From quick snack to garnishing beautifully baked desserts and crafty cocktails, dried oranges slices have a versatile usage. However, the fruit has the most water content compared to any other kind of citrus, which makes it slightly more difficult to dehydrate.
Removing excessive water content in oranges increases the concentration of nutrients such as vitamin C and antioxidants. The flavor is intensely sweet and tart compared to fresh oranges.
A dehydrator is used most often, but an oven is the perfect alternative solution to dehydrate fruit and dry oranges.
How do you dehydrate oranges in the oven? Prepare the orange by washing any residue on the skin, and slicing ¼” to ⅛” thickness. Place the slices onto a parchment lined tray.
Preheat the oven between 150 degrees Fahrenheit or 65 degrees Celsius. Leave the oven door open during drying process to let the steam escape.
Dry between 2 to 4 hours depending on the size of the oranges, water content and number of pieces being dehydrated.
After 30 minutes, flip the orange slices to the other side facing the parchment paper and rotate the tray for even heating. Continue the process until the slices have no more moisture and are brittle to the touch.
Remove from the oven and allow the dried orange slices to completely cool down before storing in an airtight container.
Other than drying limes or lemons, oranges take lot longer to dehydrate due to excessive water content of the citrus. Using an oven to dehydrate requires specific techniques and methods to achieve the beautiful color, flavor, and texture.
Answered below are frequently asked questions about dehydrating oranges in the oven. From temperature setting to resolving the browning issues, this article discusses the important info you need to know.
Can you dehydrate citrus in the oven?
Yes, you can dehydrate citrus in the oven. In fact, it is an easy alternative method for using a dehydrator or air drying technique.
Depending on the type of citrus, the temperature setting and cooking time may vary. Follow a recipe according to the specific type of fruit in order to achieve the best result.
Generally, lemons and limes have less moisture and take less time to dry compared to oranges and grapefruits, which take slightly longer to dehydrate in the oven.
How thick do you cut oranges to dehydrate?
Whether using a sharp knife or mandolin, slice the oranges into ⅛” to ¼” thickness. Keep in mind that the thinner they are, the less time it takes to dehydrate in the oven, and being too thin will cause the slices to burn quite easily.
Oranges have a high water content compared to other fruits, preparing into the right thickness is key to speeding up the drying process.
Adjust the thickness of orange slices by preference. Thickness of the orange slices does affect the amount of time needed to dehydrate in the oven, and being too thick or thin have equally negative impacts.
How long does it take to dehydrate an orange in the oven?
With the right oven temperature setting and thickness, it takes about 2 to 4 hours to dehydrate orange slices in the oven. The amount of pieces and the thickness of each slice determines the length of cooking.
For even drying, flip the orange slices on the other side and rotate the trays every 30 minutes to prevent burning.
Ensure using a very low temperature and arrange in a single layer on a baking sheet or wire rack. Give enough space between the slices to allow good air circulation and expedite the dehydrating process.
What temperature do you dry orange slices in the oven?
Preheat the oven and dry at temperatures between 150 degrees Fahrenheit or 65 degrees Celsius. Use the convection fan or open the oven door every 30 minutes to vent moisture accumulated inside.
Setting the right temperature to dry orange slices in the oven is quite important factor that should not be overlooked. Oranges have a high sugar content, meaning they tend to burn easily when exposed to high temperatures.
Do not use temperatures much higher than that or it’ll burn instead of dehydrating.
Some older ovens have temperature settings that are not accurate to the inside of oven. When in doubt, place an oven thermometer inside of the oven to get precise results.
Why did my dried oranges turn brown?
The reason dried oranges turn brown is the natural sugars brown from intense heat during the drying phase, and accidentally burn or overcook. Furthermore, the natural colors fade and become slightly brown over time.
When using an oven to make dried oranges, flip the slices over every 30 minutes to prevent from burning. Turning and rotating the slices allows you to check how dry they are and generate more airflow on both sides for faster drying.
There are hotspots in every oven, and some slices dry quicker than others, so constantly check the doneness and remove any pieces that are finished drying before the sugars start to brown.
To prevent from burning, use low heat and turn on the fan. Higher temperature are likely brown or burn the slices faster and uncontrollably.
How do you know when dehydrated oranges are done?
Test the dryness of each orange slice before ending the dehydrating process. In order to identify whether the dehydrated oranges are done or not, touch the thickest parts of each piece to ensure they are no longer gooey or soft.
If they feel slightly sticky, it is okey to remove from the oven because they will continue to dry and harden once removed from the heat while cooling down.
Another point of reference is by trying to bend to see if it snaps easily. It is important to completely dry the oranges to prevent any mold issue due to lingering moisture, but there is a fine line between drying and burning.
Tips to dehydrate oranges in the oven
Dehydrating oranges in the oven is straightforward and easy process, and there is no need to use a dehydrator. It takes a bit longer in the oven, but adjust the temperature, thickness and control the quantities to reduce time.
But as simple as it sounds, oven method to dehydrate does require technique to prevent burning.
Here are useful tips to dehydrate oranges in the oven:
- Use firm and fresh oranges for easy slicing.
- Wash the skin well to remove any wax or residue.
- Slice oranges as evenly as possible into thin strips between ⅛” to ¼” thick.
- Arrange in a single layer and do not overcrowd or overlap the pieces.
- Use wire rack on top of parchment paper lined baking sheet. This helps circulate air to prevent sticking and gooey texture.
- When done, turn off the heat but leave the oven door closed.
- Check every 30 minutes to flip the slices and rotate the tray for even doneness.
Dehydrating Oranges in Oven: Conclusion
Most often dried in a dehydrator, but using an oven is the easiest alternative kitchen appliance to get the job done.
Because of adjustable temperature and timing variables, dried oranges tend to burn or change brown in color.
Preheat the oven between 150 degrees Fahrenheit or 65 degrees Celsius and properly prepare the oranges.
Start by selecting firm citrus that is easy to slice. Wash and dry the fruit, then slice the oranges thinly at ⅛” to ¼” thickness for quick drying in the oven.
The thickness of orange slices does affect the timing, but 2 to 4 hours is usually enough for dehydrating oranges. Be aware that oranges tend to require longer time than other citrus fruits to dry completely.
Every 30 minutes, check the dryness by touching and observing the color and texture. Flip each piece and rotate the tray or rack for even heat until desired doneness is achieved.
Dried oranges are a beautiful and fragrant garnish to decorate food and beverages. Using the oven, it is possible to dehydrate oranges with ease.