How to Dehydrate Oranges

Zesty citrus bites

Prep Time 15 min
Cook Time 4 min
Serving Size Use as required
Recipe Type Microwave Oven

Dehydrated oranges are a simple yet poetic way to preserve the vibrant essence of citrus. While oranges often remind us of Western marmalades or juices, their story begins in the Himalayan foothills and flows through the Mughal kitchens and Khasi fruit salads of India. These slow-baked slices, crisp at the edges and chewy at the center, carry that history with every bite. Patience is the key—low heat, even slicing, and a careful flip every hour. Dust with cinnamon or stud with cloves for a spiced twist. Perfect as a tea infusion, a cake garnish, or a nostalgic nibble with a story.

Ingredients

Fresh oranges (navel, blood, or mandarin)
Optional: Cinnamon powder, sugar, or cloves for flavor

Method

Set to 80–90°C and keep the door slightly open with a wooden spoon to allow moisture to escape.
Slice oranges into very thin rounds, ideally 2 – 3 mm thick. Discard seeds if any.
Pat both sides of the slices with a paper towel to absorb surface moisture.
Line the baking tray with parchment paper or silicone mat.
Lay slices in a single layer, not overlapping. Place the tray in the middle rack. Bake for 4 hours, flipping slices every 45–60 minutes.
Drying time depends on slice thickness, orange variety, and oven airflow. Slices should feel dry, leathery, and lightly crisp at the edges. If still sticky, bake longer in 15-minute intervals. Let cool completely on a wire rack. Store in an airtight container for up to a month (if fully dry).

Optional Variations:

Dust with cinnamon sugar before baking for a spiced version.
Press a clove into the center for aroma.
Use in tea infusions, garnishes, cakes etc.

Did you know?

Think oranges are just for brunch juice? Think again! Born in the East, they cured scurvy, graced Mughal dishes, and inspired orange rind pickles. Even the word comes from Tamil and Sanskrit! Peel back the layers of this humble fruit’s grand past.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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