DIY Dried Citrus Garland: Turn Arizona Oranges, Lemons, and Grapefruit into Glowing Fall and Holiday Decor
Every fall, the citrus trees around Arizona start to color up, and I start thinking about dried citrus garlands. There is something about a string of dried orange, lemon, and grapefruit wheels hanging in a sunny window that just feels warm. The light comes through the slices like stained glass, the kitchen smells like oranges while they dry, and the whole project costs almost nothing if you have a tree in the yard or a neighbor who is trying to give fruit away.
This is one of my favorite easy crafts for the season. It works for fall decor, it carries right into the holidays, and kids can help with most of it. Below I walk through picking fruit, slicing, drying in the oven or by air, stringing the garland, adding extras like cinnamon and bay leaves, storing it for next year, and a few safety notes.
Why Arizona Is Perfect for This Project
If you live in the low desert, you are probably surrounded by citrus. Oranges, lemons, grapefruit, tangerines, and kumquats grow in backyards all over Phoenix, Tucson, and the East Valley. Many varieties start coloring up in fall, and the main harvest runs through winter into spring.
That timing lines up nicely with fall and holiday decorating. Early lemons, the first navel oranges, and grapefruit that hung on the tree a little too long all make great garland slices. Fruit does not need to be perfectly sweet or ripe to look beautiful when dried. Slightly sour or less-than-perfect fruit you would not want to eat is exactly what I like to use.
Our dry air helps too. Citrus slices dry faster and more evenly here than in humid parts of the country, and a finished garland holds up well indoors because there is so little moisture in the air.
Supplies You Need
Most of this is probably already in your kitchen.
Citrus fruit. Oranges, lemons, grapefruit, limes, tangerines, or blood oranges. A mix of colors looks best. Plan on about 4 to 6 medium fruits for a 5 to 6 foot garland.
A sharp knife or mandoline. A serrated bread knife or a sharp chef's knife both work.
Cutting board.
Paper towels or clean kitchen towels.
Baking sheets and parchment paper, or a wire cooling rack set on a baking sheet.
Jute twine, cotton string, or thin ribbon. Natural jute fits the rustic look.
A large needle with an eye big enough for your twine. A tapestry or upholstery needle works well. A metal skewer works in a pinch.
Optional extras: cinnamon sticks, dried bay leaves, whole star anise, small pinecones, wooden beads, or dried chile pods.
Choosing and Prepping the Fruit
Pick firm fruit with smooth, unblemished peel. Soft or bruised fruit tends to fall apart when you slice it. Wash the fruit and dry it well.
Different citrus gives you different looks:
Oranges dry to a rich amber and are the classic choice.
Lemons stay bright yellow and look cheerful mixed in.
Grapefruit makes big, dramatic slices with a pink or pale gold center. They take the longest to dry.
Limes turn a soft olive green.
Blood oranges dry to a deep red-purple that looks amazing with light behind it.
Tangerines and mandarins make cute small slices, but their thin segments can separate.
I like to mix at least three kinds. The color change from yellow to orange to pink makes the garland pop.
Slicing for Even Drying
Even slices are the secret to a good garland. Thin slices dry faster and glow more when light hits them, but if they are too thin they can tear. Thick slices take a long time to dry and may brown or mold.
Cut off the ends of each fruit so you have flat sides to start.
Slice into rounds about 1/4 inch thick. A mandoline makes this easy, but use the hand guard. A sharp knife works fine if you go slowly.
Toss out any end pieces and slices without a full ring of peel. You can dry those for potpourri.
Lay the slices on paper towels and press gently with another towel on top to soak up extra juice. This step cuts drying time a lot.
Method 1: Oven Drying
Oven drying is the fastest and most reliable way to get slices done in one afternoon.
Heat the oven to 200°F. If your oven runs hot, go to 175°F.
Line baking sheets with parchment, or set a wire rack on each sheet. A rack lets air reach both sides, so slices dry more evenly.
Arrange slices in a single layer so they do not touch.
Bake for 3 to 5 hours, depending on thickness and type of fruit. Flip the slices every hour so they dry evenly and do not stick.
Check often during the last hour. Slices are done when they feel dry and leathery and no longer sticky. The centers should look translucent.
Let slices cool completely on a rack. They often firm up a little more as they cool.
Watch carefully near the end. Citrus goes from golden to brown pretty quickly. A little browning is fine and looks rustic, but too much can make slices look dull.
If a few slices are still tacky after cooling, put them back in the oven for another 30 minutes or let them finish air drying.
Method 2: Air Drying the Arizona Way
If you are not in a rush, our dry climate makes air drying very doable.
Lay slices on a wire rack, a mesh drying screen, or a clean window screen, in a single layer.
Place them indoors somewhere warm, dry, and out of direct sun, with good airflow. A spare room with a fan running is great.
Flip the slices once or twice a day.
Drying takes several days to about two weeks, depending on slice thickness, humidity, and temperature.
You can also use a food dehydrator if you have one. Follow the manual for fruit, usually around 135°F, and expect several hours. It is a nice middle ground between the oven and air drying.
My DIY herb drying rack is great for air drying citrus slices too, if you want a simple hanging setup: https://www.greenthumbhobbies.com/post/diy-herb-drying-rack
Stringing the Garland
Once slices are completely dry, the fun part begins.
Cut your twine. Measure the space where the garland will hang and add about 12 inches on each end for tying. It is better to have extra.
Thread the needle and tie a loop or a big knot at one end of the twine.
Plan the pattern. Lay your slices on the table in the order you want them. I like to alternate colors and sizes, with grapefruit slices spaced out as anchors.
Thread each slice. Push the needle through the flesh about a quarter inch in from the peel, then back through on the other side so the twine passes behind the slice. This helps slices face forward instead of spinning. You can also thread straight through two points near the top so the slice hangs flat.
Space them out. Leave 1 to 3 inches between slices, or push them close together for a fuller look. A small knot on either side of a slice keeps it from sliding.
Add extras. Slip in a cinnamon stick, a bay leaf, a star anise, or a wooden bead every few slices. A small loop of twine tied around a cinnamon stick works well.
Finish the end with another loop so the garland is easy to hang.
Hang the garland with small hooks, removable adhesive hooks, or tied to curtain rods. Windows are my favorite spot because the light makes the slices glow. A mantel, a doorway, a kitchen shelf, or a Christmas tree all work too.
Easy Variations
Once you make one garland, it is hard to stop. Here are a few ideas:
Ornaments. Tie a loop of twine through a single slice. They make great gift toppers and tree ornaments.
Wreath. Glue or wire dried slices onto a grapevine or straw wreath form with some greenery.
Southwest garland. Mix dried citrus with small red chile pods for a desert look. My chile ristra post shows how to dry and string chiles: https://www.greenthumbhobbies.com/post/diy-chile-ristra
Fall centerpiece. Pile leftover slices in a bowl with pinecones, cinnamon sticks, and small gourds, or tuck a few around a pumpkin planter like the one in my pumpkin succulent planter post: https://www.greenthumbhobbies.com/post/diy-pumpkin-succulent-planter
Storing Your Garland for Next Year
A well-dried citrus garland can last more than one season if you store it right.
Make sure it is completely dry before you pack it away. Any moisture can lead to mold.
Wrap it loosely in tissue paper or parchment and coil it gently so slices do not crack.
Store it in a box or airtight container in a cool, dry place out of direct sun. A closet shelf is better than a hot garage.
Add a small silica gel packet to the box if you have one. They help keep moisture out.
Colors will fade over time, especially in a sunny window. That faded, antique look can be pretty too. If slices get too dull or start to break, make a fresh batch next fall.
Safety Notes
This is an easy, family-friendly project, but a few things are worth keeping in mind.
Knives and mandolines are sharp. Adults should do the slicing. Kids can help with blotting, arranging, and stringing.
Watch the oven. Low temperatures are safer, but do not leave drying slices unattended for long periods.
Keep garlands away from open flames, candles, fireplaces, and hot light bulbs. Dried fruit and twine can burn.
Use a blunt needle with kids and supervise closely.
Not for eating. Slices that have been hanging around as decor should not be eaten. If you want edible dried citrus for tea or baking, dry a separate batch and store it in a clean jar.
Think about pets. Dogs and cats may be curious about the smell. Citrus oils can upset pets' stomachs, so hang garlands out of reach.
Using Up the Rest of the Fruit
Slicing only the middle of each fruit leaves you with ends and extra pieces. Do not toss them.
Squeeze the ends for juice. Fresh orange or lemon juice is great in salad dressings, drinks, or marinades.
Zest the peel before slicing if you want zest for baking.
Make simmer pots. Drop citrus ends into a pot of water with cinnamon sticks and cloves, and let it simmer on low. Your house will smell amazing.
Compost the scraps. Small amounts of citrus are fine in a compost pile. Chop it up so it breaks down faster.
Final Thoughts
A dried citrus garland is one of those simple projects that looks way more impressive than it is. Grab some fruit from your tree or a neighbor's, slice it thin, dry it slow, and string it with a little twine and cinnamon. Hang it in a sunny window and enjoy that glow every afternoon. It is a great way to celebrate the citrus season we are lucky to have in Arizona, and it might become a new tradition in your house.
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