• ripe or over-ripe fruit
• lemon or lime juice
• artificial sweetener

• Select ripe or over-ripe fruit for the best flavor remove stones or pits. Berry seeds or grapes need not be removed.
• cut fruit into chunks and puree in blender or processor
• for yellow or light-colored fruit, add 1 tablespoon of lemon or lime juice for each quart of fruit
• 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.
• line a cookie sheet with waxed paper
• 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.
• 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 five 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).