Preheat the oven to 200 degrees F. Line a baking sheet with foil. Spread the applesauce in a very thin layer on a baking sheet, and place it in the oven for 30 minutes to remove the moisture.
Place the gelatin in a large bowl, preferably one with a spout. Add the water and stir to combine. Set aside.
Combine the applesauce, fruit puree and glucose syrup in a medium sized heavy-bottom saucepan. Combine the pectin with a few spoonfuls of the sugar and whisk it into the fruit puree mixture. Bring to a boil over medium heat, whisking. The mixture will begin to thicken.
Add approximately half the sugar and return the mixture to a boil, whisking the entire time. Add the remaining sugar and whisk for 2-3 minutes.
Stir in the lemon juice.
Whisk the hot passion fruit mixture into the gelatin until thoroughly combined.
Set a silicone candy mold over a baking sheet or cutting board (this will make it easy to transport). Carefully pour or spoon the gelée mixture into silicone molds. Allow the gelées to set overnight (you can place them in the refrigerator to speed up the process).
In a small bowl, combine the sugar and citric acid. Carefully remove the geleés, one at a time, from the silicone mold. This might take some practice if they don't pop right out. Be patient and don't rush if they're sticking. If necessary, you can use a butter knife to help dislodge them. I find it easiest to invert the silicone around each candy.
Toss with the sugar mixture and serve. Gelées can be stored in an airtight container at room temperature for up to two weeks. For best results, line the container with wax paper to prevent the candies from sticking.
Citric acid (sometimes sold under the label 'Fruit Fresh' at the grocery store) adds a sour flavor to the coating similar to what you'd find in sour gummy candies. It's optional.