This homemade fruit snacks recipe is made with whole fruits & vegetables! A healthy, high-protein snack loaded with nutrients - better than store bought!
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.