If this is your first time drying or it has been awhile, it is recommended that you read General Drying Information before beginning.  

1. Selection & Ingredients for Dried Citrus Peel

  • Peels of citron, grapefruit, kumquat, lime, lemon, tangelo and tangerine can be dried.
  • Thick-skinned navel oranges dry better than thin-skinned types.
  • Select fruits without mold or decay and no color added to the skin. 

2. Equipment

  • Use clean, food-grade dehydration equipment or an oven with drying trays or racks that allow for good air circulation.
    • Many types of food dehydrators can be used and are explained in detail in Food Dehydrators.
  • Storage containers
    • Clean, dry home canning jars, plastic freezer containers with tight-fitting lids or plastic freezer bags
    • Vacuum packaging is also a good storage option
  • Cutting board
  • Knife
  • Timer or clock

3. Prepare Ingredients

  • Scrub fruit well with brush under cool running water.  
  • Thinly peel outer 1/16 to 1/8-inch of fruit.
    • Avoid white bitter pith.

4. Dry

  • Arrange peels in single layer on drying trays.
  • Dry at 140 degrees F (60°C) in an oven or dehydrator.
  • If necessary, turn pieces over every 3 to 4 hours during the drying period.
    • Fruits can scorch easily toward the end of drying, so monitor more closely as drying nears completion.
    • Dry citrus peels until crisp. 
  • Total Drying Time: 8-12 hours in a dehydrator (may take up to twice as long in a conventional oven) 

5. Store

  • Store small amounts of cooled, dried citrus peels in moisture-vapor-proof containers or bags.
  • Label packages with name of product, date and method of pretreatment and drying.
  • Store in a cool, dry, dark place or in the refrigerator or freezer.
    • Properly stored, dried fruits keep well for six to 12 months.
    • Discard dried foods that have off odors or show signs of mold.