Homemade Fruit Rollups
Prep. Time
10 minutes
Cook Time
5-6 hours
Servings
10-12 strips
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
We made these berry roll-ups this summer when fresh fruit wasn’t really around—but the craving for something tangy, chewy, and berry-ish definitely was. I had frozen berries in the freezer and a quiet day at home, so we blended a quick batch and let the oven do its thing for a few hours.
This isn’t a grab-and-go kind of recipe. It’s more of a slow project—something you throw together in five minutes, forget about for half the day, and then roll up when it’s finally ready. The result? A homemade snack that actually feels like a treat, and a solid reason to always keep frozen berries on hand.
Ingredients
17.6oz (500g) frozen blueberries and raspberries mix
100g maple syrup
2 tbsps freshly-squeezed lemon juice
Instructions
Preheat your oven to 170F/80C.
In a blender, combine the ingredients and blend well until smooth and consistent.
Choose an oven flat dish or tray that is about 12 by 16 inches. It's okay if it deviates from that a little, but this size will work with the quantity in this recipe.
Line it with parchment paper, pour the mixture and spread it evenly.
Place the tray/dish in the oven and bake for 5 to 6 hours.
Remove the dish from the oven, and make sure the fruit 'sheet' on the paper is now dry consistently, throughout the dish. Let it cool for 10 minutes.
Using a pizza cutter, slice the fruit sheet evenly as possible, to create strips.
Roll those up for a final 'rollup' look, and enjoy!
Notes
Keep in an air-tight container at room temperature for up to 1 week.
The same recipe should work with other fruits, fresh or frozen.
Maple syrup can be substituted with granulated sugar, or can be omitted all together, if preferred making it unsweetened.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.