How To Make Dehydrated Citrus In The Oven

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How To Make Dehydrated Citrus In The Oven

This is the only blog post you need for learning how to dry/dehydrate citrus in the oven.

To tell you the truth, drying/dehydrated citrus slices in the oven is time consuming (about 3-6 hours of drying time) but don’t let that scare you! The oven does most of the work for you.

Dehydrated citrus slices can last up to a YEAR if store properly with no moisture in a cool dry place, so the payoff of waiting is worth it!

What Citrus Can I Dry?

You can dry whatever citrus you have available depending on the season. Here in the US, when winter comes around, there’s a more citrus options. Citrus season is in the winter!

These are the citrus fruits used in this post and their rough estimate drying times:

• Blood oranges (3-4 hours)
• Cara Cara oranges (3-4 hours)
• Navel oranges (3-5 hours)
• Lemons (2-3 hours)
• Limes (2-3 hours)
• Grapefruit (5 or more hours)

What Can I Do With Dried Citrus?

There’s lots of lovely ways to use pretty dried citrus slices! Here’s some ideas below, and also check out my blog post about 9 creative ways to use dehydrated citrus in your home!

• Add to pine garland
• Decorate desserts
• Drink toppers (cocktails/mocktails)
• Dip in chocolate
• String as garland (try hanging in the window to catch the light)
• Decorate presents
• Use a natural holiday decorations
• Dried citrus ornaments
• Add to homemade wreaths

Dried Citrus Directions

• Part 1: Wash the fruit and slice it
• Part 2: Dry citrus in the oven
• Part 3: Store properly

Part 1: Wash and slice fruit

Preheat your oven to 200°F (93°C). My oven only goes as low 200°F, but if your oven goes lower, you can set it at 170°F (77°C) but it may need more baking time.

Line a baking tray with parchment paper.

Wash and dry your citrus. Use a sharp knife to cut thin slices, about 1/4-inch thick. If the slices are too thick, it will take a very long time to dehydrate properly.

Arrange the citrus slices on the baking tray so they don’t overlap. If you’re drying multiple kinds of citrus at once, place smaller fruits like lemons and limes on one tray, and larger slices like oranges and grapefruit on another. Smaller slices dry quicker and it’s easier to remove the tray when done. If you don’t have another baking tray then make sure to keep an eye on smaller slices.

Part 2: Drying in the oven

The full bake times will depend on which fruit you’re drying.

• Blood oranges (3-4 hours)
• Cara Cara oranges (3-4 hours)
• Navel oranges (3-5 hours)
• Lemons (2-3 hours)
• Limes (2-3 hours)
• Grapefruit (5 or more hours)

Set the timer for two hours (or 1 hours for lemons and limes). After two hours, flip the citrus over so the other side can be exposed and dry. Add additional baking time as needed. After the full amount of time has passed, check on your citrus slices to determine how they’re drying and how much more time is needed.

You will know the slices are done when they’re completely dry to the touch, have a glass like appearance, and have shrunken in size.

Part 3: Storing

Store unused dehydrated citrus slices in an airtight container. To store for up to a year or more, keep in a cool, dark, and dry place and make sure there is no moisture in the container. I prefer to use them within the year if using for edible purposes.

FAQ’s

Can I use The Convection Setting?

Yes! A convection oven uses a fan that helps circulate the air and is ideal for drying citrus.

How Do I Use a Dehydrator?

Set the dehydrator to 135°F. Dehydrating will take longer depending on the size of the fruit (6-12 hours).

Do I Coat The Parchment Paper With Baking Spray?

I suggest not coating it because the oil delays the drying process.

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