Place the fruit in a blender and blend until smooth.
Slowly add in the ultra-stik and blend until slightly thickened and no clumps present.
Optional step is to strain the mixture through a 400 micron super bag, but this is not necessary.
Spread the mixture onto a non-stick mat in an even ¼ inch thickness.
Place the non-stick mat on a tray and slide it into a dehydrator.
Dry the mixture for 10-12 hours at 105-115°F. Drying too long will cause a more brittle fruit glass like texture. If you find that your fruit leather is too dry or too sticky then you may need to adjust your drying time.
Once the fruit leather has dried it should easily peel away from the mat cleanly.
Use a sharp knife to trim the edges.
Cut the sheet of fruit leather into 4 equal sized squares. These can be rolled into baking paper for a fruit leather roll up. Just be sure to brush the end with a small amount of water to seal the roll.
If you wanted to make fruit leather by the foot you can cut the fruit leather into 1 ½ inch strips. Lay 3 of these end to end and brush them gently with water to seal them together. Then place it on a long strip of baking paper cut to 2 inches in width.
Roll the fruit leather into the paper and seal the end with some water. Trim off any excess fruit leather.
These can be stored for 1-2 weeks at room temperature.