When I was a kid, I loved fruit rollups! In fact, I can’t think of a kid who didn’t like them. Now that I’m older and know what exactly is on the ingredient list, I’m not so thrilled. I’ve moved on to fruit gummy snacks, but those still aren’t that great for you. That’s why I was excited to come across some recipes for copycat fruit rollups! I found one from Just a Taste for Mango Fruit Rollups and one from Raining Hot Coupons for Strawberry Fruit Rollups. I actually made both recipes because there are lots of great looking mangos and strawberries just starting to show up in the Swiss grocery stores and we never eat fruit quickly enough so it almost always goes bad.
The mango recipe is super simple because it requires only mangos. The strawberry one is just as simple, but adds sugar. The downside to the strawberry recipe is that it doesn’t say how much sugar to add. Since my husband and I both have a bit of a sweet tooth, I decided to add sugar to both the mango and the strawberry fruit rollups.
I started out by cutting up my two mangos (about 3 cups). For the strawberry version, I just removed the “heads” with the leaves. I tossed the fruit in the food processor and added 1/4 cup of sugar.
Then, I processed until I had a nice smooth puree with no chunks. For the strawberry version, you’ll still have seeds.
Next, I prepped my pan (with a lip) by covering it with plastic wrap. I had to tape the sides to keep the wrap all the way around it. Then I poured the puree into the pan and spread it with a spatula to cover the whole thing and get an even coating. I baked mine at 170 F for about 8 hours.
When baking yours, you can go two ways. The first is to let it bake a really long time until it starts to get kind of hard. This will be less sticky. The second is to bake only util its not tacky anymore. This will be nice and pliable, but very sticky. Your pan will stay nice and cool the whole cooking time because its such a low temperature.
When my fruit rollups were done baking, I pulled them out of the oven to cool. It really didn’t take long and then I lifted the whole thing including the plastic wrap out of the pan and onto a silpat (you could also use wax paper).
Then, I put a piece of wax paper over the fruit and it stuck on its own. All I had to do was trim it down to size with a pair of scissors. Then, I used the scissors and cut the fruit into strips and rolled up each strip.
That’s it! Store in a plastic bag or tupperware container to keep them fresh longer. I really liked how both my mango and strawberry copycat fruit rollups turned out! The only downside is that they’re a bit sticky so they’re not really practical to take places. Its best to eat them when you have a wet wipe or sink handy to wash up afterwards.
Ingredients
- 3 cups fruit (approx 2 mangos, 1 carton of strawberries)
- 1/4 cup sugar (optional)
Instructions
- Preheat oven to 170 F and line a baking sheet with a lip with plastic wrap. Make sure the plastic wrap goes over the edge of the pan and tape it underneath if necessary.
- Prep your fruit by removing any skin or leaves and chopping it into chunks.
- Process the fruit and sugar in a food processor until you get a smooth puree.
- Pour the puree into the prepared baking sheet and spread to evenly cover with a spatula.
- Bake for 6 to 8 hours or until the center is set.
- Remove from the oven and let cool.
- Place the fruit on the waxy side of a piece of wax paper and remove the plastic wrap. Trim the wax paper to fit with scissors.
- Using scissors, cut the fruit and wax paper into strips and then roll.
Notes
Recipe adapted from Just a Taste's Mango Fruit Rollups and Raining Hot Coupons' Strawberry Fruit Rollups
Pinterest Review: Copycat Fruit Rollups is an original post from Stumbling upon Happiness which is not allowed to be copied on other sites.