Preparation:
Most members of the citrus family air dry well. Small fruits, such as kumquats and key limes can be dried whole. Slices, strops of peel and shapes cut from larger fruits can take 2 or 3 days to air dry to total crispness in a warm dry spot that ranges in temperatur from 65 to 100 degrees. The skin and thinkly sliced fruits and grapefruits, oranges, lemons, and limes, as well as peels of tangerines, all hold their color and fragrance as they dry.
Peel the remaining membrane away from the skin (after you have squeezed the juice or eaten the fruit.....you can freeze the juice in ice cube trays then transfer to ziploc bags for use in recipes). Cut away the pit, or inner white part of the skin with a small sharp knife, leaving the pieces of the outer skin intact. Slice the skin into toothpick size strips and lay them in a single layer on a baking sheet or in a flat basket in a warm, dry place with a temperature range of 65 to 100 degrees. Allow 2 or 3 days for the peel to air dry to total crispness. If you have a gas oven with a pilot light, place the baking sheet inside for 24 hours. When you remove the strips of peel they will be crisp and dry. |
