![]() I also get more slices out of each fruit when they're on the thinner side. I find that thinner slices dry more quickly, their colors remain more vivid, and their peels look delicate rather than heavy. I really like to keep slices thinner than 1/4 inch. Using a sharp knife or mandoline ( here's the one I use and LOVE), cut fruits into thin slices about 1/8 - 3/16 of an inch thick. Wash your fruit well! Aesthetically, you want to wash it well so that no spray residue (organic or conventional) is left on the fruits - you don't want anything to inhibit the beauty of the peel color from really shining! Also, if fruits are not organic, I don't want to be breathing in any chemicals left from pesticide residue while my citrus slices are dehydrating. Grapefruit (I generally select small pink grapefruit).Citrus fruits that dry beautifully include: Try using different types of oranges to achieve a variety of sizes and colors. ![]() I love using a variety of citrus fruits, since the different sizes and colors of the dried slices add such a wonderful variety and interest when used in decorating. ![]() This really does make a difference in the beauty of the finished slices. The thing will not die.) How to dry orange slices in a dehydrator I put about 2,000 hours per year of use on it, and it's partway into its tenth year. ( This is the inexpensive dehydrator I use, by the way. You can also dry them on a cookie sheet in the oven on your lowest-heat setting, but I find that a dehydrator better preserves the beautiful colors of the individual fruits. ![]() I've found the best way to make dried citrus slices is in a dehydrator. ![]()
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