These Homemade Fruit Snacks combine fresh fruits and vegetables with gelatin to create chewy snacks similar to store-bought versions but made with whole ingredients. The recipe uses a blender to puree fruit and vegetable combinations, then adds gelatin to create the gummy texture before chilling in molds. The technique involves heating the mixture briefly to dissolve gelatin without boiling, which would damage its setting properties.
The result provides portion-controlled snacks made with recognizable ingredients rather than artificial colors and flavors.
Why You’ll Love This Recipe
Whole Food Ingredients – Uses real fruits and vegetables instead of artificial flavoring and coloring.
High Protein Content – Gelatin provides 4.5g protein per serving from collagen.
Customizable Flavors – Create different color combinations using various fruit and vegetable pairings.
Kid-Friendly Format – Familiar gummy texture appeals to children while providing better nutrition.
Low Calorie Option – Only 58 calories per serving makes these reasonable snacks.
Extended Storage – Keeps for 2 weeks refrigerated or 2 months frozen.
Ingredients You’ll Need
For the Base (per batch):
- 1 cup fruit, chopped – provides flavor and natural sweetness
- 1/4 cup vegetables, chopped and peeled if necessary – adds nutrients without strong flavor
- 1/4 to 1/2 cup pure apple juice, no added sugar – adjusts consistency
- 2 tablespoons raw honey – sweetens naturally
- 1/4 teaspoon pure vanilla extract – enhances flavor
- 3 tablespoons gelatin, preferably grass-fed collagen – creates gummy texture
Suggested Color Combinations:
Green: 1 cup green grapes + 1/4 cup spinach
Red: 1 cup strawberries + 1/4 cup beets
Orange: 1 cup peaches + 1/4 cup carrots
Blue/Purple: 1 cup blueberries + 1/4 cup zucchini
Step-by-Step Instructions
Prepare Molds
Place silicone molds on large baking sheet, or line 8×8 inch square dish with wax paper and lightly grease. Set aside.
Blend Fruit and Vegetables
Place fruit, vegetable, and 1/4 cup apple juice in high-powered blender and secure lid. Blend on high until smooth, adding more juice 1 tablespoon at a time if needed for smooth consistency.
Add Sweeteners
Add honey and vanilla, blend until smooth. Taste and add more honey if desired.
Incorporate Gelatin
Transfer mixture to small saucepan and whisk in gelatin. Heat on medium until gelatin dissolves completely and mixture is no longer grainy, about 3 minutes. Do not allow to boil.
Fill Molds
Using dropper, fill silicone molds, or pour into prepared baking pan. Keep saucepan on warm (turned-off) burner while filling so mixture stays slightly warm and cools slowly.
Chill Until Set
Transfer to refrigerator for at least 2 hours until completely set. Remove from molds or cut into pieces if using baking dish.
Recipe Notes & Tips
Fruit Restrictions – Cannot use kiwi or pineapple as they contain bromelain enzyme that prevents gelatin from setting.
Gelatin Dissolving Test – Rub small amount between thumb and finger; if smooth, it’s dissolved; if grainy, continue cooking.
Vegetable Freedom – Can use all fruit if preferred; vegetables add nutrients without affecting taste significantly.
Juice Selection – Apple juice recommended for neutral flavor and color, but any unsweetened variety works.
Equipment Needed – High-powered blender (Vitamix recommended) and silicone molds or baking pan.
Nutritional Information
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 6 (1/4 cup each)
- Calories per serving: 58 kcal
- Low calorie, high protein snack option
Perfect Pairings
Snack Timing – Works well for after-school snacks or between-meal hunger.
Lunchbox Addition – Travels well in containers for packed lunches.
Portion Awareness – Individual mold sizes create built-in portion control.
Hydration Reminder – Serve with water as gelatin can be dehydrating.
Ideal Occasions
Daily Snacking – Healthy enough for regular rotation unlike candy alternatives.
Children’s Parties – Colorful presentation appeals to kids while providing better nutrition.
Road Trip Snacks – Portable format works well for travel.
Meal Prep Component – Make weekly batch for convenient grab-and-go options.
Storage & Serving Tips
Refrigeration Required – Store in airtight container up to 2 weeks refrigerated.
Freezing Option – Freeze up to 2 months for extended storage.
Serving Temperature – Can be served cold from refrigerator or at room temperature.
Container Choice – Use airtight containers to prevent drying out.
Creative Variations to Try
Tropical Blend – Use mango, banana, and coconut water for island flavors (avoid pineapple).
Berry Medley – Combine different berries for mixed fruit option.
Citrus Twist – Use oranges or mixed citrus with small amount of vegetables.
Green Smoothie Version – Increase spinach amount for more vegetable content.
Troubleshooting Common Issues
Won’t Set – Ensure gelatin fully dissolved and didn’t use kiwi or pineapple.
Too Firm – Reduce gelatin slightly in next batch for softer texture.
Grainy Texture – Cook longer until gelatin completely dissolves before pouring.
Weak Flavor – Increase honey or reduce apple juice for more concentrated fruit taste.
Why This Recipe Works
These fruit snacks succeed because gelatin provides the familiar gummy texture while whole fruits and vegetables deliver natural flavor and color. The heating process dissolves gelatin properly while honey adds sweetness without refined sugar. The vegetables blend into fruit flavors without being detectable to children, increasing nutritional value.
The low calorie count (58 per serving) makes these reasonable snacks compared to commercial versions.
Final Thoughts
This recipe provides healthier alternative to store-bought fruit snacks by using whole ingredients you can recognize and control. The gelatin contributes protein while fruits and vegetables add vitamins and fiber. At under 60 calories per serving with natural sweeteners, these represent reasonable snacks for both children and adults.
The customization options allow you to use seasonal produce or accommodate preferences and allergies. The extended storage capability makes batch preparation practical for busy families seeking convenient healthy snacks. While these still contain sugar from fruit and honey, using whole foods provides better nutritional value than artificial alternatives.
The recipe requires specific equipment (high-powered blender and molds) which may be a barrier for some, but the results offer significant improvement over commercial products loaded with artificial ingredients.
