To Make Fruit/Leather Roll-Ups - Salton VitaPro DH1454 Instruction Booklet

Kiwi
Lemons
Mango
Nectarines
Oranges
Papaya
Peaches
Pears
Pineapple
Plums
Prunes
Rhubarb
Watermelon

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.
Peel, remove seeds and cut into 6mm (1/4")
slices.
Do not peel. Cut into 6mm (1/4") slices.
Grate when ready to use.
Peel, remove seeds and cut into 6mm (1/4")
slices.
Peeling not necessary. Remove pit. Cut in
6mm (1/4") slices.
Do not peel. Cut in 6mm (1/4") slices
Peel, remove seeds and cut into 6mm (1/4")
slices.
Peel and/or pretreat if desired. Remove pit.
Slice in 6mm (1/4") slices.
Peel, remove core, cut into 6mm (1/4")
slices. Pretreat if desired.
Remove core. Cut in slices, wedges or
chunks. If canned, drain and pat dry.
Cut in half, remove pit. Cut in 6mm (1/4")
slices.
Blanch in water bath 1-2 minutes. Cut in
half. Remove pits. Place on tray in slices or
halves.
Cut into 25mm (1") lengths. Place on tray
to dry.
Cut into wedges or long slices 6mm (1/4")
thick. Remove seeds and rind. Place on
tray.
Pliable 15-24
Brittle 4-24
Pliable 15-24
Pliable 8-24
Pliable 4-15
Pliable 15-24
Pliable 4-24
Pliable 8-24
Pliable/ 8-20
Leathery
Pliable 6-24
Pliable 10-36
Leathery 3-15
Pliable/ Sticky 8-20
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