Tropical Island Fruit Leather Recipe (Peach, Mango, Strawberry, and Pineapple)

I am been a fruit leather (fruit roll-up) making machine this summer. About 4 months ago I made the HARD decision to get off all white flour and sugar.  It has been tough at times, especially during the summer when sweets are abundant.  But I feel great and have lost some lbs too!  When you are craving sweets and plain fruit won’t do it try turning it into fruit leather.  Fruit leather really doesn’t need anything other then a high powered blender like a Vitamix, an oven, and a jelly roll pan. By dehydrating it you take out the water content and you are left with a super sweet treat. If you want to sweeten it up even more you can, but fruit is naturally sweet so you don’t even have too.  School starts this week and my kids love fruit roll-ups in their lunch.  So I made up a “tropical island” fruit leather with mangos, peaches, strawberries and pineapples to kick off the school year.  I make them in long strips like Fruit-By-The Foot but you can cut them into any size you want.




1 1/2 cups of peaches

1 1/2 cups strawberries

1 1/2 cups pineapple

1 1/2 cups mango

1 tablespoon of lemon juice (acts as a natural preserver and gives it some tang)

sweetener of your choice (I use a non-sugar stevia blend like Truvia)

1.  In my Vitamix 7500 I added all my fruit and blended on a 10 until I got a nice puree.  This takes about 20 seconds.




2.  At this point you can taste the puree and see what you think.  I added one tablespoon of a stevia blend, like Truvia, to sweeten it up some.  But you can use any sweetener you want or none at all.  Also add the lemon juice.



3.  Pour half the batter on a silicone baking sheet on a jelly roll pan.  I am obsessed with my knock-off Silpat mats from Amazon but you can also use parchment paper.

making-fruit-roll-ups fruit-leather-homemade

4.  You will want the puree about 1/8” to 1/4” thick.  Keep in mind the edges will cook faster so make it thicker on the edges.


5.  Set your oven to 185 degrees and cook for 5-6 hours.  I rotate my pans every hour or so.


6.  When it is all cooked peel it off the silicone mat/parchment paper.  If it is all the way cooked it will peel off without leaving anything on the mat.


7.  Cut it in strips and store in an air tight container or roll it in parchment paper.  I use a piece of washi tape to keep it together.  Store in an airtight container for up to 4 days.  Or you can keep it in the fridge for a week.

TIP: If some of your fruit leather is too crisp then get a paper towel wet, ring out the excess water, and store it in your air tight container with your fruit leather.  The fruit leather will retain the water and become more soft and pliable.  They are so uber sweet and a great treat when that sweet tooth hits!

I make them weekly with all different fruit combinations.  It is awesome for less than perfect fruit.  I will toss some berries that are overripe (but obviously not moldy) in the freezer and then thaw it when I am ready for leather making.  You can also use bags of frozen fruit blends too, just thaw before blending in your blender.

Here is my little plug for a Vitamix.  I know they are an investment but I got one in December and literally use it daily.  I make pancakes, salsa, flours, soups, sorbets and even smoothies (ha! isn’t that the #1 use for it) with it.  It blends so beautifully and leaves no chunks in my icecream or sorbets.  I love love love mine and think if you are into your health and blend up a lot of fruit and homemade meals it is SO worth it.  The end.