Dehydrating Citrus Peels
Dehydrating citrus peels concentrates the essential oils into a shelf-stable ingredient perfect for flavoring doughs, stews, or teas. The process requires low, consistent heat to drive out moisture without scorching the oils that give the peel its character.
Start with clean, organic fruit.
Since the peel is the only part you are keeping, ensure the fruit is scrubbed well and free of wax. Avoid the white pith as much as possible, as it carries a bitter edge that becomes concentrated once dried.
- vegetable peeler
- paring knife
- dehydrator or oven
- baking sheet
Minimal Pith Extraction
Use a sharp peeler to take only the colored zest. If you snag white pith, scrape it away with a knife before drying; the pith will turn woody and unpleasantly bitter.
The method.
Wash and dry the citrus
Scrub the fruit under warm water to remove surface wax, then dry thoroughly with a clean cloth.
Strip the zest
Use a vegetable peeler to remove wide strips of zest, avoiding the white pith. If the strips are too thick, lay them flat on a cutting board and shave the underside with a sharp paring knife.
Arrange for airflow
If using a dehydrator, lay strips in a single layer on the trays. If using an oven, place them on a parchment-lined baking sheet, ensuring they do not overlap.
Dry at low heat
Set your dehydrator to 135°F (57°C). If using an oven, set it to the lowest possible temperature, often 150°F to 170°F, and prop the door slightly open with a wooden spoon to allow moisture to escape.
Check for crispness
The peels are done when they snap cleanly rather than bending. This usually takes 4 to 6 hours depending on humidity.
Other turns to take.
Citrus Powder
Once the peels are completely dry and cooled, pulse them in a spice grinder until they become a fine, potent dust.
Candied Dried Peels
Simmer peels in simple syrup for 10 minutes before dehydrating for a sweetened, chewy finish.
When it doesn't go to plan.
Store dried peels in a glass jar away from direct light to prevent the oils from fading.
If using an oven, monitor closely; the thin edges can turn dark and toasted quickly if the heat is too high.
Place a small food-grade desiccant packet in your storage jar to ensure the peels remain brittle over time.
The ones that keep coming up.
Can I use the white pith?
Technically yes, but it contains compounds that become astringent when dried. It is best to remove it for a cleaner flavor.
How long do these last?
When kept in an airtight container in a cool, dark place, they remain fragrant for up to six months.
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