Fruit Roll Ups (Mango & Kiwi)

Fruit roll ups are delicious, sweet-tangy, wholesome snack made by dehydrating fresh fruit puree. In this post, we will be making 2 types of fruit rolls ups- mango & kiwi. Both sun-drying and oven method are included.

Also known as fruit leather, fruit roll ups are practically made with just 1-ingredient. You can add sugar, honey or lemon juice to balance the sweet & sour flavours but it is totally optional. These are great for quick, satisfying, grab & go snack or healthy dessert.

The method shown here for making mango or kiwi fruit rolls can be used with other fruits as well like strawberries, peaches, apricots, cranberries etc. To make these fruit rolls, you can even use frozen fruits. Just thaw & drain them to strain any extra liquid and then proceed with the recipe.

In India mango roll-ups are popularly known by the name aam papad, traditionally made by sun-drying mango pulp. With oven method, you can easily make aam papad without sunlight too. I used to love it as kid and carried it in my pocket in summers during evening play time for snacking.

Next time whenever you have surplus fruits or fruits that are too sour to consume, do try this recipe. The fruit leather recipe shared here is-

Gluten free
Vegan / Vegetarian
Made without dehydrator
Easy to make & customisable

Fruit Roll ups vs Fruit Leather- Though both these terms can be used interchangeably but the only slight difference is in their thickness. Fruit leather tend to be slightly thicker and more chewy than roll ups but otherwise they are same.

The cooking or dehydrating time can vary depending on how thin or thick you have spread the fruit puree on tray. Thick layer will obviously take more time to dehydrate completely due to its reduced surface area.

How fruit roll ups are made?

The main concept that goes behind making these roll ups is ‘dehydrating‘. The fruit puree is slowly & gradually dehydrated to the point where all its moisture evaporates, concentrating its flavour and leaving behind a sheet of tasty, slightly chewy fruit sheet. This sheet is further cut into strips, rolled into portions & stored for later consumption.

People also make fruit leathers in dehydrators but in post we will be making them 2 ways- sun drying and in oven by baking at low temperature. Sun-drying can only be used when the outdoor temperatures are high with ample of sunlight, otherwise opt for oven method.

I find homemade fruit rolls ups so much better than store-bought ones as they are made without any artificial colours, preservatives and you can also control the amount of sugar that goes in them.

It is sultry hot in Hyderabad (India) right now as the day-time temperature is soaring upto 45°C-50°C. People are actually sharing some really unbelievable videos on Internet where they are making omelette or roasting papad on heavy stones heated under direct afternoon sun (crazy hot…right!).

I also wondered why not make good use of summers, as someone has rightly said “When life gives you lemons, make lemonade” and in my case I decided to turn my favourite mangoes into these yummy roll ups. It took 2 days but the au naturale taste was totally worth the wait.

Variations:

You can make different versions of fruit rolls ups by-

Mixing fruit purees (like strawberry + blueberry to make berry roll ups)
Make swirls of contrasting colours like strawberry or raspeberry puree swirls on mango puree layer.
Spread 2-3 different purees side by side in a single baking tray to get marbled or ombre effect.

They can even be flavoured with vanilla, cinnamon, paprika or red chilli powder for adding spicy notes. The variations are endless. Hope you will try and enjoy making these yummy mango & kiwi fruit roll ups.

Prep Time: 10 minutes
Cook Time: 3 hours

Ingredients:

Mango pulp* – 1 cup (or use kiwi)
Lemon Juice- 2 tsp
Honey (or sugar)- to taste (optional)

*roughly 1 large mango

Directions:

Oven Method

Step 1: Peel, slice and roughly chop the mangoes. Add them to blender jar along with lemon juice and make smooth puree. If mangoes are less sweet, you can add sugar or honey also. Make sure no pieces are left.

Step 2: Lightly brush a baking tray with cooking oil. Line it with parchment paper and again brush some oil on it. Transfer mango puree on it and spread with silicon spatula (or offset spatula).

Step 3: Bake in a preheated oven at 65°C (150°F) for 3 to 4 hrs till you don’t get any liquid on your fingers on touching the surface. Check after 3 hrs and if required, continue baking for more time. Once done, bring the tray out of oven and let it cool completely. Cut into strips and roll gently.

Sun drying / Stovetop Method

Step 1:
Peel the kiwi and roughly chop into small pieces. Blend in a food processor or mixer to make smooth puree. (Similarly puree chopped mangoes separately)

Step 2:
In a non stick pan add this fruit puree and sugar (around 2-3 tbsp depending on how sour or sweet the fruit is) and 2 tsp lemon juice. Cook on medium-low flame for 4-5 minutes while stirring in between. Taste and adjust sugar / lemon juice as per your liking.
We have to heat the mixture till it reaches slightly sticky consistency. The main purpose is to evaporate excess water.

Step 3:
Line a baking tray with parchment paper (Brush the tray with some oil before keeping parchment paper so it does not shift when you pour fruit puree on it). Brush the parchment paper lightly with oil. You can even skip parchment paper altogether and grease the tray directly with oil.

Step 4:
Transfer the puree mixture in the greased tray. Spread it into even layer using spatula.

Drizzle 1-2 tsp oil on tray and brush it well on tray. Pour the mango puree on it.

Step 5:
Keep it under direct sunlight for 1-2 days or near a window where your get ample sunlight. The temperature was around 44°C (110°F) in afternoon when I kept this tray outdoors. The time can vary depending on how thick or thin you have spread the puree.

Step 6:
Check the surface of fruit roll up with your fingers. When it is not sticky and there is no liquid left, you know it is ready. Gently peel it from the tray as shown below.

Step 7:
Make straight cuts into these fruit sheets using sharp knife or pizza cutter. Start rolling them gently. Enjoy these yummy sweet-sour kiwi & mango roll ups.

If cooked properly, the roll ups can easily be stored at room temperature in airtight box for 5-7 days. Incase of doubt, store them in fridge and consume within 3-4 days.

Tips:

1. Do not leave the fruit puree for too long on kitchen counter to prevent it from oxidation. Adding lemon juice prevents or slows down the oxidation of fruits, so whatever fruit you use don’t forget to add it.

2. If the fruit leather is turning dark in colour too quickly, lower the temp of oven. The oven performance can vary depending on the brand and size so if you are it making for first time, check after 30 minutes and adjust temp accordingly.

3. If you are using sun-drying method, the time can vary depending on the outside temp and also how thick or thin you have spread the fruit layer.

If you try this mango or kiwi fruit leather recipe and share pics on Facebook, Instagram then do tag us or use #kuchpakrahahai. More yummy recipes with mangoes:

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(P.S: The post was originally published on 2nd May’ 2017 and has been updated with better recipe and images)

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