The oranges also have just a bit of flexibility they’re not a rock hard orange slice. The sugar is also hygroscopic and the oranges dry faster than they do when you use the traditional oven method without sugar.

It’s like the color of oranges on steroids. For one, it makes the oranges such a gorgeous color. That bit of sugar does a couple of things. I’ve adapted the method, after multiple batches this winter, from a page on Martha Stewart’s site. The key difference is that these orange slices are sprinkled first with powdered sugar. The method for Beautiful Dried Oranges isn’t much different than drying any orange slices in the oven. Just pretend with me that they’re oranges, ‘kay and know that this method should work for any citrus.

I like to use pint-sized Ball jars with screw top lids, but plastic storage containers or zip-top bags work, too.Now, nevermind that these are actually “cuties” in the photos. If you're planning to eat the fruit within one month, store at room temperature in resealable jars. If after 7 days you see no condensation, the fruit is ready to eat, or to store (more on that below). Shake gently once a day-if you see any condensation inside the jar or bag, return the fruit to the dehydrator. To do it, pack the room-temperature dried fruit in a resealable plastic bag or glass jar and leave for a full week at room temperature. This step is recommended by the National Center for Home Food Preservation and ensures all fruit is dried properly and evenly. But if you've dried a ton of fruit to store it for several weeks or months, you'll want to 'condition' the fruit. If you're like me and can work your way through a bowl of dried apples without breaking a sweat, this doesn't apply to you. For longer-term storage, Condition the fruit Mangoes, pineapples and the like will be leathery and pliable. Grapes, cherries, strawberries, and other berries will be leathery, like raisins. Thinly sliced apples and citrus will be crisp, and become more brittle as they cool to room temperature. Let the dehydrated fruit cool and become crispĭepending on the type of the fruit, the size it's been cut, the humidity of the day, the power of your dehydrator, and the will of the gods, your fruit could be ready in as little as 6 hours or as much as 30. Photo by Chelsea Kyle, Food Styling by Anna Stockwell 8. Keep different types of fruit separated since drying time will vary.

Dehydrated cutie oranges