Floral Designer Yasmine Khatib crafts an easy dried citrus garland for the holidays.
High Strung AS A FLORAL designer, I’ve long used citrus in my holiday arrangements as a nod to Victorian Christmas celebrations, which included fresh and dried fruit decorations. I also do this because winter is when most citrus is in season—I live in L.A. where farmers markets begin to overflow with all kinds of oranges in December. A few years ago, I turned dehydrated citrus slices into a garland, and have been stringing them together for customers ever since.
2. Use a serrated knife to slice your citrus into rounds, cutting them as thin as possible. Watch your fingers, especially when you get to the end of the fruit; a serrated knife sticks to the citrus skin better for less chance of slippage. 3. Lay slices flat on parchment-covered baking sheets and place in oven. After three hours, use tongs to flip the slices and check their dryness. It’s almost impossible to get consistently thin slices, so some might dry more quickly than others.
6. Cut your twine, tie off each end of your garland, and hang inside, from a mantle, or around a Christmas tree. When done displaying it, wrap it in paper, fold it on top of itself, and keep it in a dry place. Your garland will keep for years if properly stored.This article originally appeared in the Winter 2020 print edition of BUST Magazine.
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