How to Dehydrate Citrus

Step one

Wash citrus well. Even if using organic, you should soak and wash the citrus to remove any residue and wax on the skin.

Soak in a 50/50 solution of water and vinegar for about 15 minutes. Scrub with baking soda if you feel it necessary.

Step Two

Slice citrus into 1/4″ slices (6-7 mm). A sharp, serrated bread knife makes a good knife if hand-cutting.

Tip: If using a mandoline or meat slicer, cut the end of the citrus fruit to give yourself a flat surface.

Tip 2: PLEASE remember to wear a protective cutting glove when using a mandoline. Even if you can use the guard that comes with the machine, hands, and surfaces become slick.

Step Three:

Place slices on trays. You can pack them fairly close together without overlapping. Some airflow is nice, but they don’t need much space, nor will they shrink much.

Dry at 125°F/52°C or lower for 18-36+ hours.

While the recommended temperature for fruit is 135°F/57°C, citrus often browns during the drying phase as the sugars brown from the heat. Dropping the temperature can help prevent that, though you do have to add a little more time to the drying process.

You can use a liner such as silicone mesh or parchment paper, but it’s unnecessary.

Tip: Flip your slices after the three to four-hour mark, and every five hours to keep them from sticking to your trays.

Step Four:

Test. Allow a sample or two to come to room temperature. It is fully dry when you can snap it in two easily, and there is no moisture in the cells of the flesh.

Step Five:

Condition. The conditioning process is essential to allow all slices to come to a median humidity and check for any moisture issues. This helps prevent mold in storage. If you haven’t heard about the concept of conditioning, you can check out this blog post that teaches how to condition dehydrated food.

Step Six:

Store in an airtight container for up to eighteen months, though you’ll likely get a much longer time with proper storage techniques.

Oven Directions:

1. Slice citrus into ¼” slices.
2. Place parchment paper onto a metal cooling rack.
3. Place lemon slices in a single layer.
4. Turn the oven to the lowest temperature, preferably 170°F/60°C or below.
5. Use a wooden spoon or other oven-safe silicone mitten to crack the door if it’s too hot.
6. Flip citrus after 2 hours.
7. Dry until completely dry, approximately 4-6 hours.
8. Store as above.

Dehydrating Citrus Varieties

You can get more specific information on drying your favorite type of citrus here:

• Citrus
• Grapefruit
• Lemon
• Lime
• Orange (Blood orange, mandarin, navel, Cara Cara, etc.)

How to Make Citrus Powder

Dry fruit thoroughly with the instructions above. Your citrus slices must be completely dry before powdering.

1. Break slices up into the grinder of your choice. I often use a NutriNinja bullet blender, but a coffee grinder or large blender works well, too.
2. Pulse your grinder four or five times before commencing a sustained grind.
3. Strain the powder with a fine-mesh strainer, then grind the leftover bits again.
4. Condition: Place powder on parchment paper on a cookie sheet in a warmed (but off) oven OR back into your dehydrator in coffee filters, muffin papers, etc., to dry for 15-30 min
5. Allow to come to room temperature, then store in an airtight container, preferably with a moisture absorber. Follow these tips to prevent clumping in citrus powder.