Place 1 cup of sugar, 1 tablespoon vanilla, 2 tablespoons corn syrup, one of the fruits, and a total of 1 cup of juice (add water if needed) in a saucepan. (Do the pineapple and cherry in separate saucepans.)

Bring each pot to a boil, turn down to a simmer, and let lightly boil for an hour, stirring occasionally.

Strain the fruit from the syrup, reserving the syrup (in separate containers).

Place the fruit on a rack, placing the rack over a parchment lined cookie sheet.

Place in oven and bake at 250°F for 4-6 hours until the fruit has become dry.

Take half a cup of sugar and toss the fruit in the sugar, removing from sugar and setting aside.