Homemade Fruit Snacks Recipe
This homemade fruit snacks recipe is made with whole fruits & vegetables! A healthy, high-protein snack loaded with nutrients – better than store bought!
Ingredients
- 1 cup fruit chopped
- ▢¼ cup vegetables chopped and peeled if necessary
- ▢¼ to ½ cup pure apple juice no added sugar
- ▢2 Tablespoons raw honey
- ▢¼ teaspoon pure vanilla extract
- ▢3 Tablespoons 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 8×8’ square dish with wax paper and lightly grease, set aside.
- Place fruit, vegetable and ¼ cup apple juice in the container of a high powered blender (Vitamix) and secure the lid.
- Turn the machine on and slowly increase the speed to high. Blend on high until the mixture is smooth. (add more juice 1 Tablespoon at a time if necessary, until the mixture reaches a smooth consistency).
- Add honey and vanilla and blend until smooth
- Taste mixture and add more honey, if desired.
- Transfer the mixture to a small saucepan and whisk in gelatin.
- Heat on medium heat until gelatin is dissolved and mixture is no longer grainy (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. (I suggest keeping the saucepan on the warm burner (with the heat source turned off) as you fill the molds. That way the mixture remains slightly warm and cools more slowly).
- Transfer to the refrigerator to set for at least 2 hours.
- Once set remove from molds and enjoy. If using a baking dish, remove from the dish, cut and serve or store.
Notes
*Tip on doneness: to ensure the gelatin is dissolved, put a small amount on your thumb. Then rub your thumb and pointer finger together. If it’s smooth, the gelatin is dissolved. If it’s grainy, keep cooking.
Ingredient Substitutions
Fruit: I have given suggestions for the different fruits I used to make each color, but you 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. Each mixture contains 1 cup of fruit and ¼ cup vegetables. You can use all fruit if you don’t want to add vegetables.
Juice: 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 homemade fruit snacks in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Nutrition
Serving: 0.25cup | Calories: 57.7kcal | Carbohydrates: 10.5g | Protein: 4.5g | Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 28.8mg | Potassium: 84.7mg | Fiber: 0.8g | Sugar: 9.1g | Vitamin A: 10IU | Vitamin C: 20.4mg | Calcium: 6mg | Iron: 0.2mg
Ingredient Substitutions
Fruit: I have given suggestions for the different fruits I used to make each color, but you 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. Each mixture contains 1 cup of fruit and ¼ cup vegetables. You can use all fruit if you don’t want to add vegetables.
Juice: 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 homemade fruit snacks in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Nutrition
Serving: 0.25cup | Calories: 57.7kcal | Carbohydrates: 10.5g | Protein: 4.5g | Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 28.8mg | Potassium: 84.7mg | Fiber: 0.8g | Sugar: 9.1g | Vitamin A: 10IU | Vitamin C: 20.4mg | Calcium: 6mg | Iron: 0.2mg