How to Dehydrate Citrus Fruits in a Conventional Oven

Dried slices of lemon can used in an olive oil infusion, for an intense citrus flavor.

Although you can store fresh citrus fruit in the refrigerator for three to eight weeks, it isn't always easy to utilize before it spoils. Dehydration provides two separate functions -- one as a craft supply and the other as a seasoning. Dried citrus slices are not recommended for ingestion, as the excessive juice content can create an unappealing taste and texture when dried. However, you can use the slices in potpourri or other homemade decorations, while you can grate the rinds and use them in baking and cooking for a burst of citrus flavor. Does this Spark an idea?

Print this article

Citrus fruits, such as grapefruit or oranges
Kitchen knife
2 towels
Parchment paper
Baking sheet
Spatula
Lemons, limes or Valencia oranges
Vegetable peeler
Blender or food processor
Airtight container

Instructions

Dried Citrus Slices
- 1
  
  Wash the orange under cold running water. Slice the orange crosswise against the grain, making uniform cuts. In order for the slices to dry evenly, even slicing is imperative.
- 2
  
  Place slices in a clean towel, and cover with a second towel. Gently press the slices to remove as much of the juice as possible. Carefully remove any seeds.
- 3
  
  Preheat the oven to 170 F. Line a baking sheet with a piece of parchment paper. Arrange the fruit slices in a single layer on the sheet.
- 4
  
  Place the pan in the oven, and bake for one to two hours. Turn over the slices with a spatula halfway through dehydrating. The process may take longer if there is an excessive amount of juice. Open the oven door occasionally to release any built-up steam.
Dried Citrus Rind
- 5
  
  Select citrus fruits with brightly colored skins that are blemish-free. Valencia oranges have the most pleasant flavor of all the orange types. Wash the fruit under cold water and dry with a towel.
- 6
  
  Peel the skin of the fruit using a peeler. Make sure to get as little of the white pith as possible, as the most intense flavors are in the thin rind.
- 7
  
  Preheat the oven to 150 F or less. Spread the rind thinly on a baking sheet. If using different types of citrus, keep the rinds separate by using multiple pans. Place the sheet in the oven, and dry for several hours until brittle.
- 8
  
  Remove the pan from the oven and allow the rinds to cool. Place in a blender or food processor to break apart the rinds into a fine texture. Store the rinds in an airtight container.

Tips & Warnings

Combine dehydrated orange rinds with sugar for a unique topping for baking.
Dehydrated blood oranges have an intensely dark color that can be used in crafts, such as ornaments or candles.