Place the fruit in a blender and blend at high speed until pureed. Thicker fruits like bananas may need ¼ cup of water to reach the right consistency. Add the gelatin and blend again until thoroughly mixed.

Lay nonstick dehydrator sheets over the tray grates and pour fruit puree on top. Tilt the tray as needed to spread puree into a ¼-inch thick layer. Dehydrate at 140°F or a low setting for 6-10 hours or overnight. Time will vary based on your climate.

Bend the dehydrator sheet to remove the fruit leather in one flexible sheet when finished. Roll in a clean piece of parchment paper and store in an airtight container for up to 3 months.