How to Make Dried Citrus Fruit Snacks

A 1937 method for preserving citrus fruit by removing moisture while maintaining the fruit's structure and flavor profile for long-term storage.

What it covers

This patent describes a specific industrial process for dehydrating citrus fruits like oranges and lemons. The method involves preparing the fruit by slicing or segmenting it, then subjecting it to controlled heat and airflow to remove water content without destroying the cellular integrity of the fruit. By carefully managing the drying temperature and duration, the process prevents the fruit from caramelizing or losing its characteristic citrus oils. This results in a stable, shelf-ready food product that retains its nutritional value and taste.

What it doesn't cover

• —Does not cover the use of chemical preservatives or additives to extend shelf life
• —Does not cover freeze-drying techniques which were not standard in 1937
• —Does not cover the production of citrus juices or concentrates
• —Does not cover mechanical peeling or juicing machinery

The clever bit

The invention focuses on the precise balance of heat and airflow to dehydrate the fruit without 'cooking' it, preserving the volatile oils that give citrus its distinct flavor.

Why it matters

This patent represents early 20th-century efforts to solve food waste in the agricultural sector. By creating a shelf-stable citrus product, it allowed farmers to monetize fruit that was otherwise too ripe for fresh shipping, helping stabilize local food supplies during the Great Depression era.

Real-world examples

• 1.Dried orange slices used in holiday decorations
• 2.Dehydrated citrus garnishes for cocktails
• 3.Dried fruit snacks sold in health food aisles