These strawberry basil fruit roll ups have simple sweet and savory flavors. Make this fresh strawberry basil fruit leather in a dehydrator or oven with this super easy recipe!
recipe originally published November 3, 2011
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Why this is a perfect summer recipe
These strawberry basil fruit rolls deliver that childhood nostalgia of our favorite fruit leather snacks. Fresh basil only enhances the natural sweetness of the strawberry, creating a bright and vibrant flavor.
This strawberry fruit leather is so easy to make. Whether you have a dehydrator or just an oven, this recipe has instructions for both. I don't have a dehydrator anymore, but this recipe was made with the dehydrator I used back then.
If this flavor is intriguing, you will love peanut butter banana fruit leather. See our snack recipes and find your favorites.
How to dehydrate in an oven
When I first made this strawberry basil fruit leather in 2011, it was made in a dehydrator. If you do not have a dehydrator, you can still make recipes like this one and my peanut butter banana fruit leather.
Set the oven to the lowest temperature setting and "dehydrate" in the oven. Line a baking sheet with parchment and spread the fruit mixture in the same even layer, and bake at the lowest temperature for 4 - 5 hours. Both of my ovens have a low temperature of 170°F.
Different ovens make take different times, I watch closely after a couple / few hours.
How long do strawberry basil fruit rolls last?
My rule for maximum flavor and freshness is to enjoy this recipe within three days.
Store in a glass container with a tightly fitting lid.
Did you make this strawberry basil fruit leather?
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Strawberry Basil Fruit Roll
This naturally sweet and savory fruit leather is a unique version of that favorite childhood snack, the classic fruit roll.
Ingredients
- 2 pints fresh strawberries
- 1 large bunch (1 cup) fresh basil leaves
Instructions
- Clean and stem the strawberries. Trim stems from basil leaves.
- Add strawberries and basil to a blender jar. Blend at highest speed until smooth, less than one minute.
- Pour onto solid dehydrator sheet. Spread to a ½ inch thickness in an even layer (thinner might rip or crack).
- Dehydrate at 130 for 4 - 5 hours.
- See notes for oven dehydrating method.
Notes
How to dehydrate in an oven
When I first made this fruit leather in 2011, I had a dehydrator that I used all the time. I no longer have it, but I still make recipes like this strawberry basil fruit leather and my peanut butter banana fruit leather.
I set my oven to the lowest temperature setting and "dehydrate" in the oven. I line a baking sheet with parchment and spread the fruit mixture in the same even layer, and bake at the lowest temperature for 4 - 5 hours. Different ovens make take different times, I watch closely after a couple / few hours.
How long does homemade fruit leather last?
My rule for maximum flavor and freshness is to enjoy this recipe within three days.
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Nutrition Information:
Yield:
4Serving Size:
2 rollsAmount Per Serving: Calories: 57Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 12gFiber: 4gSugar: 9gProtein: 1g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Katrina says
these sound so good - I love that you get this result without cooking AND sugar! natural and easy, thank you!
Katrina Cisson
spabettie says
you are so welcome, Katrina! the natural sweetness of the strawberry really is enough here. I have also made these with raspberries - very good!
Allison says
these sound so good, I will be trying these for sure. thanks!
spabettie says
hi Allison, glad you are going to make these, enjoy!
Daniel says
what type of dehydrator should i use? because the one i have at home doesnt get up to 130 degrees!
spabettie says
hi Daniel, if you have a dehydrator these should work in it, whatever temperature it will go up to. it may take longer to set up, but these are not meant to be crispy, just set, so I don't think it should be a problem with the one you already have. enjoy!
Jonathan says
just made these, thank you for an easy no sugar recipe
Crystal says
I found these last night, went shopping last night, filled my dehydrator last night, woke up to amazing candy this morning, you are my hero this morning, my kids want to run away to you this morning. these are amazing!!
spabettie says
haa, thank you Crystal - so happy you all liked them so well, and what a great thing to wake up to! Cheers!
Holly W says
This recipe is originally from insockmonkeyslippers.com. I think it is a food bloggers responisbility to fact check and not copy anothers work.
spabettie says
hello Holly.
thanks for your insight. I have never heard of or read the website you are accusing me of copying from.
I thought of this on my own, and I have to say it does not surprise me that a two ingredient "recipe" has already been done. There are very few original ideas out there these days, and you might consider this before accusing someone publicly (especially someone you are communicating with for the first time).
I have never copied another's work, if I have the slightest inspiration from someone else, I always site it. It absolutely is a food bloggers responsibility to site inspiration or adaptation, when there is one. I belong to two groups of professionals who hold these ideals as incredibly important, so I am confident in telling you this "recipe" had no inspiration other than dried fruit products that have been around for years.
Kristina
spabettie says
I just found the recipe you are accusing me of copying - it does not use a dehydrator, it uses several more ingredients and cooks them beforehand, there is nothing similar about the method and my method.
strawberry and basil is not a new pairing. if I was inspired by it, I would have cited it. once again, I had not been on that website or visited that recipe prior to this recipe.
thank you, though, "Holly247" and "Ginna254" for the two comments now referencing the other recipe - coincidentally from the same IP address.