Dehydrate unused citrus rinds to use in recipes calling for fresh zest. (2024)

FAQs

How do you dehydrate zest? ›

Spread zest equally on dehydrator tray lined with parchment paper. Place in your dehydrator and dry at 130°F for 2 hours. Break zest clumps apart and stir zest to make sure they are drying. Dehydrate for 1 to 2 hours at 130°F.

Storing tips

Store your dry citrus fruits in an airtight container in a cool, dry place. The citrus will last for up to a year as long as it's stored properly and the fruit is completely dehydrated. If there's any moisture left in the fruit then it may become moldy, so remember to dry it out completely!

Because zest occupies such a small amount of space, a toaster will suffice to dehydrate it. Whatever oven you use, set its temperature very low, around 170°F. Break the zest clumps up with a fork every 15 minutes and dehydrate for about 45 minutes total or until the zest has dried out.

Spread the peel in a single layer on a parchment-lined baking sheet and bake in a 200°F oven until they curl and harden slightly – 25 to 30 minutes. Remove from the oven and cool completely. Store in an airtight container for up to 3 months.

Only pull off the colored portion leaving the white, bitter pith behind. Spread it in a single layer on a plate or waxed paper and leave it exposed to the air until it is dry enough to be brittle (a couple of days). Store the dried zest it in a sealed jar in a cool, dry place.

We recommend using a vegetable peeler to easily peel just the outer rind into strips. 3Spread the peels onto an Excalibur® Dehydrator tray in an even layer. If your pieces are small, line the tray with a ParaFlexx sheet. 4Dry at 115° F for 4-8 hours or until they are completely dry and no longer flexible.

If kept properly stored, dried fruits can last for several months after the expiration date. In fact, even if they are just stored in the pantry, they can last from six months to a year after the expiration date as long as the container is airtight and properly sealed after each use.

The citrus flesh will still be slightly tacky, but once they cool they will be brittle. How do you store Dehydrated Citrus? Store in an airtight container in a cool and dry place.

Dried lemon peel is lemon zest that has been dehydrated, so it's a fantastic lemon zest substitute. That said, the flavor is much more intense, so use two-thirds less dried lemon peel than the zest called for in a recipe. In other words, if you need 1 tablespoon of lemon zest, use 1/3 tablespoon of dried lemon peel.

Can you save orange peels for zest? ›

Unless you plan to use the zest right away, stashing large slivers of citrus peel in your freezer is a great way to preserve their flavor until the day it's needed.

If using a dehydrator, dry them for 10-12 hours at 95 degrees. You'll know they're completely dry when they snap and don't bend. If you're using an oven, preheat to 200°F and bake for 2 to 3 hours, until the citrus peels have completely dried out and start to curl up on the edges.

Place the trimmed peels directly on a mesh sheet and dry at the same time as the orange pieces at 135°F (57°C). Photo: Dehydrated orange, lemon, lime, and grapefruit peels after four hours. Remove citrus peels when they become brittle, after about four hours.

Including the pith and not just the citrus zest adds benefit because it is particularly high in citrus pectin and soluble fiber. Peel is also high in essential oils, phytochemicals, immune-supporting vitamin C, and other antioxidants.

Once dried, the lemon zest will keep in an airtight container for 6-12 months. Please make sure the container is airtight, as any moisture in the air can make the peel soft, and then it can go bad.

Freezing citrus zest produces less waste and gives you a flavorful ingredient whenever you need it. Here's how to freeze zest, plus some favorite ways to use it.

Break zest clumps apart and stir zest to make sure they are drying. Dehydrate for 1 to 2 hours at 130°F (55°C). Store in an air-tight container; in a dark place for up to a year.