Fruit leather can be made in any flavour combination you can dream up. This year I made mango-lime-coconut, blueberry-mint and strawberry.
From Backcountry Cooking; From Pack to Plate in 10 Minutes by Dorcas S. Miller
24 ounces applesauce
16 ounces fruit of choice
Prepare the food dehydrator trays or cookie sheets by lining with plastic wrap.
Puree the applesauce and fruit in a blender until smooth. Spread over the prepared trays in 1/8 to 1/4 inch thick layers.
Dry at 135 degrees until the mixture is completely dry and leathery. Drying time will range from 8 to 20 hours. Remove from tray and cut into individual portions.
Package in plastic wrap or sandwich bags. Store in refrigerator.