Puree the fruit in a high-powered blender on medium high. You can strain the seeds if desired, but leaving them in adds a nice texture to the fruit leather.
You can dry the fruit roll ups in the oven or in a dehydrator. Line 2 baking sheets or 2 dehydrator trays with parchment paper. Alternately, you can use silicone baking mats.
Pour the puree onto the lined sheets and spread the mixture evenly. It should measure between 1/8 inch and 1/4 inch thick. At 1/8 inch, it will come out almost paper-thin. A thicker size will take longer to dehydrate, but it will have a chewier consistency. Make sure the mixture isn’t less than 1/8 inch thick, or it will come out crumbly.
If you’re using an oven, preheat it to the lowest possible temperature. In my oven, this is 170 degrees. At this temperature, it takes 3 to 5 hours to dry out the fruit leathers. If your oven has a lower temperature, it will take a little longer.
If you’re using a dehydrator, set the temperature to 135 degrees and dehydrate for 4 to 6 hours.
The fruit roll ups are done when they’re leathery but not yet brittle. If you let it bake too long, you can rehydrate it by brushing a little water on it. The outer edges will probably be finished first, so you can cut them off in strips as they’re done.
Cut the fruit roll ups into strips, leaving each strip on the parchment paper. The paper can be peeled away before eating.
Store the fruit roll ups in an airtight container for up to 2 weeks.