It’s been spring for more than two weeks now, but today I finally felt it. I walked to work without a coat, though my down-the-hall neighbor did raise an eyebrow at my wardrobe choice as we rode the elevator downstairs together (my mother need not worry, living in a building with hundreds of retired Jewish women means I never lack for vocal commentary on my seasonal appropriateness. I have been told to go home and get an umbrella on multiple occasions).
Last week, before this balmy weather arrived, I was doing everything I could to brighten both my mood and the state of the kitchen and so tackled one final citrus preservation project. This one is so easy that I feel a little silly even mentioning it, but the pictures came out so nicely that it would be a shame not to share them.
I scrubbed two pounds of citrus (half Meyer lemons, half limes), dried them and cut them into slices between 1/4 and 1/2 inch thick. I pulled out my very basic dehydrator, laid the slices out on the trays and dehydrated them for 18 hours on the 135 degree setting.
Stashed in tightly sealed jars, these slices should last for a very long time. I like to pop one into the water bottle I use each day, so that it rehydrates and gently scents the water with the flavor of fruit.
A few thoughts. If you do this, make sure to keep them going until they are entirely dry. Leaving them with any liquid means you run the risk of having them go bad quite soon. Store them out of the sunlight to further extend their lifespan. The one thing I haven’t done yet that I’m planning on trying is to pulverize them in a food process or blender and see if I can’t make citrus powder with them. I think that would be a nice touch in salad dressings and other good stuff.
If you don’t have a dehydrator, I’ve heard that you can achieve a similar effect in a very low oven (I have not tried it, but Kevin West has). Make sure to put the fruit on a rack so that the air can circulate and moisture can evaporate. I bet a convection oven would do a good job as well.