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Drying Citrus Peel, 55°C
Dehydrating citrus peel is incredibly easy
to do, and has a myriad of uses. You can
use a variety of citrus fruits to make peel
- grapefruit, oranges, lemons, limes and
mandarins. It’s good to experiment with
different citrus fruits as they all have very
different flavours and aromas. Note that the
citrus peel will change colour slightly during
the dehydrating process. Don’t worry as it’s
just the water being removed and the flavours
and oils concentrating.
Refer to the Drying Fruits section on the next
page for more general information on fruit.
Below find some handy hints on making and
using dried citrus peel.
Hints and Tips
• Use fresh citrus. This makes it easier to
remove the skin without getting too much
of the pith. The pith is the white area
between the skin and the fruit. It’s sour
and quite bitter. If you dry the skin with
pith the finished citrus peel will have a
slightly bitter taste.
• When removing the skin it's easier when
the fruit is whole. Using a sharp knife
gently cut the skin off. If this is too
difficult you can always use a vegetable
peeler or a zester.
• Storage. Keep citrus peel in an air tight
container/ bag. Citrus peel can be kept for
up to one month if stored in the correct
conditions.
• Citrus peel has been used for centuries.
It is used a lot in Moroccan and Eastern
African cuisines.
• Olive Oil. Place a citrus peel in olive oil.
This will give your oil a citrus flavour which
is great for baking or even salad dressings.
• Curries. Place citrus peel in curries or slow
cooked casseroles. Add to your dish when
adding the majority of the liquid. This will
add a great depth of flavour- remove the
citrus peel before eating though!
• Potpourri. Place citrus peel in pot pourri for
a change.
• Baking. Finely grind citrus peel and add to
sugar for baking. Even grind up and add to
salt.
• CAUTION: Due to the concentrated oil levels
in citrus peel, it can be used as a fire
starter. Be careful as it sparks easily.