|Nutritional Guidelines (per serving)|
|Servings: 2-6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When enjoying citrus fruits like oranges and lemons, you end up with a lot of waste. Unless you're adding tons of zest to your dishes, the peel ends up in the trash. It's a shame since there's a lot of good citrus flavor and aroma stored in the peel. One great way to preserve and harness this flavor is by drying lemon and orange peel.
While dried orange peel and lemon peel are sold in markets and natural food stores, they can be difficult to find. The good news is that dried citrus peel is quite easy to make at home, and can be made with or without the help of an oven—no fancy dehydrating equipment required.
Be sure to use organically grown citrus fruit with untreated, pesticide-free peels and wash and dry them well before beginning. Oranges like navel, Valencia, or cara cara are great for drying, as are lemons, limes, tangerines, and grapefruits. Once your peels are thoroughly dried, you can leave them whole or grind them in a spice grinder to form a fine powder.
Dried orange peel or lemon peel can be used to make your own DIY cocktail bitters or homemade vermouth. Another idea: Add them to a mulling spices mix for making aromatic hot mulled cider or mulled wine (vin brulé). Homemade mulling spices make a great holiday gift.
- 2 organic oranges (or lemons or any other citrus, like tangerines, limes, grapefruit, pomelo, blood orange, bitter orange, etc.)
Gather the ingredients.
Use a fine-bladed paring knife or sharp vegetable peeler to trim away just the colored part of the skin, leaving the bitter white pith behind. Not only does the white part have a bitter flavor, but the peels will also take much longer to dry if the spongy white pith is still attached. Use a knife to scrape off any pith clinging to the peels.
No-cook method: Lay the strips on a plate (with the inside of the peels facing upwards) and let them dry in a warm, well-circulated, sunny place at room temperature for 3 to 4 days, until they have shriveled, lost their moisture, and are crisp.
Speed method: If you are short on time, you can also dry them in a 200 F oven, spread on a parchment paper-lined baking sheet, for about 25 to 30 minutes. If the peel starts to brown, turn off the oven for a few minutes and rotate the pan. The peels will curl up and turn stiff when they're dry.
Store the cooled, dried peels in a cool, dark place in a clean, airtight container. They will keep for up to a month.