Berry Fruit Roll Ups with Roses and Lime
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When I was a kid, my mom would send me to school with a big, round, store-bought fruit roll up almost every day of my life. My friends and I got pretty creative in how we would eat them, but most vividly I remember being on the playground, with the entire fruit roll up wound around my finger and then eating is like a popsicle, but off my finger. From there the memory gets pretty gross with a slimy fruit roll up all over my hands and no way to clean it up on the playground.
Nowadays when one says fruit roll ups, (aka fruit leathers), the first thing that comes to mind are typically high-fructose corn syrup and heavily processed and absurdly colorful sweet treats that you find on the shelves of major grocery store chains. They are right within a child’s reach and usually have clever names and cute little animals to increase their appeal to little taste buds. One typically doesn’t think of fruit roll ups as elegant finger foods at a summer garden party. Well, I am here to help change your perspective and elevate your fruit roll up experience!
Elevate the fruit roll up to a dinner party finger food
Fruit roll-ups are one of my favorite unique and creative sweet treats when hosting a garden or patio gathering. They are very easy to make, convenient, full of naturally vibrant colors that can be tailored to your party theme, and they hold big appeal among both children and adults. There is nothing that takes a grown adult back to their childhood faster than eating a fruit roll up with the same joy and fun they had for them as a kid. And the roll ups become even more special when you can say they are made from fruit from your garden. Talk about showing off!
For this recipe I added dried rose petals for a botanical touch of sophistication. According to WebMD, rose petals also add health benefits like Vitamin C, A and E, as well as Iron, Calcium and anti-oxidant properties. More reasons to tell your family and friends these snacks are healthy!
I dry rose petals from my rose bushes in my garden and store in an airtight container for use in recipes and drinks. For this recipe you could also use fresh rose petals, or try fresh or dried lavender. Drying herbs and flowers can be time consuming, so if you would like to skip the work, you can also order them online from Etsy or sellers on Amazon. The amount of rose you use in this recipe is up to you. I have given a guideline in the recipe below, but definitely add more or less as fits your taste and comfort level with culinary adventure.
As mentioned above, the secret to these fruit roll ups is in the packaging and presentation. My favorite approach is to use a slim strip of parchment paper, rolled up with the fruit roll to prevent it from sticking to itself. Then tie it with a little piece of kitchen string or twine for a vintage rustic vibe. Very little waste and the individual packaging makes them effortless to serve. Folks can grab them off a serving tray and enjoy. You can also match the string to your party colors or theme.
Fruit rollup with parchment paper and twine
I am someone who likes to prep food ahead of any gathering I am hosting, so my other favorite thing about fruit roll ups is you can make a sheet of them the day before and either store them overnight, wrapped in a small piece of plastic wrap, or prep them pretty for the day of the party, and store them overnight in an airtight container. Right before the party, pop them out of the Tupperware and onto a decorative platter. Add some flowers for garnish, and you have one more party planning item checked off the list. Talk about simplifying the party planning process!
If you know your guests well, you can cater to their diverse range of taste preferences, and no fruit roll up flavor is off the table. If you can imagine it, you can make it! Pineapple, mango and honey? Yes! Blackberry, lime zest and lavender? You bet! Cherry, chocolate and chili-pepper? Even better! And this is where the connection part comes into play. They are a great conversation starter for your guests and what better way to show the people you love how well you know them than by offering them a fruit roll up you just know they will love.
I use a dehydrator to make my fruit roll ups. I have the Nesco Gardenmaster and I literally use that thing all the time. in additional to fruit roll ups, I make “sundried” tomatoes, kale chips, and I dry flowers from my garden to use in my drinks and recipes. This summer it has probably been the most used tool in my kitchen.
Here is the recipe for my favorite flavor of fruit roll ups. I hope you enjoy! Leave a comment below and let me know what you think!
Berry Fruit Roll Ups with Roses and Lime
Ingredients
Instructions
- Clean and remove the green stems of the strawberries and/or the stems and seeds of the cherries.
- In a Nutri-Bullet or blender combine all ingredients and blend until creamy and smooth.
- Take a taste and adjust ingredients for preference. For example, if you like it less sweet, add a little more lime or fruit. If you want more botanical flavor, add more roses.
- If using a dehydrator, pour the mixture into a lightly greased fruit roll sheet, up to a 1/4" thick, and gently spread it evenly. Dehydrate per your dehydrator manufacturer's instructions. I dehydrate mine at 135 degrees for around 6-8 hours. Check periodically for doneness. it should feel tacky but not wet. I also lift up an edge and check the underneath to make sure it is done. If the top is done and not the underneath, I will sometimes gently flip it over and dehydrate for one more hour, but you have to take care that it is done enough to not pull apart.
- If using an oven, preheat to 135 to 170 degrees, depending on how low your oven temperature goes. Pour the mixture onto a lightly greased, 9x13 inch lipped baking sheet. The baking sheet should have a smooth surface. Alternatively you can line the baking sheet with parchment paper. Cook for 5-6 hours. Again, check periodically for doneness. it should feel tacky but not wet. You can also lift up an edge and check the underneath to make sure it is done. If the top is done and not the underneath, continue to dehydrate for one more hour and check again for doneness. I also recommend leaving the sheet in the oven after turning off the heat and removing it after the oven has cooled.
- When the fruit roll is done, gently remove it and lay it out on a large cutting mat. Roll it up and cut it into equal sections with a sharp knife. I like to use a chef's knife.
- To store, you can wrap each roll in saran wrap for quick storage in the pantry, or for a more decorative or festive presentation, unroll each strip. Lay a thin piece of parchment paper along the center length, leaving a couple inches extra length at each end. Roll up the fruit roll and the parchment paper together and wrap the extra length around. Use a small piece of kitchen string or twine to tie the fruit roll up. Arrange them on their end on a decorative platter and serve.
