Preheat the oven to 75ºC.
Line the baking tray with parchment paper.
Assemble the Food Processor bowl onto the power unit.
Fit the Knife Blade to the Food Processor bowl.

Add mango, honey and lemon juice into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Blend until smooth.
Scrape the sides of the bowl with a spatula.
Blend until smooth.
Pour the mixture onto the prepared baking tray.
Spread the mixture out very thinly on the tray.
Bake at 75ºC for about 4 hours or until dry but still pliable.
Remove from the oven and let cool.

Retrieve and clean the Food Processor bowl.
Assemble the Food Processor bowl onto the power unit.
Fit the Knife Blade to the Food Processor bowl.
Add strawberry, honey and lemon juice into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Blend until smooth.
Pour the mixture onto the prepared baking tray.
Spread the mixture out very thinly on the tray.
Bake at 75ºC for about 4 hours or until dry but still pliable.
Remove from the oven and let cool.

Add mixed berries, honey and lemon juice into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Blend until smooth.
Place a sieve over a medium bowl.
Strain the mixed berries mixture through a sieve into the medium bowl to remove the seeds.
Pour the mixture onto the prepared baking tray.
Spread the mixture out very thinly on the tray.
Bake at 75ºC for about 4 hours or until dry but still pliable.
Remove from the oven and let cool.

Add sushi rice and water into a large saucepan.
Heat until boiling, then reduce heat to low and cover with a lid.
Simmer for 10 minutes or until the rice has absorbed all of the water.
Remove from the heat.
Add coconut milk, honey, coconut and vanilla extract into the saucepan.
Stir to combine.
Set aside and let cool.

Retrieve and clean the Food Processor bowl.
Select the dicing setting on the Variable Slicing Disc.
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place.
Assemble the Food Processor bowl onto the power unit.
Fit the Dicing Grid into the feed tube.
Dice mango, strawberries and kiwi into the Food Processor bowl using the dicing pusher.
Transfer the diced fruit into a clean, small bowl and set aside.

Remove the Variable Slicing Disc to make the fruit crudités.
Working in batches, add pineapple, melon and watermelon into the feed tube.
Dice the fruits into the Food Processor bowl using the dicing pusher.
Transfer the fruit crudités into a separate small bowl and set aside.

Line a work surface with a sheet of greaseproof paper.
Place one sheet of fruit leather on the greaseproof paper.
Spread out a thin layer of the coconut rice on top until approx. 0.5” thick, leaving a 0.75” border down the top long edge of the wrapper (this is the edge furthest away from you).
Lightly moisten the border edge of the fruit leather with water.
Form a line of the fruit crudité pieces down the length of the rice filling.
Add the mixed diced fruits on top of the line of crudités.
Lightly moisten the border edge of the fruit leather with water.
Tightly roll the sushi into a log shape, starting from the long edge of the greaseproof paper.
Open out the greaseproof paper and use a very sharp serrated knife to slice into 1” individual pieces of sushi.
Transfer the fruit sushi onto a serving plate.
Repeat this process with the other colours of fruit leather to give you a finished plate of multi coloured fruit sushi.

Serve
Serve immediately.