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1. Preheat the oven to 150 -170 degrees F.
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2. Place the fruit in a medium saucepan with the water and lemon juice. Simmer on medium heat, mostly covered, until they are very soft and mushy. Stewing the fruit helps it retain its color.
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3.Transfer the fruit pulp mixture to a food processor or blender and blend until smooth. If it is a fruit with seeds, a food mill will remove the seeds more easily than a food processor and strainer. Taste the fruit at this point, and add the sugar if it is not sweet enough. Keep in mind that as the fruit leather dries, it will concentrate the natural sugars in the fruit and become sweeter on its own. Add a small amount of water to the mixture if necessary so that it has a pourable consistency.
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4. Cover a baking sheet with plastic or a silicon baking pad. The temperature of the oven is low enough not to affect the plastic.
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5. Spray or brush your baking sheet with the vegetable oil, then spread the fruit puree onto the sheet tray with an offset spatula or knife to 1/8-1/4 inch thickness. Place it in the oven for 6-8 hours. Make sure there is air circulating to prevent scorching. Alternatively place it in the sun for 6-8 hours.
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6. Invert the fruit leather onto another baking sheet that has been covered in plastic or silicon baking pad and oiled, and remove the first lining. Place in the oven or sun for another 6-8 hours. If it becomes too brittle at any point, simply brush on water with a pastry brush to rehydrate it.
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7. Cool the sheet tray and cut the fruit leather into desired sizes. Dust with corn starch to prevent sticking, cover in plastic and store in a cool place in a sealed container.
