If using frozen fruit, thaw to room temperature. Place watermelon, mango, pineapple, and lime juice into a blender or fruit processor. Blend until smooth.
Lightly oil your dehydrator’s fruit leather trays. Spread the puree into an even, ¼” layer onto the trays. In our Nesco Snackmaster, this recipe used two trays. Sprinkle the Tajin seasoning over the top.
Dehydrate at 135F for 4-8 hours, until the leathers are pliable and no longer tacky.
Peel the leathers off the tray and cut into strips with a knife, pizza cutter, or scissors. If using a square tray, this will be fairly straightforward. If your trays are round (like ours), cut them into quarters and then roll them into cone shapes. Store in an airtight container or ziplock bags.
How to make fruit leathers in the oven:
Preheat your oven to the lowest temperature it will go. After blending the fruit, spread the puree on a silicone mat or parchment paper lined baking sheet. Spread the mixture into an even 1/4" layer. Place the baking sheet in the oven and dry 4-6 hours, until the fruit leather is dry and no longer tacky. You may want to rotate the sheet around every hour or so to ensure even drying.
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