Preheat your oven to 200 degrees. Begin by adding the water, lime, and agave to a blender. Then add the pineapple and mango that have been thawed. Finally add the minced ginger and a pinch (about 1/8 teaspoon or less) of sea salt and cayenne.

 

Blend the ingredients until it’s completely smooth, and then transfer the mixture to a nonstick saucepan and bring it to a light boil over medium heat.

 

Stir constantly for 10-15 minutes until the fruit has reduced and thickened up, so that you can easily see the bottom of the pan when you scrape it as you stir.

 

Carefully pour the fruit mixture onto a Silpat lined baking tray. Use an offset spatula to spread the fruit into an even layer that is about 10” x 14”.

 

Bake for at least 3 hours, and check after 3 hours to make sure that the fruit has dried and is no longer uncooked but is still flexible. If you touch it, it’ll be slightly tacky but cooked.

 

Remove the baked fruit leather from the oven and let it sit for until it’s cooled.

 

Carefully peel the fruit back from the silpat until you have one edge pulled away. Then place waxed paper on the back side of the fruit leather (the side that had touched the Silpat) and let the paper help you gently pull the fruit leather from the Silpat.

 

Use a ruler to measure out your strips so they are 2” wide, then use kitchen shears to cut the fruit into strips. Then roll up the strips and eat 1 as a serving. I got 5 long strips out of my fruit leather. Enjoy!