1.  Select ripe or over-ripe fruit for the best flavor.
2.  Remove stones or pits.  Berry seeds or grapes need not be removed.
3.  Cut fruit into chunks and puree in blender or processor
4.  For yellow or light-colored fruit, add 1 tablespoon of lemon or lime juice for each quart of fruit.
5.  Add artificial sweetener (a couple of drops of Stevia) if you are using orange or pineapple pulp.  Additional sweeteners are not required for other fruits.
6.  Line a cookie sheet with waxed paper.
7.  Pour the puree onto the sheet (about 1/4-inch deep).  Distribute evenly by tilting the sheet.  Do not use a spatula or knife.  The cookie sheet should be completely covered.
8.  Set oven at lowest setting (140 degrees).  Place the sheet in the oven and leave the oven door cracked open 2 to 6 inches.  The fruit jerky will be dried in four to give hours.

Storage:  After loosening the edge and peeling it back about an inch, roll the waxed paper and the dried leather in one piece into a loose roll.  The dried fruit roll can be stored for years in the freezer, for months in the refrigerator, and many weeks at room temperature (70 degrees Fahrenheit or less).