Homemade & healthy fruit snacks

Oh how I LOVE fruit snacks.

As a kid, I was a chain fruit-snack-snacker. I probably went through at least three packs a day. Dinosaurs, cartoon characters, sea creatures… ooh, they were all so delicious.

When I was older, a major juice company (I don’t like naming names) came out with fruit snacks that are marketed as being healthy — as indicated on the label, they have 100% of the RDA of vitamin C and are “made with real fruit” — and so I quickly replaced my dinos with this more mature and sensible option (or so I thought).

But what I didn’t pay much attention to then was the ingredient list, which in addition to fruit juice and fruit puree includes:

  • Corn Syrup: the second ingredient listed (therefore the second most predominant ingredient); most likely made from GMO corn; has been linked to diabetes, obesity, hypertension, and liver damage
  • Sugar: the third ingredient listed; refined sugar has been linked to increased risk of cancer, type-2 diabetes, obesity, liver damage, mineral deficiencies, and low bone density
  • Modified Corn Starch: likely made from GMO corn
  • Citric Acid: likely made from GMO corn
  • Natural and Artificial Flavors: Such incredibly sketchy terms; MSG, aspartame, and bugs in your food are all considered “natural flavors”
  • Ascorbic Acid (vitamin C): likely produced from GMO corn
  • Alpha Tocopherol Acetate (vitamin E): likely produced from GMO soy
  • Sodium Citrate: a crystalline salt made from fermented citric acid (see above)
  • Red 40, Yellow 5, and Blue 1: the latter two of these coloring agents have been banned in other countries; derived from coal tar, which is also used to seal-coat products to preserve and protect the shine of industrial floors and appears in head lice shampoos to kill the small bugs

Tasty, huh?

Fortunately, I recently learned that fruit snacks are really easy to make yourself! Best yet, they include just three ingredients, all of which are extremely healthy.

Homemade and healthy Fruit Snacks:

Ingredients

  • 1 cup of fruit puree
  • 5 tablespoons of raw honey (learn about the health benefits of raw honey)
  • 6 tablespoons of gelatin from grass-fed cows: promotes healthy skin, hair, and nails; great for joints and can help joint recovery; helps tighten loose skin; helps improve digestion; may help improve cellulite; a wonderful source of dietary collagen; its specific amino acids can help build muscle

Yep, that’s it!

Directions

Puree your fruit of choice in a food processor or blender, and measure out 1 cup of puree. About 1.5 cups of chopped fruit should yield 1 cup of puree. Put the puree in a pot on the stove at medium heat. Stir until the puree is warm to the touch (above body temperature but not uncomfortable to touch). Mix in the raw honey. Slowly add the gelatin while constantly stirring the mixture.

After the mixture is consistent, pour the mixture into silicone forms (I use the same silicone molds I use to make homemade chocolate), or you may choose to line a baking sheet with parchment paper and later cut it into bite-sized pieces. Place the molds in the freezer for 5-10 minutes to allow the fruit snacks to set. Then pop them out and enjoy!

The fruit snacks are solid at room temperature but should be stored in the refrigerator.

healthy homemade fruit snacks

MY NEW BOOK "GLOW: THE NUTRITIONAL APPROACH TO NATURALLY GORGEOUS SKIN" IS FINALLY HERE!

Get Your Copy

Last Post

5 facts that will make you stop using plastic bags once and for all

Next Post

The perfectly balanced green smoothie

Share Your Thoughts

Your email address will not be published. Required fields are marked *

  1. I usually make a big batch and have them for the week (so a week? 5 days to play it safe??). Yes, in fact, I use frozen berries! I just let them thaw first (or heat them on the stove and then transfer them to the processor once they’re room temp).

  2. I’m about to make these and while I’m sure they won’t last long I wanted to know about how long they would be good for in the fridge?

    Also, Could you use frozen berries for this? Would the extra moisture change the amount of gelatin to use? Thank you!

  3. I made these with 6 tbls and might try less next time. I added the honey and gelatin to the blender before I heated it. They turned out great. I will now be able to send gummy “cars” and “guitars” to school with my kids with no worries! Thanks so much 🙂

  4. Do you think I can try that with the ones I’ve already made by reheating them on the stove top, then putting them in the food processor?

  5. OK, Beth. I just did a little experiment since I was planning to make these anyhow. Do you have a food processor? If yes, after you puree the fruit (and honey if you want to sweeten it), add the gelatin, and puree for another minute so that it is evenly mixed. Then add the whole mixture to the pan to heat it, stirring. After it is heated, remove and pour in the molds. Mine are perfectly consistent!

  6. I just made these and the gelatin didn’t dissolve. My fruit snacks are lumpy with lumps of gelatin. What did I do wrong?

  7. Oops sorry, Jane! I had originally done 5 but then switched it to six for a thicker fruit snack. Thanks for mentioning it, I will be sure to clarify! If you want a thicker fruit snack, I would do six. After your first batch, you may decide on more or less – it is really a matter of preference.

    Ooh fun 🙂 You can also you the molds for homemade chocolate (https://bodyunburdened.com/homemade-and-healthy-chocolate/).

    Enjoy! I hope the little ones love ’em!!

  8. One more quick question..the ingredient list says 6 tbls of gelatin but in the directions portion it says to “Slowly add the 5 tablespoons of gelatin while constantly stirring the mixture.” So I wanted to double check if it is 5 or 6. Thanks.

  9. Great information, thanks! I bought some cute shapes on clearance and was reluctant to use them. I’m off to make my kids some “homemade & healthy” fruit snacks.

  10. Can these be made without the honey? I find that pears are plenty sweet without adding anything to them – I’m trying to avoid extra sweeteners, even the natural ones.

  11. Hi, Jason. This is a totally valid concern and thank you for bringing it up. The kosher slaughtering process is actually performed in such a way to ensure the the animal feels no or minimal pain. See this link for more info: http://www.wikihow.com/Properly-Slaughter-a-Cow-Under-the-Kosher-Method-Shechitah. This recipe is definitely not for vegan/vegetarians, and pectin might be a great vegan/vegetarian option. I clearly consume meat and meat-based products but only when I am confident they were produced ethically, and I consume gelatin for the aforementioned reasons.

    If you give this recipe a go with pectin, please let me know how it turns out! I might try it out in the future for any vegan/vegetarian readers – thank you for the suggestion.

  12. According to your link, the gelatin is “Kosher”. Kosher slaughtering method is the bleeding out of a live animal, in some cases while the animal is suspended by it’s hind legs in the air. Food-grade gelatin is produced mainly from two raw materials, beef skin and pig hide.

    Perhaps you should look into a pectin base?

1 2 3