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["Line a half sheet pan (18""x13"") with a Silpat or parchment paper. Place a rack in the middle position of the oven, and turn on the oven to the lowest setting, about 140-170?F.", "In a small heavy saucepan, bring the fruit, lime juice, and water to a boil over medium-high heat. Once the fruit begins to break down, add the agave nectar or sugar 1 tablespoon at a time. Taste the mixture after each addition to determine if it is sweet enough. If not, add more agave or sugar.", "Reduce heat to medium-low and simmer the fruit mixture for 10 minutes.", "Puree the cooked fruit in a blender or food processor until smooth, about a minute. Pour the puree on the lined sheet pan and spread evenly with an offset spatula or back of a spoon, leaving an inch rim.", "Bake for about 4 hours, until the leather is mostly dried but still slightly tacky to touch. To roll up the fruit, if using a Silpat, peel the entire sheet of leather off the Silpat and lay it on the same sized sheet of waxed paper before cutting into strips and rolling up; if using parchment, do not remove the leather, and cut into strips then roll up. Eat the leather immediately or store in an airtight container in the refrigerator."]
