Fruit Rolls Ups Recipe

Anyone British kid that grew up between 1995 and 2005 will absolutely be able to remember Fruit Winders, and the utter travesty that occurred when for no good reason they decided to slice them in half lengthways and give you two super thin ones somewhere around the Millennium… Before that, my favourite break-time pastime was to take my strip of dubious flavour and roll it into one massive ball, which I would nibble on for the full 30 minutes.  

These dudes however were probably full of all sorts of rubbish and when I realised how easy it would be to make ones at home I had to give it a go! If you can be bothered to strain the raspberry puree, I would highly recommend it; it makes for a much nicer end product. Mango worked the best, probably due to its smooth texture making it easy to find out when it was ready. Play around with fruits and the levels of sweetness as it can change during the baking process. 


Any fruit

Lemon juice

Sugar/honey/maple syrup



1.   Heat oven to 80c.

2.   Puree fruit to pulp and add honey/lemon juice to taste.

3.   Pop in saucepan and simmer over medium heat and then low, stirring more towards the end until mix is very thick and most of the water has evaporated.

4.   Spread on to cling film/greaseproof and bake for 3 or 4 hours or until dry and not tacky.

5.   Flip on to greaseproof paper, cut into strips and roll up!