YDRAFLOW Ezidri User manual

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ULTRA FD1000 AND SNACKMAKER
HOME FOOD DRIER
C 0 N T E N T S PAGE
Introduction 2
Features 2
Specifications 4
Important Safeguards 6
Care of your Ezidri 7
Using your Ezidri 7
Helpful Basic Guidelines 8
Drying Fruits 10
Drying Table for Fruits 12
Drying Roll-ups 16
Drying Table for Roll-ups 18
Drying Vegetables 20
Drying Table for Vegetables 22
Drying Meats & Fish 26
Drying Herbs & Spices 29
Drying Flowers 31
Recipes 34
Warranty 49
YDRAFLOW INDUSTRIES LIMITED
TM
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INTRODUCTION
With the introduction of the EZIDRI ULTRA FD1000 and the EZIDRI SNACKMAKER,
HYDRAFLOW INDUSTRIES LIMITED have superseded all other food driers. No
other driers have the 21st century technology to make top quality, nutritious and
delicious dried foods, which are so easily produced WITHOUT USING
PRESERVATIVES OR ADDITIVES.
USER-FRIENDLY soft-touch temperature settings with visual indication on the
SNACKMAKER and manual variable control on the EZIDRI ULTRA FD1000 provide
for simple operation.
FEATURES
The EZIDRI airflow pattern with microprocessors and integrated PLD circuitries
ensures accurate airflow temperature and exceptional expandability. This enables
the SNACKMAKER to dry up to 15 trays and the EZIDRI ULTRA FD1000 up to 30
trays. These features ensure fast, even drying with minimal electricity consumption
and using only quality materials and high manufacturing standards provide the most
cost effective driers on the market with years of reliability, service backed operation.
The EZIDRI ULTRA FD1000 and the EZIDRI SNACKMAKER are the most cost-
effective driers on the market. Constructed using top quality materials and high
manufacturing standards, each drier is guaranteed for 12 months and will provide
years of reliable operation.
The EZIDRI ULTRA FD1000 consists of the base, five trays, one mesh and one
solid sheet, the lid and instruction recipe book. The maximum number of trays
recommended when drying roll-ups, meals and soups is 15 trays; for fruit, vegetables
and beef jerky 20 trays; for herbs and flowers 30 trays.
The EZIDRI SNACKMAKER consists of the base, five trays, one mesh and one
solid sheet, the lid and instruction recipe book. The maximum number of trays
recommended when drying roll-ups, meals and soups is 10 trays; for fruit,
vegetables and beef jerky 12 trays; for herbs and flowers 15 trays.
As both units incorporate electronic temperature control, the electricity cost over
the average drying cycle of 12 hours is approximately 1/2 a unit per hour for the
EZIDRI ULTRA FD1000 and approximately 1/3 a unit per hour for the EZIDRI
SNACKMAKER. Although the EZIDRI can be operated using only one or two
trays, it is more economical to dry several trays of produce at the one time as the
electricity cost is the same.
POWER FAILURE: In the event of a power failure, the ULTRA FD1000 will remain
on the set temperature, but the SNACKMAKER must be reset to the desired
temperature setting.
TRAYS: One layer of sliced fruit or vegetables can be placed directly onto each
tray. The trays are then placed on the base with the lid on top.
MESH SHEET. The mesh sheet is a detachable plastic mat insert which flexes
for easy removal of the toughest dried-on food and also used when drying small
produce which may slip through the spokes of the tray.
SOLID SHEET. The solid sheet (lightly oiled first) is used when making roll-ups
and for drying soups and meals. It is also used on the bottom tray when drying
marinated meats for beef jerky or when drying flowers and herbs.
SPACER RINGS: These rings provide extra height when drying larger items, such
as bunches of herbs, flower heads or stemmed flowers. They can be purchased
from your local stockist or national distributor.
APPLE PEELER/SLICER/CORER (Suction model): This gadget will peel, slice
and core your apples and firm pears in a matter of seconds and the uniform 5mm
slices are just the right thickness for drying. Available from your local stockist or
national distributor.
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TM
ULTRA FD1000
5 TRAYS
EXPANDABLE
TO 30
THE EZIDRI HEATED AIRFLOW PATTERN
TM
SNACKMAKER
5 TRAYS
EXPANDABLE
TO 15
Base ABS Plastic ✔✔
Basecover Flame retardant Polycarbonate ✔✔
Trays Food Safe ABS Plastic ✔✔
Mesh! Food Safe Polypropylene ✔✔
Solid Food Safe Polypropylene ✔✔
Lid ABS Plastic ✔✔
Dimensions Diameter: 340mm 390mm
Height: (with 5 trays and lid) 268mm 280mm
Weight 3.4kg 4.7kg
Tray Capacity 15 Trays 30 Trays
Motor Fan Max. High Revving ✔✔
Wattage 500 watts ✔
1000 watts ✔
Operating Voltage 230-240 volt AC 5OHz ✔✔
Safety Features Element unit, thermal cut out ✔✔
Motor, thermal cut out ✔✔
Double insulated ✔✔
Temp Selection ‘Soft Touch’ control ✔
Manual control ✔
High, Medium, Low ✔
Drying range 30°to 63°C ✔
Test Certification AS/NZS 3350.2.9.1966, ✔✔
IEC335.2.9.1993 ✔✔
Warranty 12 Months ✔✔
SPECIFICATIONS
Due to on-going product advancement, Hydraflow Industries Limited reserve the right
for the products to differ from the specifications.
EZIDRI SNACKMAKER ULTRA FD1000
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IMPORTANT SAFEGUARDS
The EZIDRI ULTRA FD1000 and the EZIDRI SNACKMAKER have been
manufactured to the highest standards. As with all household electrical appliances,
care should be taken to ensure units remain electrically safe and the following
instructions should be noted:
1 PLEASE READ ALL INSTRUCTIONS.
2 WHEN THE UNIT IS FIRST SWITCHED ON, ENSURE THAT THE FAN IN
THE CENTRE OF THE BASE IS ROTATING. This will be apparent by both
sight and sound. If not,unplug the EZIDRI immediately and return it to your
local retailer.
3 To protect against electrical hazards:
(a) Do not immerse the Ezidri base, cord or plug in water or other liquid.
(b) Do not pour or spill water or liquid down the opening at the top or any
other opening.
(c) When preparing roll-ups or purées always fill the solid sheet on an
individual tray off the Ezidri and then carefully transfer the tray to the unit.
(d) When preparing roll-ups, ensure that the purée is of such a heavy consis
tency that it will not spill over the solid sheet. The consistency should be
such that a spatula is required to spread the produce evenly.
(e) Do not move the unit whilst the produce is being dried.
(f) To clean the base - first switch off the power and remove the plug from the
power supply. Wipe the base with a damp cloth.
4 Unplug the unit from the outlet when not in use.
5 Do not operate the appliance if it malfunctions or has been damaged in any
manner. Return appliance to your retailer or send to an authorised service
agent for examination, repair or adjustment.
6 If the cord or plug is damaged, it must be replaced by an authorised service
agent.
7 Do not use the unit or accessories for any other purpose than that for which
the appliance has been designed - ie: food drying.
8 Do not use accessory attachments not recommended by the manufacturer.
9 Avoid using sharp instruments that could damage the Ezidri.
10 Do not use outdoors.
11 Do not let cord hang over edge of table or counter, or touch hot surfaces.
12 Do not place on or near a hot gas or electric burner, or in a heated oven.
13 Always refer to the Instruction Book supplied and if in doubt contact your
local retailer or national distributor for advice.
14. The appliance is not intended for use by young children or infirm persons
without supervision.
15. Young children should be supervised to ensure that they do not play with the
appliance.
CARE OF YOUR EZIDRI
TOP: Wipe with a soft, damp cloth after removing from the unit. Do not use
abrasive pads or sharp utensils.
TRAYS & MESH SHEETS: Soak in warm water with a mild detergent. A soft
bristled brush will loosen dried-on food particles. A weak solution of bleach and
water will whiten badly stained mesh sheets.
SOLID SHEETS: Wash with warm water or wipe over with paper towel. Do not
use detergent.
BASE: DO NOT PUT BASE, CORD OR PLUG IN WATER: Wipe with a soft,
damp cloth and do not use abrasive pads or sharp utensils.
DO NOT USE: any solvents on any part of the EZIDRI as these may damage the
unit.
USING YOUR EZIDRI
1 Remove trays which are located between the top and base of your EZIDRI.
2 Plug cord into electrical outlet and switch on the power. Check that the fan is
rotating and allow the unit to warm up for a few minutes while preparing the
first tray of food.
3 Select the temperature recommended for the product you are drying.
4 Place the food on the trays with pieces not quite touching. Do not spray trays
with vegetable oils or fat as this may cause the trays to crack.
5 Use a mesh sheet on a tray when drying herbs and flowers or items which
can slip through the spokes in the tray. The flexibility of the mesh sheet
makes it easy to remove dried-on fruit and vegetables, like bananas and
tomatoes.
6 Use a solid sheet, lightly oiled with vegetable oil, on a tray when drying
purses for roll-ups or soups and meals. Use a paper towel to wipe the solid
sheet if excess fat accumulates on the solid sheet. Place a solid sheet on the
bottom tray nearest the base when drying herbs and flowers.
7 Always fill the trays away from the drier and then carefully transfer the tray to
the base of the unit, particularly when making roll-ups, as the pur6e could
spill into the base.
8 Place the unit in a WELL VENTILATED AREA.
9 HYGIENE
■Wash hands thoroughly before handling food.
■Detergent, bleach and water will ensure utensils, containers and cutting
surfaces are thoroughly cleaned.
■Prepare food quickly for drying and store excess supplies in refrigerator
until ready to be used.
■If leaving dried food to cool in drier before storing, cover the centre outlet
to stop flies and insects entering.
■Always store dried foods in air-tight containers in a cool, dark place.
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HELPFUL BASIC GUIDELINES
The more you dry the more proficient you will become. You will notice that there
are many factors which affect the drying process, such as humidity, altitude,
preparation and the quality of the fresh produce.
PREPARATION: Choose mature, ripe produce and prepare it quickly. Do not
leave sliced produce for long periods before placing in the drier as this affects the
quality of the finished product. Where possible, cut fruit and vegetables into the
same number of pieces so you will know how many slices to put into a particular
recipe. To ensure that the produce will dry at the same rate, cut produce into
uniform slices or circles 5mm thick or use a food processor or slicer.
OPTIONAL PRE-TREATMENT: Pre-treatment does prevent oxidization (the
darkening of light-coloured foods like apples) and prevents loss of essential
vitamins. Used natural dips like citrus fruit juices can be used as an alternative to
sodium metabisulfite or citric and ascorbic acid.
DRYING: Always operate your drier in a well-ventilated position. Pre-heating the
unit before commencing drying is recommended. Dry the same type of produce
together and do not add fresh product to partially dried as this will increase the
drying time for both products. Spread one layer of food only on each tray.
DRYNESS TEST. If possible, check your produce near the end of the drying
cycle as over-dried food loses nutritional value and taste and is more difficult to
reconstitute. A cooled piece of produce should be torn in half and squeezed. If
no moisture is apparent, it is dry enough to be stored.
Generally, fruit and roll-ups are pliable and leathery, although if honey has been
added they may still be slightly sticky. Vegetables will be either tough or crisp
and beef jerky and fish will be quite tough and will bend.
CASE HARDENING occurs when moisture becomes trapped in the centre of the
produce because the outer skin has dried too quickly. After a short storage time,
the product will deteriorate, because of the moisture trapped inside, and will have
to be discarded. To prevent this, ensure that the drier is set at the recommended
temperature.
PACKAGING: Always cool your dried product completely before packaging it in
airtight, moisture-proof containers, away from insects and possible reconstitution
caused by humidity.
■Vacuum packaging bags or glass jars are ideal for long term storage.
■Glass containers previously used for food storage are most commonly used.
■Bag sealers can also be used but always squeeze the bag to remove as
much air as possible before sealing.
■Ordinary plastic bags are not airtight so they are not moisture proof.
STORAGE: Dried food should always be stored in a COOL, DARK, DRY LOCATION.
For every 10°C drop in storage temperature, the shelf life of dried food increases up
to four times. The ideal storage place is your refrigerator or deep freeze for such low
acid foods as vegetables, meats and fish. Any possibility of insect infestation can be
overcome by placing your packages of dried produce in the deep freeze for up to 48
hours.
RECONSTITUTION: Do not add too much water when reconstituting dried food as
nutritional loss will result. The amount of water dried food will absorb and the time it
takes to complete reconstitution varies according to the size of the food and its degree
of dryness. If the liquid is absorbed quickly and the food still looks shrivelled, add a
little more water until the food will hold no more. Boiling water hastens reconstitution.
Although a lot of fruit is eaten dry as a snack, fruit for stewing and pie recipes is
reconstituted by adding one cup of fruit to one cup of water. Allow to stand until
reconstituted and then proceed with the recipe.
A general rule for reconstituting vegetables is to add 1
1
/
2
cups of water to each cup of
vegetables. For stews and casseroles the vegetables can be placed directly into stock
to reconstitute during the cooking process but remember to add extra stock to allow
the dried vegetables to reconstitute fully.
DRYING TEMPERATURE CHART
EZIDRI ULTRA FD1000 SNACKMAKER
Herbs & Spices 35-40°C Low
Vegetables & Flowers 50°C Medium
Fruit & Fruit Roll-ups 55°C Medium
Meat & Meals 60°C High
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DRYING FRUITS
DRYING TEMPERATURES: EZIDRI ULTRA FD1000 55 ° C
EZIDRI SNACKMAKER Medium
AVERAGE DRYING TIMES: 10 to 14 hours
Different fruits take varying times to dry. Drying times can be affected by the
thickness of the slices, humidity, altitude and moisture content of the fruits.
Always place the drier in a good air flow so that the moist air being extracted
from the produce is not being re-used and causing extra humidity.
For high quality dried fruits, choose firm, ripe fruits, when the sugar and
nutritional content is high. Over-ripe fruit is used for roll-ups.
Process fruit quickly; prepare sufficient produce for one tray at a time. Then
place it on the pre-heated drier and prepare the next.
PREPARATION:
Wash fruit well, remove blemishes, pips and stems. Pat dry with paper towels.
Generally fruit is sliced 5mm thick with a sharp knife, food processor, or apple
peeler/slicer/corer. Uniform sized slices result in even drying. Apples, pears,
citrus fruit and stone fruit can be dried without peeling, if desired.
SHOULD FRUITS BE PRE-TREATED?
THIS IS NOT NECESSARY FOR MOST FRUITS WHICH ARE SIMPLY SLICED
AND DRIED. However, pre-treatment does help to keep fruit a bright colour and
prevents loss of vitamins A and C.
Natural pre-dips like citrus or pineapple juice reduce browning, which mainly
occurs in apples. Slice fruit directly into juice and remove after five minutes, drain
thoroughly and place on trays. Stone fruit (Apricots, Plums etc), Kiwifruit and
Tamarillo can be treated by preparing a solution of one part of honey dissolved in
two parts of water, heat the solution to ensure honey is totally dissolved, then
allow it to completely cool and add the sliced fruit and soak overnight before
drying. This will help to retain the colour and give a lightly glac6d fruit which is
delicious.
Ascorbic Acid/Citrus Acid: Dissolve 15 mls (1 tbs) in two litres of water. Soak fruit
for two minutes to prevent browning, drain thoroughly and place on trays.
Sodium Meta-bisulfite: USE FOOD SAFE SMB ONLY. Dissolve 2.5 ml (1
/2tsp) of
SMB in two litres of water. Stand fruit in solution for two minutes. This method is
not recommended for those people with respiratory or asthmatic conditions or on
restricted sodium diets.
POPPING BACKS:
Popping the backs (inside-out) of apricot and plum halves and placing the fruit
skin down on the tray speeds drying time. Larger fruit should be cut in quarters
or 5mm slices for faster drying.
CHECKING:
If drying whole fruits with a natural wax coating like grapes and blueberries it is
advisable to dip them into boiling water for three minutes. This crazes the skin
and makes them more porous as small lines allow moisture to escape thus
speeding up drying time. Be sure to dip fruit in ice cold water after dipping in
boiling water. Large grapes can be halved and placed skin down on trays without
checking.
FILLING TRAYS:
Place food slices evenly in single layers on each tray and do not overlap as these
areas will take longer to dry. Each tray will hold approx. 1
/2kilo of “wet” fruit.
DRYNESS TEST.
Most fruit will be pliable or leathery without damp spots when properly dried.
Tear a cooled piece of fruit in half and check by squeezing to see if there is any
moisture left inside.
RECONSTITUTION:
Allow one cup of water to one cup of fruit. Boiling water hastens reconstitution.
Let stand until reconstituted and then proceed with the recipe. Reconstitute in
fruit juice for fruit salad or directly into yoghurt.
HUMIDITY:
In very Humid conditions it is recommended to set the Snackmaker to high and
the Ultra FD1000 to max°C to compensate for the high moisture content.
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DRYING TABLE FOR FRUITS
NOTE: Very humid conditions will require higher
temperature settings: ULTRA FD1000 - Max°C
Snackmaker - High
Note: Drying times shown are guidelines only.
Fruit Preparation Average Dryness Uses
Drying Test
Time
Apples Peel (if desired), 8-12 hrs Pliable Snacks, pies, fritters
slice, core. Pretreat - optional
Apricots Slice firm, ripe fruit or cut in 12-24 hrs Leathery Snacks, muesli,
half, stone, pop back. or meat dishes,
Pretreat or soak overnight pliable desserts
in honey and water - optional
Bananas Slice ripe bananas 5mm 12-16 hrs Leathery Snacks, muesli,
thick or divide lengthwise. banana cake
Pretreat in citrus juice -
optional
Blue- Wash and remove stems. 12-16 hrs Leathery Ice-cream,
berries Blanch for 3 mins; place in yoghurt, muesli,
cold water pies, muffins
Other small
berries Suitable for roll-ups only
Cherries Wash, remove stems, pit, 14-24 hrs Leathery Pies, ice-cream,
or cut in half cakes,snacks
Citrus: Slice 3mm thick. Peel can 14-18 hrs Crisp or Snacks, powder,
Oranges be dried separately if leathery cakes, desserts,
Tangelos desired chocolates
Mandarins
Lemons
Coconut Drain off liquid and gouge 10-14 hrs Crisp or Cakes, icings,
out flesh. Remove dark leathery muesli, curries
outer skin and grate flesh desserts
or slice 5mm thick
Feijoas Cut fruit in half, scoop out 10-14 hrs Leathery Snacks, desserts,
flesh avoiding grittiness. chocolates
Slice 5mm thick
Figs Slice, halve or quarter ripe 10-24 hrs Leathery Stewed, puddings,
figs. Simmer in honey or or cakes,snacks
sugar to make more pliable
pliable - optional
Drying Temperatures
EZIDRI ULTRA FD1000 55°C
SNACKMAKER MEDIUM
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DRYING TABLE FOR FRUITS
(continued)
Fruit Preparation Average Dryness Uses
Drying Test
Time
Grapes Whole or slice in half. 18-26 hrs Pliable Cakes, muesli,
If whole, craze skins for snacks
3 mins
Kiwifruit Peel ripe fruit and slice 10-12 hrs Pliable Snacks, dessert,
5mm thick chutney
Melons: Cut in half, remove seeds 10-16 hrs Leathery Snacks
Rock and fibrous tissue, peel.
Water Slice 5mm thick
Spanish
Mangoes Peel and slice around stone, 5mm 10 - 14 hrs Leathery Snacks, Muesli
Nectarines Wash thoroughly, halve, 10-12 hrs Leathery Dessert, pies,
Peaches remove stone, slice 5mm snacks, chutney
thick
Papaya Cut in half, remove seeds 10-12 hrs Leathery Snacks, fruit salad
and fibrous tissue, peel.
Slice 5mm thick
Pears Slice 5mm thick - pretreat. 10-12 hrs Leathery Snacks, dessert.
peeling and coring optional serve dry with cheese
Persimmons Ripe but firm. Peeling 12-14 hrs Leathery Snacks, fruit, salad
optional. Slice 5mm thick cream cheese
Pineapple Peel, core, slice 14-18 hrs Pliable Muesli, fruit salad
5mm thick snacks
Plums Slice firm ripe fruit 10-14 hrs Leathery Dessert, muesli
or cut in half, stone, pop snacks, chutney
backs.
Quinces Suitable for roll-ups only
Rhubarb Slice 5-10mm thick 8-12 hrs Leathery Pies, stewed
Strawberries Slice firm fruit 8-10 hrs Crisp Muesli, ice-cream,
5mm thick yoghurt
Tamarillos Peel, slice 5mm thick 10-12 hrs Brittle Snacks, stewed,
fruit salad, chutney
Approximate Dried Apples 1.5 kilos Peaches 1.5 kilos
Fruit Yields from Apricots 1.5 kilos Pears 2.0 kilos
10 Kilos Fresh Fruit: Cherries 2.0 kilos Bananas 2.0 kilos
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FRUIT ROLL UPS
DRYING TEMPERATURES: EZIDRI ULTRA FD1000 55 ° C
EZIDRI SNACKMAKER Medium
AVERAGE DRYING TIMES: 10 to 12 hours
NOTE: Very humid conditions will require higher temperature settings:
Ultra FD1000 - Max°C
Snackmaker - High
Roll-ups are dried, rolled sheets of plain or sweetened, cooked or uncooked,
mashed or pursed fruits or vegetables. Mashed fruit results in thicker roll-ups than
pureed fruit. Fruits which oxidize rapidly like apricots, apples, peaches and berry
fruits, are best heated to boiling, cooled, then puréed.
■Place the solid sheet into the tray away from the base of the unit and
LIGHTLY OIL THE SOLID SHEET with vegetable oit to stop the roll-up
sticking to the solid sheet.
■Purée or mash fruit or vegetables (preferably over-ripe) to a thick
consistency.
■Use a spatula to spread the pur6e evenly onto the lightly-oiled solid sheet.
Ideally the centre should be thinner than the outside edge.
■The Ezidri Ultra FD 1000 solid sheets takes 2 cups of purée and the Ezidri
Snackmaker 1
1
/
2
cups.
■Place the tray and solid sheet carefully onto the base.
■Avoid spillage which could result in damage to the base.
■Do not move the unit while drying the roll-ups.
■Set EZIDRI SNACKMAKER on MEDIUM and EZIDRI ULTRA FD1000 on 55°C.
■Most roll-ups are dry when the centres are no longer sticky. Banana and
berry roll-ups remain slightly sticky. Berries are best combined with
another fruit so that the roll-ups are not too brittle with too many seeds.
■Average drying time is 12 to 14 hours - ie: overnight.
■Blended roll-ups have an even texture while mashed roll-ups are heavier
and will take longer to dry. Banana and kiwi-fruit are best mashed, not
blended.
■Remove the roll-up from the solid sheet while it is still warm, then roll,
allow to cool, cover with plastic wrap and store in an air-tight container.
Shelf life is increased by storing roll-ups in the refrigerator.
USES:
Roll-ups are delicious snacks. They can be reconstituted by adding one part
water or juice to one part roll-up for use as a pur6e or sauce. They make easy
desserts for babies and small children. Line a trifle dish or cover a pie crust
before adding the filling. For sugar-free jam, reconstitute three parts roll-up to
one part hot water.
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NOTE: Very humid conditions will require higher
temperature settings: Ultra FD1000 - Max°C
Snackmaker - High
DRYING TABLE FOR ROLL-UPS
DRYING TEMPERATURES:
EZIDRI ULTRA FD1000 55°C
EZIDRI SNACKMAKER Medium
Average drying time: 12-14 hours.
Fruit Combinations Flavourings
and Garnishes
Apples Bananas, all stone and berry fruit, grapes Cinnamon, honey, citrus, juice,
nuts, sunflower seeds
Apricots Apples, bananas Honey, brandy
Bananas Pineapple, papaya, citrus juice, peanut butter Nuts, coconut
Blueberries Apples, bananas Honey
Cherries Apples, rhubarb Nuts, honey
Feijoas Bananas, apples Honey, citrus juice
Grapes Apples, bananas Honey, citrus juice
Guavas Bananas, apples, pineapple Coconut
Kiwifruit Tamarillos, apples, bananas Citrus juice
Mangoes Pineapple, apples, bananas Natural
Nectarines Apples, plums, strawberries Nutmeg, honey, cinnamon
Peaches
Papaya Bananas, pineapple, rock-melon, Coconut
passionfruit, apples
Pears Apples, bananas, grapes Cinnamon, citrus juice,
nutmeg, coconut
Persimmons Apples Honey
Pineapples Passionfruit, bananas, papaya, guavas Coconut, sesame seeds
Plums Apples, peaches, strawberries, bananas Honey, brandy
Pumpkin Brown sugar, allspice, honey
Raspberries Strawberries, apples, bananas Honey
Rhubarb Apples, bananas, strawberries Sugar, honey
Strawberries Rhubarb, apples, bananas Honey
Tamarillos Kiwifruit, apples, bananas Citrus juice
Rockmelon Bananas, pineapples, papaya Citrus juice
Yoghurt Any fruit except kiwifruit Nuts and seeds
48pp A5 Ezidri 9/1/04, 4:51 PM18-19
Black