Dried Orange and Lemon Rinds

Getting rid of the guilt… do not throw out orange and lemon rinds!

I always felt a bit guilty throwing out the rinds of oranges and lemons after juicing. So now when I know that I will be juicing lots of oranges and lemons, I make plans to recycle the citrus rinds instead of throwing them into the rubbish (at least the bin smelt nice), it just seemed such a waste of so much scent and flavour.

Recycle

choose fruit that feels firm and free of blemishes

One of my favourite ways of recycling citrus rinds is to dry them or make candied orange peel. It’s a simple process and much more rewarding than having a rubbish bin that smells nice! Always choose citrus fruit that feels firm and free from any blemishes.

I always wash the citrus fruit in hot water and gently scrub with a vegetable brush, this  helps to remove the wax coating. Organic citrus fruit don’t always have this wax coating.

Removing the rind

When removing the rind of citrus fruit I use my swivel vegetable peeler ( y-shaped ) for the task, resulting in thin parings of citrus rind with none of the bitter pith. Avoid using a knife, it’s harder to get the same results.

Drying

Before juicing the citrus fruit,  pare the rind using the swivel vegetable peeler. I have a small dehydrator (not a necessity)  which I use for drying citrus rinds, but you can use an oven.

drying orange rind in a dehydrator

Take the prepared citrus rind and lay skin side down in a single layer on a baking tray. Place the tray into the oven and turn the temperature to its lowest setting. Drying the citrus rinds can take anywhere between one and  two hours, depending on how low the temperature of your oven can go. Aim for about 50C/122F setting or lower by propping the oven door open with a wooden spoon. Once the citrus rinds feel dry and crisp to touch, they are done.

OR

Take the prepared citrus rind and lay skin side down, in a single layer on a baking tray. Leave the citrus rinds to air dry for a day or two until dry and crisp.

Store the dried citrus rind in a clean jar or airtight container until needed. A great store cupboard item to have.

Ways of using the dried lemon and orange rind:

  • I like to add a few pieces of dried lemon or orange rind into some of my marinades and dressings, infusing them with citrus flavours.
  • When making a fruit salad I like to add some dried pieces of lemon and orange to marinate with the fruit for a few hours, removing them before serving.
  • Sometimes I like to add dried lemon to my green tea.
  • I like to infuse a jug of water with some dried lemon, giving a slight citrus taste to the plain water.
  • At Christmas when making mulled wine my dried citrus rinds come in handy.
  • When I am roasting fish, meat, poultry or vegetables I will throw in a few pieces of the  dried citrus rind into the roasting pan to add a citrus note to the food…e.g. I add lemon with white fish, orange with salmon, lemon with lamb and chicken, orange with duck and orange with carrots and pumpkin.

This list could go on but hopefully I have given you enough good reasons for ”  not throwing out your orange and lemon rinds”.

Do you dry citrus rinds? What is your favourite way of using them?

About these ads

12 Comments

  1. I love the citrus peels for hot tea. Have you dehydrated anything else? I just finished dehydrating pumpkin and made pumpkin pie with the dehydrated pumpkin from last year. You will have so much fun with your dehydrator. I have apple slices in mine now for dried apple pies, so there are 10 trays of apples making the house smell wonderful. Have fun with that dehydrator. Yellowrock Country Girl

    • foodandtools says:

      I have not tried pumpkin yet but may do at some point. I have semi-dried the tomatoes and then marinated them in olive oil which turned out great. The apples do leave a lovely smell while dehydrating, I will add them to my fruit cakes for christmas.

  2. www.abouthouston.wordpress.com says:

    I was in the store today and came across a “Buddha’s Hand” citrus fruit. (which I have a really cool pic of if you want it) I have a few good ideas on how to use it but have way too much fruit to cook with it all today. This is a great suggestion on how to keep the rest of it AND more ideas on how to use it. Thanks!

    • Moya says:

      What an interesting picture, I have never seen a citrus fruit quite like the “Buddha’s Hand” before. It is kind of Alien looking! Now I know where to find a “Buddha’s Hand” photo! Thanks for the information. :)

  3. Pingback: Preserved Lemons | Food and Tools

  4. Pingback: Butternut Squash Soup with Miso and Togarashi Seasoning | Food and Tools

Love to know what you are thinking. All comments and likes are very much appreciated :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 628 other followers

%d bloggers like this: