• 4 cups of fruit (any fruit will do even berries but make it one fruit)
  • 1/2 cup water
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon lemon juice


  1. Peel and dice the fruit, removing all seeds, unless using berries.
  2. Add the diced fruit and water to a stock pot and bring to a boil. Add in the lemon juice and honey and reduce the heat to medium-low and continue cooking until the fruit is cooked through and can easily be mashed.
  3. Using the immersion blender, purée the fruit until smooth. On a parchment lines cookie sheet, thinly spread out the purée between 1/8- to 1/4-inch thick.
  4. Bake on the lowest oven temperature (between 150°F and 180°F) for 8 to 10 hours. The fruit should not be sticky enough to stick to you and grab on when touched.
  5. Remove the cookie sheet from the oven and allow to cool slightly. Roll up from one end to the other depending on the kinds of rolls you’d like. For Fruit-by-the-foot style rolls, roll up from short end to short end and cut 1-inch pieces off the roll. For fruit-roll-up style rolls, roll the long end to long end and cut 3- to 4-inch rolls off the larger one.