Happy National Watermelon Day! To celebrate this refreshing fruit, I decided to stray from the norm and make my first fruit roll-ups. Behold: Watermelon Fruit Roll-Ups!
I will admit, these take a lot of patience but the result is worth it. With fruit season in full swing, I wanted to take advantage of the lower prices (especially on watermelon day) and try these snacks. Plus, who didn’t love fruit roll-ups when they were a kid?
So, to make these yummies, first preheat your oven to the lowest temperature (mine is 175 degrees). Then grab a very large watermelon and start cutting. Cut off the rind and cut the watermelon into cubes. Using a food processor or blender, blend the cubes until it looks like a slushy/puree. Here’s the tricky part: you want to get as much liquid out as possible. What? Yes, I know it’s odd because watermelon is 99.9% water 😉 but you need to try to get liquid out.
Using a fine mesh strainer, pour in the puree and shake it around so water drips out into a bowl below. (You will definitely want to keep the liquid that drips out because it is delicious.)
If you want to add some extra sweetness, you can put the watermelon back into the blender/food processor and add Stevia or any other sweetener. I recommend putting the puree back into the strainer one more time to get more water out.
Making these roll-ups is really quite simple, but it’s also very tedious. They take about 6-8 hours to bake and you must rotate the pan every hour in the oven.
Prepare a baking sheet by placing a fitted piece of parchment paper on the sheet; you might need to cut it. The reason you want it to fit properly is because if there are line or streaks, the roll-ups will come out with lines and streaks.
While the roll-ups cook, get a glass, add some ice cubes and a few pieces of mint, and enjoy the leftover watermelon juice. It’s so refreshing and makes the tedious work worth it. You can also add in some sparkling water, or make a mixed drink with the watermelon juice.
Once the strips are done, let them cool, then carefully remove the parchment paper and flip the roll-ups onto a new piece of parchment paper. Cut off excess paper and roll-ups, cut the roll-ups (and paper) into strips and, well, roll up.
This recipe works for other fruit as well: strawberry, peach, blueberry, etc.
- 10 cups cubed watermelon
- Sweetener (to taste)
- Preheat the oven to the lowest temperature (mine is 175).
- Line a baking sheet with parchment paper.
- Blend the watermelon in food processor or blender until it becomes a puree.
- In a fine mesh colander, drain as much excess juice out of the puree. Keep the excess juice for later.
- To add sweetener, put the puree back in the food processor with the sweetener. Mix until well combined.
- Drain excess juice in the colander again if necessary.
- Spread the puree onto the parchment paper as evenly as possible. It should be about ¼ inch thick.
- Bake for 6 hours, rotating the pan every hour.*
- Allow the fruit to cool completely before peeling the fruit off the parchment paper and transfer to a new piece of parchment paper. Cut off any excess paper and fruit before cutting into strips.
- Roll the strips up, enjoy.
- Store in an airtight container for 5-7 days.