Wash and dry the fruits.

Using a sharp knife, slice the fruits into thin rounds, about 3-5 mm or 1/4 inch thick.

Remove and discard any seeds.

Arrange the citrus slices in a single layer on the wire racks of your food dehydrator.

Dehydrate them at 60°C/140°F for 8-12 hours, or according to the manufacturer's instructions. Limes generally need less time than, say, oranges. But the dehydrating time usually depends on the thickness of the slices and how juicy the fruits are.

The citrus slices are sufficiently dehydrated when they are completely dry to the touch. If they feel a bit sticky or tacky when you touch them, continue dehydrating them for a bit longer. Any moisture remaining on the citrus slices will cause mould to grow when you store them later.

As some citrus slices will be larger than others, remove the ones that have already dried completely, and continue dehydrating the ones that are still sticky.

You can dehydrate different types of citrus at the same time, but as they will vary in size, some will dry out faster than others.

Store the dehydrated citrus slices in an airtight container, and in a cool and dry place for up to 1 year.