Add fruit to blender and blend until completely smooth.

In a small container, sprinkle gelatin evenly over lemon juice, then stir thoroughly until there are no dry grains visible. Let sit for 5 minutes.

While the gelatin blooms, combine fruit purée with honey or agave in a small saucepan over low heat, and stir until combined. You want to heat the purée enough to melt the gelatin (>~120˚F), but you don't want to bring it to a boil, which will denature the gelatin. NOTE: There's one major exception here. Pineapple (and some other fruits, including mango and kiwi) contains enzymes, including bromelain, that will essentially "eat" the gelatin and prevent the gummies from setting. To deactivate the enzyme, you must heat the pineapple purée to at least 176˚F for about 8 minutes.

Add gelatin and lemon juice mixture to the fruit puree, and stir until it's completely dissolved. Remove pan from heat and let cool for about 5 minutes.

Give your silicon molds a light spray with avocado oil or cooking spray. Use a spoon or a dropper to fill up the fruit molds, then move to your refrigerator. Refrigerate for an hour and a half to let them set up.

Remove from the molds and place on a wire rack, and let sit for 8 hours or overnight. The gummies will shrink significantly and achieve a more intense flavor and a chewy, gummy texture.

Optional: If you are making these into sour gummy worms, toss the dried out gummies in a 4:1 mixture of sugar to citric acid before enjoying!

Once the gummies have dried out overnight, move them to an airtight container and store in the refrigerator for up to 2 weeks.