This homemade fruit snacks recipe is made with whole fruits & vegetables! A healthy, high-protein snack loaded with nutrients - better than store bought!
These homemade fruit snacks are not your average fruit snacks. They are made with whole fruits and vegetables and naturally sweetened. Plus they are gluten and grain free and have a 45 grams of protein per batch! So much better than store-bought varieties.
I also love that the gorgeous colors of these homemade fruit snacks come from the natural colors in the fruits, no food dyes required! Natural foods are the best "dyes" if you ask me!
How to Make Homemade Fruit Snacks
Here are a few notes to ensure that your fruit-snack-making is a raging success!
Lay out all your supplies & materials.
Have the molds ready to go, the gelatin measured out and the fruits and veggies all chopped up. The molds I used (here) came with everything I needed - trays, droppers, etc. If your molds didn't come with trays, be sure to lay them on a baking sheet or another hard flat surface that can be used to transport them from the counter into the fridge! I highly recommend using a dropper to fill the molds as well, it makes it so much easier!
If you don't have molds then simply spread the mixture in ax 8x8" pan lined with wax paper. Let the Homemade Fruit Snacks set and then cut them with a warm, sharp knife!
Use a Vitamix.
This should go without saying, but a food processor won't cut it in this recipe. You want the fruit snacks to be silky smooth, and the only way to ensure this is by using a high-powered blender, such as a Vitamix.
Raw/Cooked veggies.
All of the vegetables used in these combinations were blended raw (including the beets). If you decide to use a vegetable like sweet potatoes, I recommend cooking it first and using the soft puree in this recipe.
Make sure the gelatin completely dissolves.
When the gelatin is added to the fruit/veggie/juice mixture it will become cloudy. Cook over medium heat until the mixture is no longer cloudy, but do not let it boil.
A great way to test for doneness is to put some of the mixture between your pointer finger and thumb and rub them together. If it feels even slightly grainy, continue cooking and whisking. If it feels smooth then you can begin to fill the molds!
Work quickly.
The fruit/veggie fruit snack mixture begins to thicken as it cools. As soon as the mixture is smooth use the dropper and fill the molds. I kept my saucepan over the warm burner (with the fire turned off) as I filled the molds. That way the mixture remained slightly warm and cooled much slower.
Homemade Fruit Snacks: Substitutions
The great thing about this recipe is that, while the method is pretty particular, the ingredients are fairly versatile!
- Fruit: I have given suggestions for the different fruits I used to make each color, but you really can let your preferences drive you here. The only two fruits that you cannot use are Kiwi and Pineapple. They contain the enzyme bromelain, which breaks down the proteins in the gelatin and will prevent the fruit snacks from setting up.
- Vegetables: the same freedom applies with the vegetables, use your favorites.
- Juice: I tried making a couple batches of these fruit snacks with water and my kids wouldn't eat them. Once I caved and used unsweetened apple juice they gobbled them up. I highly recommend using an organic, unsweetened juice variety of your choice. I chose apple because it has a neutral color and flavor, but you can use any flavor you like.
Recipe FAQs
Yes, the protein in this recipe comes from high-quality, grass-fed, collagen beef gelatin which has 17 grams of protein per scoop (which is about 1 TBS).
Store these in the refrigerator for up to 2 weeks.
They last for up to 2 weeks in the refrigerator or 2 months in the freezer.
Yes, freeze in an airtight container for up to 2 months.
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Healthy Homemade Fruit Snacks (with Whole Fruits & Veggies)
Ingredients
- 1 cup fruit chopped
- ¼ cup vegetables chopped (and peeled if necessary)
- ¼ to ½ cup pure apple juice no added sugar
- 2 TBS raw honey
- ¼ tsp pure vanilla extract
- 3 TBS gelatin preferably collagen, grass-fed
Green:
- 1 cup green grapes
- ¼ cup spinach
Red:
- 1 cup strawberries diced
- ¼ cup beets
Orange:
- 1 cup peaches chopped
- ¼ cup carrots
Blue/purple:
- 1 cup blueberries
- ¼ cup zucchini
Instructions
- Place silicone molds on a large baking sheet or line an 8x8’ square dish with wax paper and lightly grease, set aside.
- Place fruit, vegetable and ¼ cup apple juice in the container of your Vitamix and secure the lid.
- Turn the machine on and slowly increase the speed to high. Blend until mixture is smooth. (add more juice 1 TBS at a time if necessary, until the mixture reaches a smooth consistency).
- Add honey and vanilla and blend until just combined.
- Taste mixture and add more honey if desired, blending until it’s completely combined.
- Transfer mixture to a small saucepan and whisk in gelatin.
- Heat on medium heat until gelatin is dissolved and mixture is no longer grainy when touched (about 3 minutes). Make sure it does not boil.
- Using a dropper, fill the silicone molds. Or pour your mixture into your prepared baking pan.
- Transfer to the refrigerator to set for at least 2 hours.
- Once set remove from molds and enjoy. These homemade fruit snacks can be stored in an airtight container in the refrigerator for up to one week!
Notes
Ingredient Substitutions
- Fruit: I have given suggestions for the different fruits I used to make each color, but you really can let your preferences drive you here. The only two fruits that you cannot use are Kiwi and Pineapple. They contain the enzyme bromelain, which breaks down the proteins in the gelatin and will prevent the fruit snacks from setting up.
- Vegetables: the same freedom applies with the vegetables, use your favorites.
- Juice: I tried making a couple batches of these fruit snacks with water and my kids wouldn't eat them. Once I caved and used unsweetened apple juice they gobbled them up. I highly recommend using an organic, unsweetened juice variety of your choice. I chose apple because it has a neutral color and flavor, but you can use any flavor you like.
Store
Store these in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.Nutrition
Here are a few more delicious & nutritious back to school snacks to consider making this year!
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Froggo2010
They are so flavorful!
Hasu
How can I make this recipe with vegan gelatin like agar agar powder?
Can I use the same amount of plant based gelatin?
Kim
Mine for some reason always end up messy. I don’t now if maybe I’m not adding the exact correct amount of fruit or need more gelatin? Either way my daughter still loves them. She’s on a major fruit kick lately.
Brook
Would you happen to have any tips for making this using liquid stevia instead of honey? I would like to cut down on the sugar while still making them sweet enough for my littles to eat.
Thanks and I am looking forward to trying these out!
Isabel
Do the root veggies need to be cooked before using them?
Laura
Nah gurl, but steaming is the best way to soften the veg while keeping AAAALLLL the nutrients! Super tite 😉
Mae
I absolutely LOVE this recipe! Thank you for sharing it with us! =)
Just a quick correction-it is 17grams of protein in two scoops for that brand =)
Alison Rivera
Really liked this recipe, for a really deep purple Try using red cabbage for the vegetable. It turned out great!