Oregon Strawberry Fruit Roll-Ups

Has anyone else noticed that spring has been arriving early here in the NW?  Then, the transition between spring and summer comes on so quickly that it’s sort of a blur, closely followed by our astonishment that we’ve entered the 2nd half of the year.  “Can you believe it’s already July 1st?!” But, before the end of June, I was able to squeeze in my first batch of Oregon strawberry fruit roll-ups and, yes David, they did turn out!  I sent one in the office with Justin for you to try ;)

This was my first time making fruit roll-ups.  That said, I’m pretty happy with the results and looking forward to trying different fruits and playing with the recipe a little to adjust and balance the tartness to sweetness ratio.  While this batch definitely tastes like strawberry, it is a little on the tart side for my taste buds.  (My husband disagrees but unlike me, he likes sour gummy things)  It could just be that I haven’t had a fruit roll-up in a while and or that I just prefer sweet or bitter over tart or salty.

Here is the recipe I used.  Please let me know if you try it.  And if so, what fruit you used and how it comes out!  Happy dehydrating!

For the Oregon strawberry fruit roll-ups you'll need:


6 Cups Strawberries, washed and hulled

4 Tbsp Honey (I used Pacific NW Wildflower)

2 Tbsp Lemon Juice

2 Tbsp Water


Oven or Food Dehydrator

(1) 3-quart pot

(1) Heat safe spatula

(2) 2-Cup Liquid Measuring Cups (glass is my fav.; or (1) 4-Cup)

(1) Blender or Food Processor

(1) Offset pastry knife (to spread the strawberry puree evenly on the sheet pan)

(2) 16”x 12” sheet pans

(2) Silpat Mats that fit sheet pans

Waxed Paper

Kitchen Shears

1.      Place all ingredients in a 3-quart (at least) pot on medium high heat and stir with a heat safe spatula to combine.  Let the mixture come to a boil, then reduce the heat to medium-low and let the mixture reduce for about 10-15 minutes.  (cooking time varies based on the water content of the strawberries)  My strawberries were pretty juicy so I cooked them for 15 minutes.

2.      Remove the pot from the heat and pour the mixture evenly between the two liquid measuring cups to cool.

3.      Once the mixture is cool, pour the entire mixture into a blender to puree.  If using a food processor, blend only 2 cups at a time.

4.      Pour the pureed fruit back into the liquid measuring cups to equally distribute.  Then, pour the contents of one out onto a baking sheet lined with a Silpat mat and repeat with the second.  Use the offset spatula to evenly spread the puree across each baking sheet.

5.      Carefully pick up each baking sheet and tap it against a flat, hard surface to release existing air bubbles.  I noticed that any air bubbles that remained on the surface at this step disappeared as the mixture was dehydrating.

6.      Place the prepared sheets into a preheated 150-170 degree F oven to dehydrate.  Dehydration time will vary greatly.  This batch dehydrated at 150 degree F in about 10 hours.  (if using a food dehydrator, follow the manufacturer’s instructions)  The fruit is ready when it is no longer sticky but firm (does not give when you press on it but is not hard).  The fruit will begin to dehydrate around the edges and gradually toward the center of the sheet pan so be sure to check the center.

7.      Remove from oven and place the Silpat mat with the fruit on a cooling rack.  When it’s cool to the touch, peel the fruit from the Silpat mat in one sheet and place the sheet of fruit onto a sheet of waxed paper of the same dimensions.  Roll tightly (long side) toward the fruit until it is completely rolled.  Cut 1 ½” pieces from the roll with kitchen shears.