Mandarin peel powder

Mandarin peel powder is something newly stocked in my kitchen pantry.

If it were not for my very clever sister-in-law I wouldn’t have known about this fabulous little trick! I don’t know about you but I have been tossing all my mandarin peels into the compost. Not necessary it would seem though. They can be saved and used again, which was certainly news to me.

Making mandarin peel powder is a brilliant way to help reduce your kitchen waste. I am yet to try this on other fruit like oranges and lemons, but I think only difference is likely to be the amount of dehydrating time needed. This is because the peel of mandarins is much thinner and softer than very robust lemon and orange peels. I’m certainly keen to give these two a go!

What is mandarin peel powder exactly?

Dehydrated Mandarin Peel

It is quite simply, the peel from fresh mandarins that has been dehydrated and ground up. The process is truly about as easy as it gets. All up it’s probably a ten-minute job, with the majority of time being put towards waiting for the peel to dehydrate. I often get my dehydrator to do its thing overnight so I’m sound asleep while it’s at work. That way – there’s no real waiting time involved.

And what does one do with this glorious powder? So many things as I’m coming to learn. So far, I’ve used it in baking, stews and also in my raw citrus donuts with coconut cream glaze.

If you’ve made this before, or any kind of fruit peel powder… drop me a comment to let me know how else you’ve used it. I’d love to know more about all the weird and wonderful ways it can be utilised.

I use an Excalibur five tray dehydrator so the instructions I’ve given below may be a little different for yours. Always check your dehydrator manual for best results.

Mandarin peel powder

Recipe by Gabby


Prep time


Cooking time






  • Leftover peel from six or more mandarins*


  • Scrape off any excess white pith from the underside of the skin.
  • Place underside down on dehydrating mesh with space between each piece of peel. This allows the air to flow freely and dries the peel out thoroughly.
  • Set the dehydrator to 52 degrees C (126F) and dehydrate for approximately 5 – 7 hours. Timing may vary depending on your dehydrator – but what you’re looking for is the skin to snap when you try and bend it.
  • Once completely dehydrated, break up and place in a blender. Blend until a fine powder is formed. I did not have a big enough batch to do this in my Thermomix so I did it in 3 batches in a very small old coffee/spice grinder.
  • Store in a glass jar in the pantry.


  • I recommend using organic or homegrown mandarin peel given pesticides and insecticides can settle on the skin
  • You can also do this in the oven. Step one is the same, then from there… place the peel on baking trays, again with space between them. Place in a preheated oven (200 degrees C / 390 F) and bake for 1.5 hours. Check on them, and if they don’t snap yet… keep baking, and checking every 30 minutes until they do. Step 4 is the same, but let the peels cool completely before blending.

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