Dehydrating Citrus Peels
Citrus peels house the essential oils that give zest its potency. When dried correctly, they concentrate those aromatics for use long after the fruit itself is gone.
Remove the pith, save the zest
The white inner layer, the pith, is bitter and hinders the drying process. Peel deeply enough to get the color, but leave the white behind.
- vegetable peeler
- parchment-lined baking sheet
- dehydrator or oven
What goes in.
- 4-6organic citrus fruits (lemons, limes, oranges, or grapefruits)
Knowing when it is done
The peel is fully dry when it is brittle and snaps immediately upon bending. If it bends or feels leathery, it still contains moisture and will mold if stored.
The method.
Clean the fruit
Scrub the skins under warm water to remove any wax or debris and pat them thoroughly dry.
Strip the peel
Use a vegetable peeler to remove wide strips of the peel. If you catch a large amount of white pith, trim it off with a paring knife.
Arrange the pieces
Lay the strips in a single layer on your dehydrator tray or a parchment-lined baking sheet, ensuring they do not overlap.
Dehydrate
Set your dehydrator to 135°F (57°C) for 3 to 4 hours. If using an oven, set it to the lowest possible setting with the door propped open slightly to vent moisture.
Store
Let the peels cool completely to room temperature. Once cool, seal them in an airtight glass jar away from direct light.
Other turns to take.
Citrus Powder
Pulse the brittle, dried peels in a spice grinder until you reach a fine dust. Use this to coat rims of glasses or fold into spice rubs.
Tea Blends
Combine dried orange peels with loose-leaf black tea or dried hibiscus for a concentrated citrus note in your infusions.
When it doesn't go to plan.
Always use organic fruit when possible to avoid waxy residues or pesticides on the skin.
If you live in a humid climate, add a small food-safe desiccant packet to your storage jar to ensure the peels remain brittle.
Do not crowd the tray; airflow is the primary driver of successful drying.
The ones that keep coming up.
Can I eat the pith if I don't mind the bitterness?
You can, but it dries much slower than the zest and often traps moisture, which increases the risk of spoilage in long-term storage.
How long do dried peels last?
Stored in a cool, dark place in an airtight container, they will retain their potency for up to six months.
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