Home Cooking

Drying citrus peels

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 7

Drying citrus peels

RelishPDX | Mar 25, 2012 03:59 PM

I've been running through 5 or 6 tangelos a day making juice in the morning, and lately they've had very thin skins/peels with almost no pith. As I tossed out another load of them today I thought about how to dry these and use them to make Tangelo Beef, instead of Tangerine Beef.

Does anyone have any tips for what to consider for the drying process? I'm not sure if I should try to scrape the minor bit of pith off the tangelo halves or just leave it, or how to dry these in the oven. I don't have a food dehydrator, but it should be a simple thing, right? Dry until brittle, store, then use as needed in recipes? The dried peels in the Asian grocery stores look very dark, shriveled and unappetizing.

Want to stay up to date with this post?

Recommended From Chowhound