Make your own DIY twist on fruit roll-ups. You won’t believe how easy it is to make these kid-friendly treats at home. Prep a big batch and tuck into lunchboxes. Your kid will be the envy of the school lunchroom when they reveal their own homemade leather!
This recipe takes just seconds to prep, when you puree the fruit in a blender. Then, spread on a large baking pan and allow to cook overnight on your oven’s lowest setting. It’s seriously that simple.
Take a peek at our Shopping list below, which details everything you need to make one giant batch. Though the recipe can be made on any baking sheet, our extra-large Good Cook AirPerfect Nonstick Half-Sheet Cake Pan, 18 x 13″ makes it easy to bake up an entire batch of puree, enough to make twelve individual roll-ups. That’s enough for two whole weeks of afterschool snacks–you clever kitchen cook, you!
What You Need:
- Blender or food processor
- Honey or Sugar
- Good Cook Touch 8-Inch Strainer
- Good Cook AirPerfect Nonstick Half-Sheet Cake Pan, 18 x 13″
- Parchment Paper
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Strawberry-Watermelon Fruit Leather
Make delicious and wholesome fruit leather that's made with all natural sugar and fresh fruit. Your kids will love this healthy snack!
- 6 cups cubed seedless watermelon
- 3 cups ripe strawberries, hulled
- 3 tablespoons honey
- 2 teaspoons fresh lemon juice
Heat oven to the lowest possible temperature (140-170°F). Line a Good Cook AirPerfect Half Sheet baking pan baking pan with cooking parchment paper. Place watermelon in a blender; cover and blend until pureed. Pour through a fine-mesh strainer like the Good Cook 8-Inch Strainer Good Cook 8-Inch Strainer. Place pulp in a large bowl; discard watermelon juice. Add strawberries, honey and lemon juice to blender; cover and blend until pureed. Add mixture to watermelon puree; stir until well combined. Pour puree onto prepared baking pan; use a spatula to evenly spread until 1/8 inch thick. Bake 8 to 10 hours or until mixture is no longer sticky. Remove from oven; roll up paper and cut fruit leather into strips. Store in an airtight container for up to 1 week.