Set your oven to 170°F (or as low as it can go). This slow, low heat mimics the dehydrating process, drying out the fruit without cooking it.

Line a large rimmed baking sheet (about 17x12 inches) with parchment paper or a silicone baking mat. This will keep the fruit from sticking and make peeling much easier later.

Rinse the berries well and remove any stems. Place them in a blender or food processor along with honey and lemon juice. Blend until silky smooth.

For an extra smooth fruit roll-up, strain the puree through a fine mesh sieve to remove seeds. This is optional but makes a more polished finish, especially with seedy fruits like raspberries or blackberries.

Pour the puree onto the lined baking sheet. Using an offset spatula, spread it into an even layer, ensuring the edges aren’t thinner than the center—this prevents over-drying. Aim for about 1/8-inch thickness.

Place the pan in the oven and bake for 5–6 hours, rotating halfway through. You’ll know it’s done when the fruit is set, slightly tacky, but no longer sticky to the touch.

Let the sheet cool completely. If you used parchment, you can cut it along with the fruit into strips. If you used a silicone mat, peel the fruit leather off and transfer onto wax paper before cutting into strips. Roll them up, and your homemade fruit roll-ups are ready to enjoy.