Recipe for dried citrus fruits
The citrus fruit family has lined up for a group portrait after drying.
A dehydrator is a lovely kitchen gadget for drying/dehydrating oranges, limes, and lemons.
I use the lime slices to add a nice flavor to a glass of water, for example – and the lemon slices make black tea particularly delicious. So far, I’ve mostly used the orange slices as a snack, but I’m considering pulverizing them for orange mousse, lemonade, or something similar…
The quantities don’t matter much when dehydrating. The most important thing is that your ingredients are of the same thickness, so they will require the same amount of time to dry. But once you’re at it, you might as well make a large batch.
Dried citrus fruits
Equipment
- Dehydrator
Ingredients
- Lemon
- Lime
- Orange
Instructions
- Slice orange, lime, and lemon very thinly.
- It is best to use a mandoline slicer.
- Set your dehydrator to 55 degrees Celsius (131 degrees Fahrenheit).
- Place the fruit slices on the dehydrator tray, ensuring they don't overlap or touch each other.
- Dry them until they are completely dry throughout. I left mine for 22 hours.
- The low temperature is to avoid discoloration, especially of the lemon slices.
- I allowed my slices to dry further after taking them out of the dehydrator and before placing them in jars. This ensures they are dry and moisture-free, helping them stay crisp and dry.