User Manual

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 avor, puree canned fruit with one teaspoon of lemon juice for

every 16-ounces of fruit.

• Add spices or avored extracts to pureed fruit for more avor.

• For variety, after spreading fruit puree on Tray, spinkle with chopped

nuts, grated chocolate or aked coconut.

• Fruit rolls can be lled. 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