In a food processor or blender, combine all ingredients. Puree until completely smooth and set aside.
Position your oven racks in the bottom and top thirds of your oven and heat to 170°F.
Line two large baking sheets with silicone baking mats. If you do not have baking mats, you can use lightly greased parchment paper, but I didn’t find it to work as well as baking mats.
Pour 1/2 of the fruit/veggie puree into the center of each lined baking sheet. Using a spatula, spread the puree thinly over the baking sheet. It is important to spread it as evenly as possible to make sure that the fruit dehydrates at an even rate.
Place baking sheets into the oven and cook until the fruit looks dry and is firm to the touch. Usually 4-5 hours depending on how thin the puree is spread.
Once the fruit is leathery yet tacky to the touch, turn off the oven and allow the fruit leather to cool down to room temperature IN the oven.
Once cool, top the fruit leather with a sheet of parchment paper and flip baking sheet over onto the counter. Carefully and slowly lift the fruit leather off of the baking mat.
Roll the fruit leather in the parchment paper. Using kitchen sheers, cut the fruit leather into about 1 inch segments. Secure with string if preferred.
Store in an air-tight container in fridge for up to 3 weeks.