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Ingredients

Varieties best for drying: The peels of citron, grape-

fruit, kumquat, lemon, lime, orange, tangelo or

tangerine are best for drying. Do not dry fruit peels

if marked "color added" by grocer.

Preparation: Wash well. Cut the peel into strips 1

1/2 inches and about 1/16 to 1/8 inch thick. The

outer part of the peel has the flavorful oils. Cut

above the white pith which is bitter.

Pretreatment: None.

Drying time: Dehydrator: 8 to 12 hours; sun: 4 to 6

hours.

Dryness test: Crisp.

How to use: Store strips in airtight containers.

Dried peelings are twice as flavorful as fresh so use

half the amount. A blender can be used to make

grated peels if desired.

Storage time: 4 to 6 months at 70 degrees F.

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