finished making Citrusade and have loads of pulp left, I’ll give a try =)

  • Lucy Johnson
    Posted October 16, 2015 at 11:36 pm

    Sorry I’m a bit late but just wondered how long the fruit role ups last. THANKS

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