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Fruit Roll Tips
• Use fruit that is in season. Blemished, bruised or very ripe fruit that is not
suitable for dehydrating work well for fruit roll snacks. Discard blemished
parts.
•
Citrus fruits have lots of liquid and should only be used in combination
with other fruits.
•
If using canned, or frozen fruit that has been thawed, drain fruit and
reserved liquid. If necessary, add a little of the reserved juice to nake a
smooth puree.
• For added flavor, puree canned fruit with one teaspoon of lemon juice for
every 16-ounces of fruit.
• Add spices or flavored extracts to pureed fruit for more flavor.
• For variety, after spreading fruit puree on Tray, spinkle with chopped
nuts, grated chocolate or flaked coconut.
• Fruit rolls can be filled. Roll up in plastic wrap while warm; let cool. Unroll
and spread with a thin layer of cream cheese, peanut butter, sweetened
cream cheese, or chocolate fudge topping. Reroll and wrap in plastic. Re
-
frigerate until served.
• When using both Fruit Trays ay once, switch top and bottom Tray after 8
to 10 hours.
Suggested Fruit Combinations
Apples and Cranberries
Apples and Grapes
Apples and Rhubarb
Apples and Berries
Apples and Bananas
Bananas and Pineapple
Peaches and Pears
Bananas and Apple Juice
