7
Kiwi
Peel, remove seeds and cut into 6mm (1/4”)
slices.
Pliable 15-24
Lemons
Do not peel. Cut into 6mm (1/4”) slices.
Grate when ready to use.
Brittle 4-24
Mango
Peel, remove seeds and cut into 6mm (1/4”)
slices.
Pliable 15-24
Nectarines
Peeling not necessary. Remove pit. Cut in
6mm (1/4”) slices.
Pliable 8-24
Oranges
Do not peel. Cut in 6mm (1/4”) slices
Pliable
4-15
Papaya
Peel, remove seeds and cut into 6mm (1/4”)
slices.
Pliable 15-24
Peaches
Peel and/or pretreat if desired. Remove pit.
Slice in 6mm (1/4”) slices.
Pliable 4-24
Pears
Peel, remove core, cut into 6mm (1/4”)
slices. Pretreat if desired.
Pliable 8-24
Pineapple
Remove core. Cut in slices, wedges or
chunks. If canned, drain and pat dry.
Pliable/
Leathery
8-20
Plums
Cut in half, remove pit. Cut in 6mm (1/4”)
slices.
Pliable 6-24
Prunes
Blanch in water bath 1-2 minutes. Cut in
half. Remove pits. Place on tray in slices or
halves.
Pliable 10-36
Rhubarb
Cut into 25mm (1”) lengths. Place on tray
to dry.
Leathery 3-15
Watermelon
Cut into wedges or long slices 6mm (1/4”)
thick. Remove seeds and rind. Place on
tray.
Pliable/ Sticky 8-20
To Make Fruit/Leather Roll-Ups
1. Puree in a blender. The Fruit Roll-Up Tray holds about 1-1/2 to
2 cups of pureed fruit. Most fruits are naturally sweet and do not
require added sweeteners. The amount of sweetener such as honey
or sugar can be added and is dependent on personal preference.
Other fl avourings and spices can be added such as fl ax seeds, dried
coconut, dried raisins or cranberries, nuts, cinnamon, nutmeg, etc.
The options are endless, use your imagination.
2. Pour onto the Fruit Roll-Up Tray so that the mixture is approximately
1/4” (6mm) thick. Smooth with a spoon.
3. Dry at 57°C (135°F) for about 4 to 12 hours. To ensure proper air
circulation use the Fruit Roll-Up Tray on the top Tray. Fruit is dry
when it is no longer sticky to the touch.
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