A bowl of colorful homemade fruit snacks made from fresh ingredients.

Homemade Fruit Snacks

ByOlivia Carter
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Why Make This Recipe

Homemade Fruit Snacks are a fun and healthy treat that you can easily make at home. They are perfect for kids and adults alike. You know exactly what goes into them, making them much better than store-bought options. Plus, you can customize the flavors using your favorite fruits and vegetables.

How to Make Homemade Fruit Snacks

Ingredients:

  • 1 cup whole fruits (e.g., strawberries, blueberries, apples)
  • 1/2 cup vegetables (e.g., spinach, carrots)
  • 2 tablespoons honey or maple syrup
  • 1/4 cup water
  • 1 tablespoon lemon juice

Directions:

  1. In a blender, combine the fruits, vegetables, honey, water, and lemon juice. Blend until smooth.
  2. Pour the mixture into a lined baking dish.
  3. Spread it evenly and use a spatula to smooth the top.
  4. Dehydrate in a food dehydrator or in the oven at the lowest setting (around 150°F / 65°C) for 6-8 hours, or until it is dry and pliable.
  5. Cut into desired shapes and store in an airtight container.

How to Serve Homemade Fruit Snacks

These fruit snacks make a great on-the-go treat. You can serve them as a healthy snack during school lunches or after a workout. They also make a fun addition to party platters.

How to Store Homemade Fruit Snacks

Keep your fruit snacks in an airtight container to keep them fresh. They can be stored at room temperature for up to two weeks. However, if you want them to last longer, consider refrigerating or freezing them.

Tips to Make Homemade Fruit Snacks

  • For a sweeter taste, adjust the amount of honey or maple syrup based on your preference.
  • You can mix different types of fruits and vegetables to create unique flavors.
  • If you prefer a firmer texture, add a little bit of gelatin to the mixture before blending.

Variation

You can try adding spices like cinnamon or vanilla for added flavor. Experiment with different combinations of fruits and vegetables to find what you enjoy most!

FAQs

1. Can I use frozen fruits or vegetables?
Yes, frozen fruits and vegetables can be used, but make sure they are completely thawed and drained before blending.

2. How do I know when the fruit snacks are done?
They should be dry and pliable but not brittle. The edges should peel away easily from the baking dish.

3. Can I make these without a dehydrator?
Absolutely! You can use your oven at the lowest setting to dehydrate the snacks just as effectively.

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Homemade Fruit Snacks

  • Author: admin
  • Total Time: 495 minutes
  • Yield: 12 servings
  • Diet: Vegan
Print Recipe

Description

Delicious and healthy homemade fruit snacks that are customizable and perfect for all ages.

Ingredients

  • 1 cup whole fruits (e.g., strawberries, blueberries, apples)
  • 1/2 cup vegetables (e.g., spinach, carrots)
  • 2 tablespoons honey or maple syrup
  • 1/4 cup water
  • 1 tablespoon lemon juice

Instructions

  1. In a blender, combine the fruits, vegetables, honey, water, and lemon juice. Blend until smooth.
  2. Pour the mixture into a lined baking dish.
  3. Spread it evenly and use a spatula to smooth the top.
  4. Dehydrate in a food dehydrator or in the oven at the lowest setting (around 150°F / 65°C) for 6-8 hours, or until it is dry and pliable.
  5. Cut into desired shapes and store in an airtight container.

Notes

Adjust sweetness based on preference. For firmer texture, consider adding gelatin before blending.

  • Prep Time: 15 minutes
  • Cook Time: 480 minutes
  • Category: Snacks
  • Method: Dehydrating
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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