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Hints and Tips
Fruit rolls make delicious snacks ready to
have on hand. Here are some hints to ensure
perfect fruit rolls:
• Fresh or canned fruit can be used to make
fruit rolls, simply substitute weight for
weight. However, do not combine a mixture
of canned and fresh fruit in the same roll
up. If using fresh fruit, make sure it is of
good quality without soft or discoloured
patches.
• If using fresh fruit, you will need to peel
and cook it first so that it can be pureed
in a blender for the preparation required to
make rolls.
• The prepared fruit must be evenly spread
over the fruit roll trays to ensure even
drying times.
• The fruit should be spread to an even
thickness of about 5mm. The fruit,
once pureed, needs to be a spoonable
consistency. If the mixture is too runny the
end result will be affected.
• If mixture is too runny, you can add pureed
apple or pear to the mixture to make up
the desired consistency.
• Make sure the fruit rolls are dried
continuously at the recommended
temperature and time.
• Once dried, the fruit rolls should be pliable
and without any soft or sticky patches on
top or underneath.
• Remove fruit rolls from trays when still
warm and roll up to form logs.
• Wrap in non-stick baking paper and store
in an airtight container in a cool, dark
place for up to 1 week. Do not store in the
fridge as the fruit rolls need to be stored in
a moisture-free area to maintain a pliable,
chewy texture.
• Suitable fruits for rolls include: Apple,
apricot, berries, cherries, mango, peaches,
pears, and plums.
Making Fruit Roll Ups, 70°C
Recipes for fruit rolls on page 33.