How to Dehydrate Limes

You can dehydrate limes in your oven without having to purchase a dehydrator. Dried limes add tangy flavor to beverages and many dessert recipes. If you like making your own potpourri and candles, limes can add an attractive and aromatic touch to your craft. The process does take some time and patience but is surprisingly simple and very rewarding.

Things You'll Need

• Limes
• Vinegar
• Knife
• Colander or strainer
• Ascorbic acid
• Cookie sheet
• Parchment paper
• Glass or plastic containers

Instructions

1. Select limes that are fully ripened but not mushy or overripe. Wash the fruit in water with 1 or 2 tsp. of vinegar to clean and to cut through any wax that may have been used on the limes. Rinse well with clean water and dry the limes.

2. Prepare a pretreatment for the limes to keep them from turning dark or brown. Dissolve 2 tbsp. of pure ascorbic acid in a quart of warm water, suggests the Michigan State University Extension. Ascorbic acid---citrus acid-- is usually sold in powder or crystals. Find it at the grocery store in the canning section or sometimes in the spice section. If used in proper measurement the acid will not add any flavoring to the limes. Mix the water and ascorbic acid together in a large bowl.

3. Slice the limes in pieces no larger than 1/4 inch thick, making sure that the slices are as close to the same size as possible so that they dry evenly.

4. Place lime slices in the bowl of water and citric acid; soak for 10 minutes. Drain well in a colander or strainer.

5. Preheat your oven to 140 degrees Fahrenheit. You do not want to cook the limes, you just want to allow all the moisture to evaporate.

6. Place parchment paper on a cookie sheet and lay your fruit out in a single layer on the paper. Make sure no lime slices are overlapping.

7. Dehydrate limes for 10 hours, then remove them from the oven. Allow the fruit to cool to room temperature. Check to make sure the slices are dry; the finished consistency should be brittle. Test that all the moisture is gone by taking two or three random slices and crushing them in your hand. If there is no moisture, they are dehydrated. If the limes feel moist at all return them to the oven for three to four more hours or until they are completely dried out.

8. Ensure the limes are dehydrated by placing them in a glass or plastic container; this is called conditioning. Limes are prone to mold and microbial growth if not completely dried. Fill the containers approximately two-thirds full of fruit and cover lightly to store in a warm, dry area of your home. Check on the limes daily for four to 10 days and shake the container to separate. If you notice moisture beads or condensation on any of your daily visits return the limes to the oven for further dehydrating.

9. Store the dehydrated limes in plastic bags, boxes or containers and label with the date.Your limes will keep well for up to one year.

Tips & Warnings

• If you do not want to use lime slices you can dry just the peel instead. Only use the green part of the peel and not the white. Cut drying time in half.

References

• Michigan State University Extension: Pre-drying Treatment for Fruit
• Colorado State University: Drying Fruit

Resources

• How to Dehydrate Limes and Other Fruit