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DIY: Dehydrated Citrus Wheels

Teri & Jenny
5 from 1 vote

Ingredients
  

  • 8 tangerines, sliced into ¼” thick wheels
  • 8 Meyer lemons, sliced into ¼” thick wheels
  • 8 limes, sliced into ¼” thick wheels
  • 16 key limes, sliced into ¼” thick wheels
  • 5 blood oranges, sliced into ¼″ thick wheels
  • 3 tangelos, sliced into ¼” thick wheels
  • 3 grapefruits, sliced into ¼” thick wheels

Instructions
 

  • Preheat oven to 170˚F.
  • In batches (each type of citrus at a time), arrange slices onto cooling racks and place each cooling rack onto a baking sheet.
  • Place wheel into the oven and fully dehydrate (specific times listed below).
  • Wheels should be completely dry and slightly pliable to the touch. Remove from the oven and allow to cool completely.
  • Great to use in hot teas, chopped into sauces and stews, pureed and used in a rub, or even used as a mild potpourri.

Timing

  • Tangerines: 5 1/5 to 6 hours, rotating baking sheets every 2 hours
  • Meyer lemons: 4 to 5 hours, rotating baking sheets every 2 hours
  • Limes: 4 to 5 hours, rotating baking sheets every 2 hours
  • Key Limes: 3 to 4 hours, rotating baking sheets every 1 1/2 hours
  • Blood Oranges: 6 to 7 hours, rotating baking sheets every 2 hours
  • Tangelos: 7 to 8 hours, rotating baking sheets every 3 hours
  • Grapefruits: 8 to 9 hours, rotating baking sheets every 3 hours
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