Joy Agcongay, UC Master Food Preserver Volunteer Online Program
Citrus peels, juice — and even leaves — can be preserved multiple ways for long-term storage and future use when not in season.
- Candied Citrus Peels
Transform citrus peels into sweet treats by candying them. Simmer the peels in a simple syrup until tender, then dry them for a chewy texture. These make great snacks, garnishes for desserts, or additions to baked goods.
Resource: UC ANR's Candied Citrus Peel Recipe
- Freezing Juice and Zest
Freeze freshly squeezed citrus juice in ice cube trays for easy portioning. (Hint: freeze in pre-measured amounts, e.g., 1 Tbs.). Citrus zest can also be frozen — just grate it, pack it into small containers, and freeze it to add a burst of brightness to your recipes. Freezing zest in a small amount of juice will help retain flavor.
Pro Tip: It’s easier to zest before juicing. Zest your citrus to maximize use and minimize waste.
- Citrus Salts and Sugars
Mix citrus zest with salt for quick and easy flavor enhancers. Citrus salt works wonders on seafood, vegetables, or cocktails. Citrus sugar adds a fragrant touch to baked goods and beverages.
- Dehydrated Citrus Slices
Dehydrated citrus slices make for stunning cocktail garnishes, flavorful tea additions, and even decorative elements for baked goods and home decor. Dry them in a dehydrator or oven at a low temperature until brittle with a leathery texture, or grind them into powder for spice blends and rubs.
Storage Tip: Keep dehydrated slices in airtight containers with food-safe desiccant packets to maintain crispness.
- Preserved Lemons
Preserving lemons in salt creates a tangy, savory product used in perfect for Mediterranean dishes. While many use the softened rinds, you can also use the pulp to add depth to dishes.
Resource: UC ANR's Preserved Lemon Guide
- Jellies and Jams
A fun way to use citrus is to turn it into a sweet spread by making marmalade, jelly, or jam. These are perfect on toast, pastries, and paired with cheese.
Resource: 3 Ways to Make Orange Marmalade
- Preserving Makrut Lime Leaves: Air Drying and Freezing
Makrut lime leaves are a key ingredient for Southeast Asian cooking. They are a wonderfully fragrant ingredient packaged as a distinctive double-lobed leaf. They can be preserved by air drying or freezing. Use in curries, soups, broths, and rice for flavor and aroma.
Experiment with any or all the ways to preserve, and enjoy citrus season all year long!
- Air Drying:
- Wash the leaves thoroughly and pat them dry.
- Tie small bundles and hang them in a cool, well-ventilated area, away from sunlight.
- Once completely dry (1-2 weeks), store them in an airtight container in a cool dark place.
- Freezing:
- Wash and dry the leaves.
- Place them flat in a single layer in a freezer bag. Remove as much air as possible before sealing.
