Dehydrating Limes

Dana jokes that I will preserve just about anything I can lift.  And since limes are so light, the qualify:

Dehydrating Limes Preserving Recipes Lime

Dehydrating Limes Preserving Recipes Lime

There`s not a lot to drying limes.  Cut them as evenly as possible and place them in the dehydrator at 135 degrees and dry until they are crispy – I like to describe them as `breakable.`  There`s a lot of water in these little dudes and dudettes so ensure they are dried throughout by pinching the flesh of your thickest piece between your finger and your thumb.

We mentioned making these on our Facebook Group (If you`re not a member you may want to check it out – there`s more than 900 members of the community there who are engaging in conversations, sharing ideas, techniques, recipes, links and more) and several people wanted to know what to do with them (thanks Rachel, Lisa and Bashar! :)).  I admitted at the time that I had no idea and we asked the group and our Twitter friends for recommendations.  Here`s a list of ideas:

  • Our friends at The Avro suggested muddling it into cocktails (appropriate suggestion from a bar after all!)
  • Rachel mentioned using lemon and lime powder for baking (but wasn`t keen on the color – our dried lemons also turn out very dark).
  • We heard from the awesome team at Earth to Table Bread Bar (ooooh their cookbook…) that we could make Thai soup with them.
  • Food hero Arlene Stein and Chef Friend Shayma (Spice Spoon) recommended a Persian stew named Khoresht.  Febi clarified that this would use whole dried lemons (an interesting concept that may take some exploration – I would think you have to pierce them multiple times before drying).
  • Chef Scott Vivian (from the awesome Beast Restaurant) recommended an Indian Lime Pickle .
  • I definitely want to experiment with turning them to powder and using them to rim a glass or within a cocktail.

I dried limes because I was curious – and I found 8 on sale for $1 (they were a few hours from being thrown out – so they were cheap and felt good to save).  Looking forward to experimenting – any other ideas out there for them?

Comments

  1. Lanette says:

    http://chickensintheroad.com/house/crafts/winter-citrus-potpourri-mix/

    I made this with the 80 women in my MOPS group and packaged in clear bags wrapped with a ribbon. Beautiful gifts, but I was dehydrating forever (this was before my Excalibur!)

    • what a pile of work Lanette- really does look amazing though – Dana`s big on oranges with cloves as pot pouri like the ones in your bag – really neat :)

  2. I’ve done this with tangerines and grapefruits and ground them to make citrus and grapefruit dust, which, yes, is yummy in baking, but also great sprinkled on seafood too. My favorite is to make caramelized scallops, and sprinkle them with salt, pepper, and citrus dust. I added some sugar when I was grinding them down to make up for the bitterness of the pith (less necessary for the tangerines, much more so for the grapefruit). Would you also be able to stick a few slices in a jar of sugar to make lime sugar?

    • Karen, I`ve never tried but boy that sounds good – based on the comment above about lime pepper I can`t see why this wouldn`t work. Thinking of rimming a cocktail glass with lime sugar :)

  3. One of my favorite uses for dried limes is to make my own lime pepper by crushing some with mixed peppercorns in the mortar and pestle. It’s so much more vibrant tasting than what you buy in the stores – which is mostly salt anyway – and you can be in control of the lime:pepper ratio. Lime pepper is wonderful on steamed vegetables and grilled chicken or fish.

  4. Carol Cripps says:

    I usually stuff half a lemon in the body cavity of a chicken before I roast it – I think using dehydrated lime slices would add a bright, interesting flavor, as well. Fresh citrus is one of my “must have” items in the fridge, but would be less so, I suspect, if I had a dehydrator!

  5. The Breakaway Cook recommends a variety of dried citrus salts. Put some of your dried limes in a spice grinder with some kosher salt and turn them into a fine powder. Use as seasoning, finishing salt, or as a rimmer for cocktail glasses.

  6. Interesting idea, we have a dehydrator and may do this too.I love the idea of citrus salts! I found a big bag of limes on the sale table at our local grocer for $1 so I brought them home, zested them and then juiced them. The zest went into the freezer and the juice went into ice cube trays so they were easy to throw into soups or recipes. It made a lot, but after 5 months I’m just about through them. I sure hope they clearance out another bag soon:>)

  7. I’ve been dehydrating lemons and limes for a couple years now. I often will place a single slice in a glass of ice water or a handful in a pitcher of water. I make a pantry lemon soup and often throw in a handful of lemon slices to that. I’ll bet if you made a winter salsa from jarred tomatoes, that you could add a few lime slices. I just love these.

  8. Sitting Bull says:

    I learned here ( http://www.ehow.com/how_5910444_dehydrate-limes.html ) that if you “pre-condition” the limes with ascorbic (citric) acid prior to drying, you can keep them from turning brown. I haven’t tried it yet but am about to, as I lost my first batch of 16 limes to browning… :-(

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