Why Dehydrate Citrus Fruits
Sour or sweet, juicy and colorful, citrus fruits such as grapefruits, oranges, tangerines, limes, and lemons, are very well-known for their high content of vitamin C or ascorbic acid.
The vitamin C is something we need on a daily basis, especially when we are out for hiking or backpacking. A diet rich in citrus fruits (vitamin C) can help us rebuild tissues and bones, reduce inflammation, lessen the symptoms of cold and boost immunity.
Citrus is the only fruit in the world in which vitamin C remains in the natural form throughout a long time that makes it an ideal candidate for drying.
Dehydrated lemon and orange slices can add flavor and color to your hot or cold trail drinks. Peeled and dried grapefruit or tangerine wheels make a tasty hiking snack.
Dehydrated citrus fruits can be also ground to sprinkle over cereals or granolas, to spice up muffins, bread, soups or sauces. The citrus powder can be mixed with salt and other herbs and spices to make rubs for fish, seafood, and chicken.
How To Dehydrate Citrus Fruits
Wash and dry citrus fruits. Slice into 1/4” (4-6mm) thick slices.
Notes: The white pith of both grapefruit and oranges is extremely bitter. If you want to make citrus chips, peel fruits and discard white pith before slicing.
Place citrus fruit wheels on a dehydrator mesh sheets.
Dry at 135F/57C for 4-8 hours until crisp and brittle.
Using coffee grinder or spice mill, grind dried fruit slices into powder. Store in an airtight container in a dark, cool place.