Dried oranges are a natural treat, a healthy addition to your diet, with their refreshing citrus taste and aroma.
Sweet and sour, dry but juicy and colourful. Dried oranges are high in vitamin C, particularly ascorbic acids, which our bodies need daily. Vitamin C is essential for bones and connective tissues, muscle inflammations and blood vessels. It helps our bodies absorb iron, needed for red blood cell production.
Next time you’re out shopping, and oranges or other citrus fruits are on special, remember, it’s straightforward to dehydrate them. Any varieties of orange can be dried, from the popular navel orange to the juicy valencia orange, and if you want delicate pieces, I recommend seedless tangerines or kumquats.
How to dehydrate oranges.
Wash and dry citrus fruits. Slice into 1/4” (4-6mm) thick slices.
Notes: The white pith of both grapefruit and oranges is exceptionally bitter. If you want to make citrus chips, peel fruits and discard white pith before slicing.
Place citrus fruit wheels on dehydrator mesh sheets.
Dry at 135F/57C for 4-8 hours until crisp and brittle.
If you want a dried orange powder, using a coffee grinder or spice mill. Store in an airtight container in a dark, cool place.
Remember, the thinner you slice your fruit pieces, the quicker they will be completely dehydrated and the easier it will be to get them crispy.
Ten things to do with dried oranges.
Eat them; they are lovely to snack on when picnicking or out walking.
Dice them into small pieces and sprinkle them over cereal or granola.
Cube then and add them to your scones recipe or use them as a decorative garnish to top your fruit cake.
Mix the citrus powder with salt, herbs and spices to make rubs for fish, seafood and chicken.
Dip them in milk, white or plain chocolate.
Put them into a jug of water, leave to infuse and enjoy their subtle refreshing flavour.
Add them to chicken, fish or meat dishes.
Serve them with or in your favourite cocktails as a sweet and complimentary snack.
Add them to your mulling spices and seasonal fruit punches.
And if you’ve got any unused, they’d look beautiful added to homemade candles, tied in a garland with ribbon or in potpourri.
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