Dried Citrus
Equipment
Materials
- citrus fruits (lemon, lime, blood orange, cara cara orange, navel orange, or grapefruit)
Instructions
- Preheat your oven to 200°F (93°C). Line a baking tray with parchment paper.
- Start by washing and drying your citrus. Use a sharp knife to cut thin slices, 1/4-inch thick. If the slices are too thick, it will take a very long time to dehydrate properly.
- Arrange the citrus slices so they don't overlap. If you're drying multiple kinds of citrus, place smaller citrus like lemons and limes on one tray, and larger slices like oranges and grapefruit on another. Smaller slices can finish dry quicker and it's easier to remove the tray when done.
- Set the timer for two hours. After two hours, flip the citrus over so the other side can be exposed and dry. Add two more hours to your timer. Check on your citrus slices often to determine how they're drying and how much more time is needed.
- You will know they're done when they're completely dry to the touch, have a glass like appearance, and have shrunken a bit in size.
- Store 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.
Notes
- Slice the fruit no more than 1/4-inch thick or it will take a very long time to dry.
- Store in a cool dry place, free of moisture to keep these for years.
- If these citrus slices are for consumption, I like to use them within a year.