Dehydrator

1. Slice the apples and oranges into thin slices, about 1/4 inch thick. Use a mandolin slicer to ensure all slices are of even thickness, if desired.

2. Soak the fruit slices in a solution of equal parts lemon juice and water for about 10 minutes, using enough lemon juice and water to completely submerge the fruit slices.

3. Arrange the apple and orange slices on the trays of a dehydrator. Leave a space between each piece of fruit so air circulates around all sides. Stack the dehydrator trays on the base. Dehydrators often have a dozen or more stackable trays, but if the fruit only takes up four trays, stack those and set the excess trays aside.

4. Plug in the dehydrator and leave the fruit for 4 to 6 hours or until only about 20 percent of the moisture remains. Cut through a fruit slice to check for dryness. You should not be able to see or squeeze out any moisture, but the pieces also should not be so brittle that they crumble with the slightest touch.

5. Break or cut the dehydrated apples and oranges into smaller pieces to mix with a tea blend, using your hands or a knife. Alternatively, leave them whole so they add flavor and make an attractive garnish for the tea.

Oven Drying

1. Slice the apples and oranges thinly and soak them in a solution of equal parts lemon juice and water for about 10 minutes to prevent oxidation.

2. Line a baking tray with parchment paper or use silicone baking sheets. Lay the fruit slices on the baking tray with a space between each piece. Set a baking rack on top of the tray if you have one so air can circulate beneath the fruit to make it dry faster.

3. Preheat the oven to 140 F. If you don't have a convection oven with a built-in fan to help with air circulation, prop the door open slightly and position a fan at the opening.

4. Bake the fruit slices four about 4 to 6 hours or until dry. If the fruit isn't on a baking rack, flip the slices over about once every hour to ensure even drying.