Don’t throw away your mandarin peels, they are nutritional powerhouses in their own right -and great for the digestion. The peel is packed with up to three times the concentration of antioxidants, significantly more fibre and vitamin C, and potent essential oils compared to the juicy flesh.
Dried mandarin peel is incredibly versatile, particularly in cooking. It adds a depth of flavour and aroma to meats and seafood, stir fries, rice, soups and broths. Steep it in hot water for a digestive herbal tea, or grind it into powder as a bright, zesty substitute for orange zest in baking. You can also use it in DIY vinegar cleaners or simmer it in water with spices on the stovetop to infuse a wonderful scent around the home.
Of course it is best if you grow your own so that you can be sure there are no pesticide residues on the peel.
Some people find the white pith highly bitter but it is also full of fibre and antioxidants. The bitterness is also really good for aiding digestion so it is a bit of a balance to decide how much of the pith you keep. I scrape some of it off with a spoon but am not overly concerned with leaving a reasonable amount behind. Mine are the Satsuma variety that have puffy skins that make it impossible to use a peeler or zester very effectively.
Wash and dry your mandarins. Peel them, ideally keeping the peels in large segments. Scrape off the white pith inside to reduce bitterness if desired. Place on trays.
There are various options for drying the peels:
1. Dehydrator
I think this is the best method as it is the simplest and most reliable method of getting the peels perfectly dry so they are crispy and snap easily.
Set the dehydrator to a low temperature (35-40C) and dry until crisp – length of time will depend on humidity etc where you live (I often just leave it for 24 hours). Using a low temperature retains flavour and colour.
2. Oven-drying
If you don’t have a dehydrator then you can also dry the peels in an oven, using the lowest possible temperature and keeping the oven door slightly ajar to let the moisture escape.
3.Sun-Drying
It is theoretically possible to place the mandarin peels on a tray and leave them in a sunny, bright and dry location such as a sunny windowsill or dry outdoor area for 3-5 days. However, that is virtually impossible in an Auckland winter! It might be achievable where you live.
The peels are perfectly dry when they feel stiff and snap easily. If they bend or feel leathery, they still hold moisture and will mould if stored. Let them cool completely before testing the snap.
I store them in glass jars in the bigger pieces until I want to use them because the quality deteriorates faster the smaller the pieces. I grind them in a spice grinder when I want to use them for making spice blends or using in cooking. If I’m making a tea, I generally just break them into smaller pieces rather than grinding them.
Watch for more posts on some of my recipes for spice blends and more.
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- Scrape pith off skins to reduce bitterness
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- Dry mandarin peels
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- Store dried mandarin peels in a jar
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- Grind in a spice grinder as required
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- Ground mandarin peel
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