Learn how simple it is to make dehydrated citrus at home. It’s essentially a two-step process: slice and dry.
Slice the fruit thinly and dry it until all moisture is removed. That’s all it takes.
Dried lemons and limes are excellent in herbal teas, while dried orange slices make lovely seasonal decorations with cranberries. Dehydrated citrus also works well as a cake garnish or floated in punches.
Variations
This method works for any citrus: oranges, lemons, limes, grapefruit, blood oranges and small key limes will all dehydrate the same way.
How to use dehydrated citrus
Dehydrated citrus adds fragrance and flavor to tea blends—try a summer mix of white tea with lavender and a touch of mint. Use slices as cake decorations or in cocktails and punches. You can also rehydrate the slices briefly and add them to juices or compotes.
Tips for making dehydrated citrus
Make your slices as thin and even as possible. A sharp serrated knife or a mandoline will give the cleanest cuts. Even thickness ensures the pieces dry at the same rate.
Drying time
Drying time varies depending on several factors:
- Slice thickness — thinner slices dry faster.
- Humidity — dryer air speeds dehydration.
- Temperature — recommended range is 125–140°F (52–60°C); I used 131°F. If your oven’s lowest setting is higher, watch closely.
- Air movement — dehydrators have fans that help; typical ovens do not, so drying may take longer.
Save this recipe
Pin this method for later use if you want to keep a reminder on your Pinterest board.
If you try this recipe, I’d love to hear how it turned out—leave a comment or share a photo on social media.
Dehydrate Citrus Recipe
Ingredients
1 lime, 1 lemon, 1 orange (or any combination of citrus)
Directions
Slice fruit evenly into approximately 1/4-inch rounds. Arrange slices so they do not overlap, then dry using one of the methods below.
Using a dehydrator
- Arrange citrus rounds on trays without overlapping.
- Set temperature to 125–140°F (52–60°C).
- Dry 10–16 hours. Begin checking at 10 hours and then every hour or two until fully dry.
Using the oven
- Preheat oven to 200°F (93°C) or the lowest setting available.
- Place a wire rack on a baking sheet and arrange slices without overlap.
- Bake 10–14 hours, checking the fruit beginning at 6 hours and then periodically until dry.
Notes
Slices may dry at different rates. Remove fully dried pieces as you find them. After cooling, store dehydrated citrus in airtight containers in a cool, dry place.
Approximate nutritional information
Per orange (approximate): Calories 86, Fat 0 g, Cholesterol 0 g, Sodium 0 mg, Carbohydrates 21 g, Protein 2 g. Nutritional values are similar to fresh fruit on a per-fruit basis; values will vary by fruit size and variety.
(These values are approximate and will vary with your ingredients.)
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