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Dehydrated Mango (How to make Dried Mangoes)

If you love mangoes and want to enjoy them all year long, then you'll love this dehydrated mango recipe. Use a dehydrator, air fryer, or oven to make this tasty dried mango snack.

dehydrated mango slices on a white plate

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Growing up with a mango tree in your front yard has its perks; we had mango all mango season. But mangoes weren't easy to come by once we moved up North. I would buy the dried mango snacks in the store but soon realized I could make the same delicious snack at home.

I've been obsessed with my dehydrator for a while now, and drying mangoes works perfectly in this little machine. The mango is sweet and pliable, providing the perfect flavor and bite.

If you love dehydrated fruits, try my dehydrated strawberries or dehydrated limes.

Ingredients for Dehydrated Mango

  • 4-6 ripe but firm mangoes (Ataulfo, Alphonso, or any other preferred mango variety)
Honey mangos on white table with dehydrator in background

Tools Needed or Recommended

  • Peeler - to remove the skin from the mango.
  • Sharp knife and cutting board
  • Mango cutter (optional) - this makes cutting the mango and removing the pit a breeze.
  • Dehydrator - if unavailable, an oven set on low heat can be used with a longer drying time. You can also use an air fryer if it has a dehydrator setting.

How to make Dehydrated Mango

My preferred method is to use a dehydrator.

First, peel the mango. You can also pit the mango at this stage if you have a mango deseeder.

Slice the edges of the mango into ¼ inch pieces. Slice these pieces in half.

mango being sliced with knife on black cutting board
mango being sliced
slices of mango cut in half
cutting slices in half

 Lay out mango slices on the dehydrator trays, ensuring they are slightly spaced apart to allow for proper airflow.  

fresh mango slices on dehydrator tray

Set your dehydrator to 135 degrees Fahrenheit (57°C) and dehydrate for 8-12 hours. Check every few hours for desired texture. Your mango should be dry yet pliable.

dried mango slices on dehydrator tray

Once the mangoes have reached your desired level of dryness, remove from the dehydrator and allow them to cool completely.  

Store your dehydrated mango in an airtight container at room temperature, and enjoy your homemade tropical treat!

To make Dehydrated Mango in an Oven

If using an oven, set the temperature to the lowest possible setting and place mangoes on parchment-lined baking sheets. You may need to keep the oven door slightly ajar to release moisture, so cooking times may vary.

To make Dehydrated Mango in an Air Fryer

If using an air fryer, set the temperature to 135 degrees Fahrenheit (57°C) and place the mango slices in the air basket. Using the dehydrator function, air fry at 135°F for 4-6 hours.

Take note that the air fryer won't hold as many mango slices. Follow your air fryers instructions for the best dehydrator temps and times.

fresh sliced mango in air fryer basket
Fresh mango slices in air fryer basket
dehydrated mango in air fryer basket
Dried mango slices in air fryer basket

Expert Tips

  • Select the Right Mangoes: When dehydrating mangoes, always opt for ripe (but not overripe) fruit. The mangoes should be firm to the touch with a slight give.
  • Thickness Matters: The thickness of your slices plays a crucial role in dehydration. If you cut the mango too thin, it can become crisp and brittle. Aim for slices that are about ¼ inch thick for the best results. The pieces should be as uniform in size as possible for even drying.
  • Proper Storage: Store dried mangoes in an airtight container and place them somewhere cool and dark, like a pantry or cupboard. Avoid exposing them to moisture, as this can lead to the development of mold. You can also store dehydrated mangoes in the refrigerator to extend their shelf life.

What are Dried Mangoes?

Dried mangoes, also known as dehydrated mangoes, is a popular snack made from ripe mangoes that have been dried to remove their moisture content. The dehydration process involves removing the water from the fruit, which helps preserve it and extend its shelf life. Dehydrated mangoes have a chewy texture and an intensified flavor.

dehydrated mango on dehydrator trays

Why should you make your own dehydrated mango?

Because it's delicious! Also, you control the ingredients, which means no added sugar. You can also flavor the mangoes in anyway you like.

How to store Dehydrated Mangoes

  • Airtight Containers: The best way to store dehydrated mangoes is in airtight containers. These could be plastic containers, glass jars, or even zip-lock bags. It's crucial to keep them away from moisture, so ensure the seal is tight.
  • Vacuum Sealing: If you plan to store the mangoes for a prolonged period, vacuum sealing is a great option. It removes all the air and hence reduces the chance of spoilage.

What to do with Dried Mango Chips

There are so many things you can do with dried mango. Try these out:

  • Add seasonings, like tajin, and lime salt. Add these before dehydrating so they stick to the mango.
  • Add them to your morning oatmeal or yogurt for a sweet, tropical flavor.
  • Prepare a delicious fruit salad by adding diced mangoes to other dried fruits like apricots and dates.
  • Make a crunchy snack mix with other nuts and dried fruits such as almonds, walnuts, cashews, and raisins.

FAQs

How long does dehydrated mango last?

Properly stored, dehydrated mango can last up to 1-2 years. However, its flavor is best preserved if consumed within 6 months.

Do you need to refrigerate dehydrated mango?

No.

Is dehydrated mango healthy?

Yes, dehydrated mango provides essential nutrients such as vitamin C, vitamin A, and folate. However, it's also high in calories and carbohydrates due to the concentration of natural sugars. It should be had in moderation.

I hope you love this dehydrated mango recipe as much as we do. This dehydrated mango recipe is the perfect snack for anyone who loves mangoes but wants a more shelf-stable option.

Not only is this delicious treat easy to make, but it’s also a great way to use up ripe mangoes before they go bad.

dehydrated mango slices on a white plate
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5 from 1 vote

Dehydrated Mango (How to make Dried Mangoes)

If you love mangoes and want to enjoy them all year long, then you'll love this dehydrated mango recipe. Use a dehydrator, air fryer, or oven to make this tasty dried mango snack.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Snack
Cuisine: American
Keyword: dehydrated mango
Servings: 4 servings
Calories: 124kcal
Author: Tanya

Equipment

Ingredients

  • 4-6 mangoes peeled and sliced into ¼ inch thick pieces

Instructions

Dehydrator Instructions

  • Lay out mango slices on the dehydrator trays, ensuring they are slightly spaced apart to allow for proper airflow.
  • Set your dehydrator to 135 degrees Fahrenheit (57°C) and dehydrate for 8-12 hours. Check every few hours for desired texture. Your mango should be dry yet pliable.
  • Once the mangoes have reached your desired level of dryness, remove from the dehydrator and allow them to cool completely.
  • Store your dehydrated mango in an airtight container at room temperature.

Oven Instructions

  • If using an oven, set the temperature to the lowest possible setting and place mangoes on parchment-lined baking sheets. You may need to keep the oven door slightly ajar to release moisture, so cooking times may vary.

Air Fryer Instructions

  • If using an air fryer, set the temperature to 135 degrees Fahrenheit (57°C) and place the mango slices in the air basket. Using the dehydrator function, air fry at 135°F for 4-6 hours.
  • Take note that the air fryer won't hold as many mango slices. Follow your air fryers instructions for the best dehydrator temps and times.

Notes

  • Add seasonings, like tajin and lime salt. Add these before dehydrating so they stick to the mango.
  • Properly stored, dehydrated mango can last up to 1-2 years. However, its flavor is best preserved if consumed within 6 months.

Nutrition

Calories: 124kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 2mg | Potassium: 348mg | Fiber: 3g | Sugar: 28g | Vitamin A: 2240IU | Vitamin C: 75mg | Calcium: 23mg | Iron: 0.3mg

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Peach Cobbler Cocktail

For something a little different, you have to try my delicious Peach Cobbler cocktail. This easy peach cocktail combines the sweet flavors of peach whiskey, with Baileys Irish cream, and a dash of citrus flavor with Cointreau. This post is intended for an audience of 21 and over only.

Peach cobbler cocktail in a Graham cracker sugar rimmed glass, garnished with a slice of fresh peach, with a bottle of peach whiskey set alongside.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

If you love the warm and smokey flavors of whiskey, then this is the cocktail for you. I've opted for peach whiskey, a whiskey that is blended with fresh peaches giving it a juicy sweetness. A perfect summer cocktail, but also great to enjoy any time of the year.

This easy peach cocktail recipe does not require any fancy equipment, just pour the ingredients into a cocktail shaker over ice, shake, and strain it into your glass. Cocktail for one in a matter of minutes.

This Easy Peach Cobbler cocktail recipe is easy to double up to serve 2 cocktails. Alternatively, make it in a pitcher if you are serving a larger crowd of friends.

If you enjoy making your own cocktails at home, try my Watermelon Martini, Hennessy Sidecar, Classic Margarita, Paloma Cocktail, Jamaican Rum Punch, Fruity Martini, or Jamaican Guinness Punch recipes.

Cocktail ingredients

Here's what you will need to make my Peach Cobbler cocktail recipe:

  • Brown sugar - for rimming the glass.
  • Graham crackers - crushed and added to brown sugar, for rimming the glass.
  • Peach whiskey - I use Crown Royal Peach Whiskey.
  • Baileys Irish Cream - or similar Irish cream liqueur.
  • Orange liqueur - I use Cointreau, but you can also use Grand Marnier or any other orange liqueur.
  • Ground nutmeg - for garnish
  • Ice - you will need ice for shaking the cocktails in the cocktail shaker.
Peach cobbler cocktail recipe ingredients.

How to make a Peach Cobbler Cocktail

On a small plate, spread a layer of brown sugar and crushed graham crackers. In another small plate, add a teaspoon of peach whiskey. I use a mini blender to crush my graham cracker crumbs and combine it with the brown sugar.

Crushed graham crackers and brown sugar blitzed to a smooth crumb in a blender.
A black dish filled with sugar and Graham cracker crumbs and a second dish filled with whiskey with a glass rim being set into the whiskey.

Take the rim of your cocktail glass and dip it in the teaspoon of peach whiskey and then into the crushed graham crackers, coating the rim. Set the glass aside.

A cocktail class being coated in Graham cracker sugar around the rim.

In a cocktail shaker, combine 2 ounces of peach whiskey, Baileys, and Cointreau. Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 15-20 seconds until all ingredients have been thoroughly mixed and chilled.

A black cocktail shaker, being shaken.

Strain the mixture from your shaker into the rimmed glass. 

Peach cobbler cocktail being sieved through a cocktail shaker into a cocktail glass.

Garnish by sprinkling a pinch of nutmeg over the glass. Enjoy.

Peach cobbler cocktail in a Graham cracker sugar rimmed glass, garnished with a slice of fresh peach, with a black cocktail shaker, a bottle of peach whiskey and whole peaches set alongside.

Expert Tips

These tips will help you make the best Peach Cobbler Cocktail recipe you've ever tried. 

  • If you don't have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and shake to combine.
  • Don't add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem. Increase the recipe and prepare in a large pitcher rather than a cocktail shaker.

Flavor variations

  • For the orange liqueur, I use Cointreau, but you can use Grand Marnier or any other orange liqueur.
  • For extra garnish, add a thinly sliced peach to the rim of the glass, or a twist of orange zest.
Peach cobbler cocktail in a Graham cracker sugar rimmed glass, garnished with a slice of fresh peach, with a black cocktail shaker, a bottle of peach whiskey and whole peaches set alongside.

FAQs

What is peach whiskey?

Peach whiskey has been flavored with fresh peaches, which brings a layer of fruity sweetness to the whiskey.

Is triple sec the same as Cointreau?

Cointreau is a triple sec. It is a good quality orange liqueur with a great orange flavor. Triple secs vary in quality and strength. Cointreau has a lovely smooth flavor of sweet oranges, which works flawlessly in this sidecar cocktail recipe.

If you have tried this Peach Cobbler recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Peach cobbler cocktail in a Graham cracker sugar rimmed glass, garnished with a slice of fresh peach, with a bottle of peach whiskey set alongside.
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5 from 1 vote

Peach Cobbler Cocktail

This delicious Peach Cobbler cocktail. combines the sweet flavors of peach whiskey, with Baileys Irish cream and a dash of citrus flavor with Cointreau. The result is a rich and creamy cocktail, with the subtle sweetness of peaches, and warming back notes of whiskey.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: peach cobbler cocktail, peach cobbler cocktail recipe, peach cocktail, peach cocktail recipe
Servings: 1 cocktail
Calories: 278kcal
Author: Tanya

Equipment

Ingredients

  • brown sugar for rimming glass
  • crushed Graham Crackers for rimming glass
  • 2 oz peach whiskey I use Crown Royal Peach - plus 1 teaspoon extra for rimming glass
  • 1 oz Baileys
  • ½ oz Cointreau
  • ice cubes for shaking cocktail
  • pinch ground nutmeg for garnish

Instructions

  • On a small plate, spread a layer of brown sugar and crushed graham crackers. In another small plate, add a teaspoon of peach whiskey. Take the rim of your cocktail glass and dip it in the teaspoon of peach whiskey and then into the crushed graham crackers, coating the rim. Set the glass aside.
  • In a cocktail shaker, combine peach whiskey, Baileys, and Cointreau. Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 15-20 seconds until all ingredients have been thoroughly mixed and chilled.
  • Strain the mixture from your shaker into the rimmed glass.
  • Garnish by sprinkling a pinch of nutmeg over the glass. Enjoy.

Notes

For extra garnish, add a thinly sliced peach to the rim of the glass.

Nutrition

Calories: 278kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.01g | Cholesterol: 0.01mg | Sodium: 1mg | Potassium: 5mg | Sugar: 10g | Calcium: 0.1mg | Iron: 0.02mg

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Roasted Okra

My Crispy Roasted Okra is a classic Southern side dish. In a few steps I show you how to cook okra in the oven, with a simple spice blend of salt, black pepper, garlic powder and smoked paprika. This is one of those easy side dishes you will come back to again and again.

A white serving platter with roasted okra.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Oven roasted okra features regularly in my family meal planning, as this easy side dish can be prepared, cooked and on the table in just 25 minutes. Okra is great at absorbing flavor so I like to add extra layers of subtle spicing, before roasting the okra in the oven.

The main complaint with okra is that it can be slimy. So, if you've not cooked okra before, but would like to give it a try it, this is a great place to start, as there is nothing slimy about this side dish.

Roasted in the oven, this okra has a lot of flavor and a bit of crispiness. It's the perfect easy and tasty side dish.

For a completely different way to cook okra, try my Stewed Okra and Tomatoes.

Ingredients

Here's what you will need to make the best roasted okra:

  • Okra - fresh okra, sliced into ½ inch pieces.
  • Olive oil - or similar flavored oil.
  • Kosher salt
  • Garlic powder
  • Black pepper
  • Smoked paprika
Roasted okra recipe ingredients.

How to roast okra

Preheat your oven to 450°F (232°C). 

Wash and thoroughly dry the okra, before slicing into ½ inch pieces.

Whole okra being dried on a kitchen towel.
A chopping board with knife and whole and sliced okra, with a silver bowl of sliced okra pieces set alongside.

Place the sliced okra in a large mixing bowl. Drizzle the olive oil over the okra, ensuring all pieces are coated. Next, sprinkle the kosher salt, garlic powder, black pepper, and smoked paprika over the okra. Toss everything together until the okra is evenly coated with the oil and seasonings.

A silver bowl filled with sliced okra, covered in a blend of salt and spices.

Spread the okra pieces in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast the okra for 15-18 minutes or until the okra is tender and lightly browned. You can stir or flip the okra halfway through cooking to ensure even roasting, but this is optional.

An oven proof baking sheet with pieces of spiced okra spread over.

 Remove the baking sheet from the oven and let the okra cool for a few minutes. Taste and adjust seasoning if necessary.

A baking sheet with roasted okra.

Expert Tips

These tips will help you make the best roasted okra you've ever tried. 

  • Make sure the okra is dry before roasting for best results.
  • Use regular olive oil to roast okra, rather than extra virgin olive oil which has too low a burn temperature.
  • Line a baking sheet with parchment paper for easy clean-up.
  • Lay the okra out in a single layer on the baking sheet, you want it to roast, not steam in the oven.

Flavor variations

  • I've used olive oil, but sunflower oil, avocado oil, or a similar oil will work too.
  • Adapt the spicing to suit your tastes, add ground cumin or coriander.
  • If you like your food extra spicy, add some red pepper flakes.
  • I prefer to use fresh okra, if using frozen okra try and find pre-cut slices, as it's very hard to chop okra when it's frozen. Also if using frozen okra I recommend adding an extra 10-12 minutes in the oven to allow it time to crisp up.

How to serve roasted okra

Oven roasted okra is a great side dish, I will often serve it with a wedge of fresh lemon to squeeze over. Crispy roasted okra is great with Southern dishes like my Southern Meatloaf, or my Air Fryer Lemon Garlic Shrimp.

I also serve okra alongside turkey burgers or grilled meats, or for something a little different try is with spicy dishes like my Jamaican Curry Shrimp.

A white serving platter with roasted okra.

How to store

To refrigerate: Roasted okra is a vegetable that is best served hot from the oven. However, leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

To freeze: Once cooked and cooled, place the okra into an airtight container and store in the freezer for up to 3 months. When ready to enjoy you can cook in a hot oven from frozen.

FAQs

What does okra taste like?

Okra has a lovely fresh, grassy, slightly sweet flavor.

How do you cook okra so it's not slimy?

The trick when cooking okra is to make sure you get it nice and dry before you start cooking. Leave any moisture there and it will be slimy. I wash and thoroughly dry okra before cooking it, and I like to roast okra in the oven, which results in crispy okra every time.

Is okra a fruit or a vegetable?

Although treated like a vegetable in terms of how it is flavored and cooked, Okra is actually a fruit. It is the seed pod of the plant.

If you have tried this roasted okra recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A white serving platter with roasted okra.
Print Recipe
4.67 from 3 votes

Roasted Okra Recipe

Crispy Roasted Okra is a classic Southern side dish. In a few steps you are shown how to cook okra in the oven, with a simple spice blend of salt, black pepper, garlic powder and smoked paprika.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: crispy roasted okra, easy oven roasted okra, oven roasted okra, roasted okra
Servings: 4
Calories: 103kcal
Author: Tanya

Ingredients

  • 1 lb fresh okra rinsed, dried, and sliced in ½ inch pieces
  • 2 tablespoon olive oil
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika

Instructions

  • Preheat your oven to 450°F (232°C).
  • Place the sliced okra in a large mixing bowl. Drizzle the olive oil over the okra, ensuring all pieces are coated. Next, sprinkle the kosher salt, garlic powder, black pepper, and smoked paprika over the okra. Toss everything together until the okra is evenly coated with the oil and seasonings.
  • Spread the okra pieces out in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast the okra for 15-18 minutes, or until the okra is tender and lightly browned. You can stir or flip the okra halfway through cooking to ensure even roasting, but this isn't essential.
  • Remove the baking sheet from the oven and let the okra cool for a few minutes. Taste and adjust seasoning if necessary.

Video

Notes

Make sure the okra is dry before roasting for best results.

Nutrition

Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 590mg | Potassium: 357mg | Fiber: 4g | Sugar: 2g | Vitamin A: 936IU | Vitamin C: 26mg | Calcium: 96mg | Iron: 1mg

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Watermelon Martini

This watermelon martini combines the sweet, refreshing flavors of watermelon with an explosion of citrus from lime juice, served in a martini glass and garnished with a thin slice of watermelon. It's the perfect summer cocktail! This post is intended for an audience 21 and over only.

watermelon martini, in glass, in front of sliced watermelon

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I love the summer, especially the summer fruit and cocktails. So it was a must that I share this easy and delicious watermelon martini.

Made with the sweet and zesty combination of watermelon juice and schnapps, this is a cocktail that will surely impress your friends. With the vibrant hue of ripe watermelon, this watermelon martini cocktail is invigorating, light, and perfect for summer.

If you love watermelon, be sure to try my other watermelon drinks, like watermelon juice or watermelon mimosas.

Watermelon Martini Recipe Ingredients

  • Vodka – Just use a regular unflavored vodka for this recipe.
  • Watermelon schnapps – I’ve used DeKuyper watermelon schanpps.
  • Watermelon juice – Easy to make by adding watermelon chunks to a blender. Blend and then strain.
  • Lime Juice – From fresh limes.
  • Simple Syrup – A homemade mixture of simple syrups works great. You could also use store-bought simple syrup if you prefer.
  • Ice cubes – These are only used in the cocktail shaker and are not to be served with the drink.
ingredients to make a watermelon martini on a red table

Tools needed for this recipe

  • Cocktail Shaker
  • Martini Glass
  • Blender - for making watermelon juice.

How To Make A Watermelon Martini

Pour in the vodka, watermelon juice, watermelon schnapps, lime juice, and simple syrup into a cocktail shaker.

Fill a cocktail shaker halfway with ice.

Secure the lid on the shaker and shake vigorously for about 10-15 seconds, or until the outside of the shaker becomes frosty and cold.

hand shaking black cocktail shaker

Strain the mixture into a chilled martini glass.

watermelon martini being poured into martini glass

Garnish with a slice of a small watermelon. Serve immediately. 

Watermelon Martini Recipe Variations

  • Spicy Watermelon Martini – Add a slice or 2 of fresh muddled jalapeño to the cocktail.
  • Watermelon Mint Martini – Add some fresh mint leaves to the cocktail.
  • Watermelon Cucumber Martini – Sub 1 ounce of watermelon juice for cucumber juice.

How to keep your martini chilled

For a chilled cocktail glass you can either let it sit in the refrigerator or freezer for a few hours. Or if you’re making a martini on the fly, simply add a couple of ice cubes to the glass while you prepare the drink. Dump out the ice cubes before adding the cocktail.

Keeping most of your ingredients chilled in the refrigerator will keep your martini cool longer. While it isn’t necessary to keep the ingredients in the fridge, if you know your drink doesn’t contain ice, it might be a good idea to chill them beforehand.

watermelon martini in martini glass, on top of coaster

Delicious Food To Serve With Watermelon Martinis

Having a party and serving drinks? Enjoy some delicious snacks to go along with your martini!

Dip – This easy and cheesy queso dip is the perfect dip to go along with this martini.

Air Fryer Fried Pickles – The perfect quick appetizer to serve along with this drinks.

Fried chicken sliders - A tasty snack to enjoy with a martini. They are small sandwiches that you can hold in your hand.

Expert Tips for Martini

These tips will help you make the best Watermelon Martini recipe you’ve ever tried. 

  • If you don’t have a shaker, you can combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and stir well.
  • Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.
  • If buying a whole watermelon, make sure to pick a watermelon that is ripe and sweet.

Notes

  • Before beginning, ensure the ingredients are thoroughly mixed in a cocktail shaker with ice. This not only chills the drink but allows its flavors to mingle into one delicious cocktail.

Looking for more cocktail recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

watermelon martini, in glass, in front of sliced watermelon
Print Recipe
5 from 1 vote

Watermelon Martini

This watermelon martini combines the sweet, refreshing flavors of watermelon with an explosion of citrus from lime juice, served in a martini glass and garnished with a thin slice of watermelon. It's the perfect summer cocktail!
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: watermelon martini
Servings: 2 drinks
Calories: 307kcal
Author: Tanya

Equipment

Ingredients

  • 4 oz vodka
  • 4 oz watermelon juice
  • 4 oz watermelon schnapps
  • 2 Tablespoons lime juice
  • 1 teaspoon simple syrup
  • Watermelon slice garnish
  • Ice

Instructions

  • Pour in the vodka, watermelon juice, watermelon schnapps, lime juice, and simple syrup into a cocktail shaker.
  • Fill a cocktail shaker halfway with ice.
  • Secure the lid on the shaker and shake vigorously for about 10-15 seconds, or until the outside of the shaker becomes frosty and cold.
  • Strain the mixture into two chilled martini glass.
  • Garnish with a slice of small watermelon. Serve immediately.

Notes

  • Before beginning, thoroughly mix the ingredients in a cocktail shaker with ice. This chills the drink and allows its flavors to mingle into one delicious cocktail.
  • This drink recipe makes two cocktails. If you prefer one, cut the ingredients in half. 

Nutrition

Calories: 307kcal | Carbohydrates: 21g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 330IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 0.3mg

by 2 Comments

Homemade Dehydrated Limes

These homemade dehydrated limes are the perfect preserved citrus to have on hand. Make them at home in your dehydrator, air fryer, or oven.

dehydrated limes in glass container with other limes around

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Imagine adding citrus flavor to your favorite dishes and drinks without the hassle of slicing and juicing fresh limes. Dehydrated limes are the answer!

They add a unique taste to your culinary creations, offer a long shelf life, and are easy to store. The process of dehydrating limes is straightforward. You only need to slice, spread on a dehydrator, and dehydrate until dry.

Once you dehydrate limes, you can use them for many things. I like to add dehydrated limes to cocktails or add them to water for refreshing lime water.

Once you start dehydrating your fruit, you'll want to dehydrate everything. Check out these dehydrated strawberries if you love dried fruit.

Ingredients

  • Fresh limes - washed and dried.
fresh limes on white kitchen towel

Tools Needed

How to Dehydrate Limes

Cutting the Limes

To achieve the perfect thickness and consistency when slicing limes for dehydration, use a sharp knife or mandoline. When using a mandoline, wear a protective cutting glove to prevent accidents. To make slicing easier, cut the end of the lime to give yourself a flat surface before placing it on the mandoline or slicing with a knife.

limes sliced with a mandolin

Even slicing is essential for uniform drying, so take your time and ensure each slice is approximately ⅛-1/4 inch thick. Properly sliced limes will result in evenly dried lime slices, ready for various creative uses.

How to Dehydrate Limes in a Dehydrator

Using a dehydrator is my favorite method for dehydrating limes, as it provides optimal control over temperature and drying times. To use a dehydrator for lime dehydration, first place evenly sliced limes on the dehydrator trays, ensuring they are not touching each other. Set the dehydrator to a temperature of 125°F / 40°C, highly recommended for dehydrating limes.

Drying times can range from 8-12 hours, depending on the thickness of the lime slices and the dehydrator’s efficiency.

Once the lime slices are thoroughly dried, remove them from the dehydrator and let them cool before storing them in an airtight container.

fresh limes on dehyrator tray
dried limes on dehydrator tray

Other Methods for Dehydrating Limes

Air Fryer

Many air fryers have dehydrator functions. To dehydrate limes in the air fryer, set the temperature to 125 degrees Fahrenheit. Dehydrate for 6-10 hours until the limes are dried.

Oven

To use an oven for lime dehydration, preheat it to a low temperature of 175 degrees Fahrenheit. Place evenly sliced limes on parchment paper-lined baking trays, ensuring they are not touching each other.

Dry the lime slices for about 2-4 hours, flipping them every 30 minutes to ensure even drying. Keep an eye on the lime slices as they dry, as oven temperatures may vary.

When you place lime slices on the fully dried tray, remove them from the oven and let them cool before storing them in an airtight container.

The best Limes to use

Late winter and early spring are the best times to purchase fresh limes, ensuring you get the most flavorful and juicy citrus for dehydration.

When selecting limes for dehydration, it’s essential to look for ones free of blemishes and with a uniform green color. The skin should be smooth and glossy, indicating freshness. Remember, fresh limes are essential for achieving the best results in your dehydrated lime adventure.

I also like my dehydrated limes to have some juice in them. Give them a slight squeeze to ensure they are ripe and filled with wonderful lime juice. Even though it'll be dehydrated, these limes have the best flavor.

How to store

Using airtight containers, such as glass jars or plastic containers with tight-fitting lids, is the best for storing dehydrated limes. They help keep the limes dry and prevent moisture from entering the container.

To further ensure moisture control, add a food-safe silicone pack to the storage container to absorb any accumulated moisture.

Properly stored dehydrated limes can last up to a year, providing a long-lasting source of citrus flavor for your culinary creations.

dehydrated limes in glass container

How to use Dehydrated Limes

Dehydrated limes offer a world of exciting possibilities for culinary and beverage applications.

  • Add a burst of citrus flavor to sweet and savory dishes
  • Enhance cocktails, mocktails, and teas. I like to pop one in my water bottle in the mornings.
  • Turn the limes into ground lime powder by running it through a blender. Add it to soups and stews, providing a tangy flavor.
  • Try using dehydrated lime slices as a garnish.
glass of water with ice with dried lime on top and dried limes in background

How to rehydrate dried limes

To rehydrate them, add them to water and allow them to soak for a couple of hours. I tend to use dried limes without rehydrating them first.

Dehydrating Limes Turning Brown

Dehydrated limes will sometimes turn brown after storage. This is normal and does not affect the flavor of the limes.

Also, if limes are dehydrated at a higher temperature, they will turn brown during the dehydrated phase. It's best to keep the temperature at 125 degrees Fahrenheit / 40°C or below when dehydrating.

Mold Prevention

Store your dehydrated limes in an airtight container in a cool, dry place with plenty of air circulation to avoid mold growth.

dehydrated limes laying on white table

Frequently Asked Questions

What are dehydrated limes good for?

Everything! They're great for storing limes for long term use. Use them to flavor water, cocktails, or mocktails. You can also use them for garnish. You can also try using the dehydrated zest in dry rubs and seasonings for grilling or whatever else you cook up.

How long do dehydrated limes last?

Dehydrated limes can last up to a year and a half as long as they are properly stored. Store them in an airtight container, in a cool, dry place.

Do dehydrated limes go bad?

Yes, dehydrated limes can go bad eventually if not stored properly. For optimal freshness, they should be kept in an airtight container in a cool, dry place for up to a year.

What is the ideal thickness for slicing limes for dehydration?

For ideal dehydration results when slicing limes, a thickness of ⅛- ¼ inch is recommended! That’s just enough to give your dehydrated limes that perfect flavor and crunch.

dehydrated limes in glass container with other limes around
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5 from 1 vote

Homemade Dehydrated Limes

These homemade dehydrated limes are the perfect preserved citrus to have on hand. Make them at home in your dehydrator, air fryer, or oven.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Dried Fruit
Cuisine: American
Keyword: dehydrated lime, dehydrated limes
Servings: 36
Calories: 3kcal
Author: Tanya

Equipment

Ingredients

  • 6 Fresh limes washed, dried, and cut into ⅛-¼ inch even slices

Instructions

Dehydrator Method

  • Place evenly sliced limes on the dehydrator trays, ensuring they are not touching each other. Set the dehydrator to a temperature of 125°F / 40°C.
  • Dry for 8-12 hours, depending on the thickness of the lime slices and the dehydrator’s efficiency.
  • Once the lime slices are thoroughly dried, remove them from the dehydrator and let them cool before storing them in an airtight container.

Air Fryer Method

  • Place evenly sliced limes in the air fryer basket, ensuring they are not touching each other. set the temperature to 125 degrees Fahrenheit. Dehydrate for 6-10 hours until the limes are dried.

Oven Method

  • Preheat oven to a low temperature of 175 degrees Fahrenheit. Place evenly sliced limes on parchment paper-lined baking trays, ensuring they are not touching each other.
  • Dry the lime slices for about 2-4 hours, flipping them every 30 minutes to ensure even drying. Keep an eye on the lime slices as they dry, as oven temperatures may vary.
  • When you place lime slices on the thoroughly dried tray, remove them from the oven and let them cool before storing them in an airtight container.

Notes

  • Dehydrated limes can be stored properly for 12-18 months. Store them in an airtight container, in a cool, dry place.

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 0.2mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg

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Watermelon Juice

This Watermelon Juice recipe is super simple and results in the most delicious fruity drink. I combine fresh watermelon juice with freshly squeezed lime juice to produce a refreshing drink that is pure sunshine in a glass.

Two glasses filled with watermelon juice with a jug of watermelon juice and slices of lime set alongside.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

In this recipe I show you how to make watermelon juice with a blender in a matter of minutes. Blitz it up, strain through a sieve into a pitcher, then leave in the refrigerator to chill for a couple of hours. It really is that simple.

I love a glass of this fresh tasting juice for breakfast, and often serve a pitcher of it at family brunch get together's. However, it is also the ideal non-alcoholic drink to cool you down on a hot summers day.

This delicious fresh juice also makes a great cocktail mixer, try it with sparkling champagne or prosecco in my Watermelon Mimosa.

If you love fresh juices, try some of my favorite recipes: my Tamarind Juice, Beet Carrot Apple Juice, Cucumber Ginger Juice, or my Jamaican Style Carrot Juice.

Ingredients

Here's what you will need to make this fresh squeezed juice:

  • Watermelon - use seedless watermelon as you don't want to have to pick out the large seeds.
  • Lime - I use freshly squeezed lime juice as it has the best flavor.
Half of a fresh watermelon.
A glass bowl filled with diced watermelon.

How to make Watermelon Juice

Place the watermelon cubes and lime juice into a blender.

A blender jug filled with diced watermelon.

Blend the watermelon on medium speed for 15-20 seconds until you have a smooth, juice-like consistency. 

A blender jug filled with blended watermelon.

Strain the juice through a fine mesh strainer into a pitcher, discarding any pulp.

Watermelon juice being poured through a fine sieve into a glass jug.

Refrigerate and serve cold.

A glass jug filled with watermelon juice with wedges of fresh watermelon and slices of lime set alongside.

Expert Tips

These tips will help you make the best watermelon juice you've ever tried. 

  • Ripe watermelons tend to be very sweet. If your watermelon is not sweet enough, add 1-2 tablespoons of Simple Syrup to the juice.
  • Allow the juice to chill in the refrigerator for at least 2 hours before serving.
  • For the best flavor, always served cold, straight from the refrigerator.

Flavor variations

  • Swap the lime juice for freshly squeezed lemon or orange.
  • One of my favorite watermelon juice combinations is to add some fresh mint leaves.
  • Mix the fresh juice with sparkling water for a touch of fizz.
  • Or, for an alcoholic twist, swap sparking water for champagne or prosecco (or any other sparkling white wine).
  • You can use this same process to juice other fruits, try melon, cucumber or mango.
A glass filled with watermelon juice with a jug of watermelon juice, wedges of fresh watermelon and slices of lime set alongside.

FAQs

How do you store watermelon juice after juicing?

Once juiced, store in a covered pitcher in the refrigerator for up to 4 days. You might need to stir the juice before serving if it has sat in the refrigerator for a day or two.

Can you freeze fresh watermelon juice?

Yes, absolutely. Pour the juice into an airtight container, making sure you leave some space at the top to allow the juice to expand when frozen. To enjoy it at its best, use the juice within 2 months of freezing.

Is homemade watermelon juice healthy?

Yes! Fresh watermelon is rich in amino acids and contains high levels of the powerful antixoidant lycopene; and lime is rich in antioxidants and contains high levels of vitamin C. This fresh squeezed juice contains no artificial coloring's or preservatives.

Can you put watermelon through a juicer?

Yes you can, in fact if you have a juicer it is much easier as the pulp and seeds will end up in the pulp container so there will be no need to sieve it.

If you have tried this fresh juice recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Two glasses filled with watermelon juice with a jug of watermelon juice and slices of lime set alongside.
Print Recipe
5 from 1 vote

Watermelon Juice

Watermelon Juice is super simple and results in the most delicious fruity drink. Combine fresh watermelon juice with freshly squeezed lime juice to produce a refreshing drink that is pure sunshine in a glass.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American, Southern
Keyword: best watermelon juice, fresh watermelon juice, homemade watermelon juice, watermelon and lime juice, watermelon juice
Servings: 6
Calories: 92kcal
Author: Tanya

Ingredients

  • 12 cup seedless watermelon cubes
  • 2 tablespoon fresh lime juice

Instructions

  • Place the watermelon cubes and lime juice into a blender.
  • Blend the watermelon on medium speed for 15-20 seconds until you have a smooth juice-like consistency.
  • Strain the watermelon juice through a fine mesh strainer into a pitcher, discarding any pulp.
  • Refrigerate and serve cold.

Notes

Ripe watermelons tend to be very sweet. If your watermelon is not sweet enough, add 1-2 tablespoons of Simple Syrup to the juice.

Nutrition

Calories: 92kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 346mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1732IU | Vitamin C: 26mg | Calcium: 22mg | Iron: 1mg

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Fajita Vegetables

If you are looking for a great-tasting vegetable side that can be prepared in minutes, then try my Easy Fajita Vegetables. Sliced red onion and a variety of different colored bell peppers are stir-fried quickly in fajitas seasoning for a healthy vegetable side dish that is packed full of flavor.

A large serving dish filled with fajitas vegetables, with bowls of steamed white rice and black beans set alongside.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Healthy fajita veggies are the perfect mid-week side when you are pushed for time but want to put something tasty and nutritious on the table. Hands-on preparation is minimal; the whole dish can be prepared, cooked, and on the table in around 20 minutes.

I make vegetable fajitas with peppers and onions and season them with my homemade Fajitas Seasoning. Making your own seasoning blends is super simple, but you can use your favorite store-bought blend if you prefer.

My family loves Mexican dishes, they are always packed full of flavor, and it's empty plates all around when I serve them. If you enjoy Mexican-inspired food, try my Air Fryer Steak Fajitas, Juicy Ground Turkey Tacos, Air Fryer Mexican Street Corn, or my Crispy Pork Carnitas.

Ingredients

Here's what you will need to make the best fajita vegetables:

  • Olive oil - I use regular olive oil as extra virgin olive oil has too low a burn temperature.
  • Red onion - has a great mild flavor; you could also use a regular onion or shallots.
  • Bell peppers - I used red and green bell pepper, but you can use any color.
  • Fajita seasoning - I use my seasoning blend, which is simple to make, but you can use a store-bought blend if you choose.
Fajita vegetables recipe ingredients.
Sliced red onion and red and green bell peppers on a wooden chopping board, with pots of fajita seasoning and olive oil set alongside.

How to make fajita vegetables

Heat the oil in a large skillet or frying pan over medium-high heat.

Add the sliced onion and bell peppers to the pan. Cook them undisturbed for 3-4 minutes, then stir fry them for 4 minutes or until they soften and get slightly charred.

Sliced red onion and red and green bell peppers in a large frying pan.

Sprinkle the fajita seasoning evenly over the vegetables in the pan. Toss well to coat them with the seasoning.

Sliced red onion and red and green bell peppers coated in fajitas seasoning, cooking in a large frying pan.

Continue cooking for 5-10 minutes until the vegetables are cooked to your desired softness. The longer you cook, the softer they will be.

Cooked red onion and red and green bell peppers in a large frying pan.

Remove the pan from heat and transfer the fajita vegetables to a serving dish.

A large serving dish filled with fajitas vegetables, with a red and green bell peppers, and bowls of steamed white rice and black beans set alongside.

Expert Tips

These tips will help you make the best fajita vegetables you've ever tried. 

  • I only prepare the vegetables just before I cook them; that way they remain crispy and juicy and don't dry out.
  • Get the pan nice and hot before you start cooking the vegetables.
  • The trick is to cook the vegetables long enough so that they get a nice char around the edges but not so long as they become soggy.

Flavor variations

Feel free to mix the vegetables or the spices to suit your tastes!

  • Bell peppers and onions are traditional, but mushrooms, zucchini, or even carrot could work well too.
  • If you like your food extra spicy, add some freshly sliced red chili peppers, some red pepper flakes, or a dash of your favorite hot sauce.
  • Add a touch of smoky spice flavor with some chipotle paste.
  • For a burst of fresh herb flavor, garnish with some chopped cilantro.
A large serving dish filled with fajitas vegetables, with a red and green bell peppers, and bowls of steamed white rice and black beans set alongside.

How to serve fajita vegetables

Serve the flavorful fajita vegetables as a side dish alongside my Slow Cooker Black Beans and some steamed white rice. They work with a variety of Mexican-inspired dishes; try them in fajitas or tacos or as a burrito filling.

They are also perfect to serve with all of your favorite weeknight meals like my Air Fryer Chicken Breast or my Turkey Burgers.

How to store

To refrigerate: Fajita vegetables are best served hot, straight from the pan. However, leftovers can be stored in an airtight container in the refrigerator for 2-3 days. When ready to enjoy, place in a hot frying pan to warm through, not overcooking the vegetables.

A large serving dish filled with fajitas vegetables, with a red and green bell peppers, and bowls of steamed white rice and black beans set alongside.

FAQs

Do you marinate pepper and onions for fajitas?

No, there is no need to marinate the vegetables; the flavor comes from the freshness of the vegetables combined with the fajitas seasoning.

Are fajita veggies healthy?

Yes, this healthy vegetable side dish is low in fat and sugar. The onions and peppers are high in fiber, vitamins, and minerals, and a serving of this vegetable dish will go towards your all-important 5-a-day.

How to make fajita peppers and onions in the oven?

For speed, I cook my fajita vegetables in a frying pan. However, if you have the oven on, you can also cook fajita vegetables in the oven.

Toss the onions and peppers in olive oil and fajita seasoning, then place onto a nonstick baking sheet. Place the sheet into a hot oven at 425F/220C and roast the vegetables for 20 minutes.

If you have tried this fajita vegetable recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A large serving dish filled with fajitas vegetables, with bowls of steamed white rice and black beans set alongside.
Print Recipe
5 from 2 votes

Fajita Vegetables

Easy Fajita Vegetables can be prepared and cooked in minutes. Sliced red onion and a variety of different colored bell peppers are cooked quickly in fajitas seasoning, for a healthy vegetable side dish that is packed full of flavor.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: classic fajita vegetables, fajita vegetables, fajita veggies, homemade fajita seasoning
Servings: 4
Calories: 91kcal
Author: Tanya

Ingredients

  • 2 Tablespoons olive oil
  • 1 large red onion thinly sliced
  • 2 bell peppers (any color) thinly sliced
  • 2 teaspoons fajita seasoning

Instructions

  • Heat the oil in a large skillet or frying pan over medium-high heat.
  • Add the sliced onion and bell peppers to the pan. Cook them undisturbed for 3-4 minutes, then stir fry them for 4 minutes or until they soften and get slightly charred.
  • Sprinkle the fajita seasoning evenly over the vegetables in the pan. Toss well to coat them with the seasoning.
  • Continue cooking for 5-10 minutes until the vegetables are cooked to your desired softness. The longer you cook, the softer they will be.
  • Remove the pan from heat and transfer the fajita vegetables to a serving dish.
  • Serve the flavorful fajita vegetables as a side dish, in fajitas or tacos, or as a burrito filling.

Notes

Feel free to mix up the vegetables or the spices to suit your tastes! Bell peppers and onions are traditional, but mushrooms, zucchini, or even carrot could work well too.

Nutrition

Calories: 91kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 189mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2356IU | Vitamin C: 78mg | Calcium: 13mg | Iron: 1mg

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Homemade Fajita Seasoning

Whip up homemade fajita seasoning in 5 minutes; it's easy to make and even more delicious than a store-bought mix. Use right away, or mix up a big batch. Great for fajitas or any meat or vegetables you want to add this delicious flavor to.

fajita spices placed in a bowl, unmixed

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This fajita seasoning mix tastes wonderful on any chicken, steak, or seafood you prepare it with. You can even use this mixture as a dry rub on a whole chicken! If fajitas are what you're craving give my Air Fryer Steak Fajitas a try. You won't be disappointed!

Want a flavorful but lighter meal? Season Easy Oven-Baked Fish with these bold flavors.

Ingredients and Tools Needed

  • Chili Powder
  • Cornstarch
  • Ground Cumin
  • Garlic Powder
  • Paprika
  • Granulated Sugar
  • Oregano
  • Cayenne Pepper
  • Salt
fajita spices placed in a bowl, unmixed

Tools you'll need for this recipe

  • Small bowl for mixing
  • An airtight container for storage

How To Make My Homemade Fajita Seasoning

Mix and store in an airtight container

fajita seasoning mixed together in a small bowl

How To Use Fajita Seasoning

Use this fajita seasoning in place of store-bought packets. To make fajitas, add 2 Tablespoons of this seasoning and ½ cup of water. This will give the perfect flavor when making homemade fajitas in a skillet.

Using homemade fajita seasoning as a dry rub will also impart a delicious flavor to other baked dishes. If you're preparing a Mexican chili or soup, add some fajita seasoning for another layer of flavor.

If making vegetables, use about 1-2 teaspoons. I love to use this seasoning when making quick fajita vegetables.

How Long Does It Keep?

Depending on the freshness of your herbs and spices, this blend will keep well for 3 to 6 months. Storing your freshly made fajita seasoning in an airtight container and in a cupboard, out of direct sunlight, will help to maintain its freshness.

Avoid storing fajita seasoning in the fridge, it can dull the flavors.

fajita seasoning mixed together in a small bowl

Why Make Your Own Spice Mix?

Firstly, you will likely have all of the spices in your pantry, so instead of going out and buying a fajita seasoning packet, you can make your own at home. Most seasoning packets contain preservatives and additives, so it's a healthier option as well.

What's the difference between taco seasoning and fajita seasoning?

Taco seasoning and fajita seasoning are similar in the fact that they typically contain the same ingredients. The ratio of these ingredients, however, is what sets them apart. Taco seasoning generally will contain more chili powder, whereas fajita seasoning contains more cumin. Now, how much you add of each is purely preference. Taco seasoning will have a typical "spice" taste, and Fajita seasoning, because of the increased amount of cumin, has a "smokey" taste.

Notes

  • Use this fajita seasoning in place of store-bought packets. 
  • To make fajitas, add 2 Tablespoons of this seasoning and ½ cup of water. This will give the perfect flavor when making homemade fajitas in a skillet.
  • Make sure that your ingredients aren’t stale. Rub a little of each between your fingers, if they release an aroma they are good to use.
  • I prefer to make smaller batches of spice blends, that way, they always taste fresh.
  • A funnel makes it easy to pour spices into a jar.
  • Double, triple, or quadruple the recipe if you like. Change the serving size in the recipe card below to modify the ingredients.

Looking for more homemade seasoning recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

fajita spices placed in a bowl, unmixed
Print Recipe
5 from 1 vote

Homemade Fajita Seasoning

Whip up homemade fajita seasoning in 5 minutes, it's easy to make and even more delicious than a store-bought mix. Use right away, or mix up a big batch, great for fajitas or any meat or vegetables you want to add this delicious flavor to.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: homemade fajita seasoning
Servings: 36
Calories: 137kcal
Author: Tanya

Ingredients

Instructions

  • Mix and store in an airtight container

Notes

  • Use this fajita seasoning in place of store-bought packets. 
  • To make fajitas, add 2 Tablespoons of this seasoning and ½ cup of water. This will give the perfect flavor when making homemade fajitas in a skillet.

Nutrition

Serving: 1g | Calories: 137kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1438mg | Potassium: 534mg | Fiber: 8g | Sugar: 6g | Vitamin A: 6213IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 7mg

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Espresso Martini

The espresso martini is a dessert for any coffee lover, and the perfect after dinner drink. Our classic espresso martini is rich with flavor and smooth with its velvety top. This post is meant for an audience 21 and over.

Prepared espresso martini with coffee bean garnish.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

When I can have a cocktail and coffee at the same time, you bet I'll be enjoying this party! Whether you're using machine-brewed espresso, instant espresso, or even freshly made espresso in your French press you'll still be able to enjoy an espresso martini too!

Espresso martinis can truly be enjoyed any time of the year. Our delicious Bourbon Martini, Hennessy Sidecar, and last but not least this warm Irish Coffee can as well.

Espresso Martini Ingredients

  • Vodka - Use your favorite unflavored vodka. You could opt for a coffee flavor vodka if you want the extra strong coffee flavor, or are missing other key ingredients.
  • Freshly brewed espresso - Not everyone has access to fresh espresso coffee. You can use instant espresso, instant coffee, or a cold brew concentrate.
  • Coffee liqueur - Like Kahlua or other coffee liquor.
  • Simple syrup - Optional for sweetness. Simple syrup can be store-bought or homemade with an easy recipe of 1:1 sugar and water for sweet sugar syrup.
  • Coffee beans - A few coffee beans for garnish.
Espresso martini ingredients.

Tools needed for this recipe

  • Cocktail Shaker
  • Martini Glass

How To Make An Espresso Martini

Brew a fresh shot of espresso and let it cool

Add the vodka, cooled espresso, coffee liqueur, and simple syrup to the cocktail shaker and fill the shaker with ice.

Shaking the ingredients in a cocktail shaker.

Shake vigorously for about 10-15 seconds. This ensures all the ingredients are well mixed and the cocktail has a little foam.

Pouring the cocktail into the martini glass.

Strain the mixture into a martini glass. Garnish the espresso martini with 3 coffee beans. Serve immediately.

Prepared espresso martini.

How to serve an espresso martini

For the best experience with an espresso martini, you'll want to serve it in a chilled glass and enjoy it immediately.

Serve your freshly made coffee cocktail with a side of other dessert items like chocolate-covered coffee beans, chocolate biscotti, or even a small scoop of French vanilla ice cream.

Espresso Martini Variations

Chocolate: Swirl chocolate syrup around the inside of your glass or just on the rim. You can also, along with the coffee beans, add some shaved chocolate to the top.

Spiced: Add a dash of cinnamon or nutmeg to the cocktail shaker or just lightly dust some on top of your finished cocktail.

Vanilla: Use a vanilla vodka, or a dash of vanilla syrup or extract to the cocktail shaker before shaking.

Prepared espresso martini with coffee bean garnish.

No Cocktail Shaker, No Problem

You can still whip up a delicious cocktail without a shaker. Here are a couple of options if you find yourself without one:

  • Mason Jar with a lid tightly sealed
  • Blender
  • Any container with a secure enough lid to endure shaking for 20-30 seconds without falling off.

Strain using a fine mesh strainer, or sifter.

FAQ's

Why the three coffee beans for garnish?

The three coffee beans represent health, happiness, and wealth.

Why do you shake an espresso martini?

To acquire that silky foam on top, first, you'll want to shake the cocktail ingredients with ice for 20-30 seconds. Secondly, double straining your cocktail either through the shaker cup or a Hawthorne shaker, then again with a fine mesh strainer will introduce more air and greatly reduce the amount of ice that comes through leaving your cocktail silky smooth with a nice layer of foam on top.

Expert Tips

  • If you don't have an espresso machine, you can use instant espresso.
  • For the best experience, chill the martini glass ahead of time.

Looking for more cocktail recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Prepared espresso martini with coffee bean garnish.
Print Recipe
5 from 1 vote

Espresso Martini

The espresso martini is a dessert for any coffee lover, and the perfect after dinner drink. Our classic espresso martini is rich with flavor and smooth with its velvety top. This post is meant for an audience 21 and over.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: espresso martini
Servings: 1 Drink
Calories: 269kcal
Author: Tanya

Ingredients

  • 2 ounces Vodka
  • 1 ounce Freshly brewed espresso *see note
  • 1 ounce Coffee liqueur such as Kahlua
  • .5 ounces Simple syrup optional, to taste
  • Ice
  • 3 Coffee beans garnish

Instructions

  • Brew a fresh shot of espresso and let it cool
  • Add the vodka, cooled espresso, coffee liqueur, and simple syrup to the cocktail shaker and fill the shaker with ice.
  • Shake vigorously for about 10-15 seconds. This ensures all the ingredients are well mixed and the cocktail has a little foam.
  • Strain the mixture into a martini glass. Garnish the espresso martini with 3 coffee beans. Serve immediately.

Notes

  • If you don't have an espresso machine, you can use instant espresso.
  • For the best experience, chill the martini glass ahead of time.
  • The three coffee beans represent health, happiness, and wealth.

Nutrition

Serving: 1g | Calories: 269kcal | Carbohydrates: 24g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 15mg | Potassium: 42mg | Sugar: 24g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 1mg

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Steamed Lobster Tails

My family love lobster and in this recipe post I show you how easy it is to cook steamed lobster tails. I butterfly the tails then steam them with some fresh lemon, before serving them with some melted butter and a wedge of lemon for an extra burst of zesty citrus. Cooked this simply, this is a dish you will return to again and again.

A white serving plate topped with two steamed lobster tails, served with melted butter, a wedge of lemon and garnished with fresh parsley.

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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Lobster can be a tricky shellfish to cook, particularly if you cook it whole. Which is why I like to cook lobster tails. I always start by butterflying the tail, so that the whole tail cooks evenly. Steaming the lobster tails also helps as this is a gentler cooking method and keeps the lobster meat tender and sweet.

Not only does lobster tail taste delicious, it is good for you too. Lobster tail is a lean protein, contains vitamins and minerals and is rich in omega-3 fatty acids.

If you enjoy eating shellfish, then try some of my favorite seafood recipes: Air Fried Lobster Tail, Air Fryer Crab Cakes, Air Fryer Crab Legs, Air Fryer Lemon Garlic Shrimp, Jamaican Jerk Shrimp, Seafood Boil, or my Crispy Air Fryer Fried Shrimp.

Ingredients

Here's what you will need to make the best steamed lobster tails:

  • Lobster - I use whole fresh lobster tails.
  • Lemon - Fresh lemon, sliced.
  • Water
Steamed lobster tail recipe ingredients.

How to steam lobster tails

Fill a pot with 1 inch of water so that it is below the steamer basket. Bring the water to a boil.

Once the water is boiling, line the steamer basket with the slices of lemon and place the butterflied lobster tails in the steamer basket on top of the lemon slices, making sure they are not overcrowded.

A steamer filled with raw lobster tails on top of fresh slices of lemon.

Place the steamer basket on top of the pot with boiling water, cover, and steam the lobster tails for 6-8 minutes, or until the shells turn bright red and the meat becomes opaque.

Four cooked lobster tails sitting in a steamer on top of slices of lemon.

Remove the lobster tails from the steamer using tongs. Be careful as they will be hot. Allow them to cool for a few minutes before serving.

Serve the lobster tails as they are or with some melted butter and a slice of lemon.

How to butterfly a lobster tail

The butterflying of lobsters is very easy and it makes the lobster meat easier to eat. It also looks pretty on a plate. The only tools you need are sharp kitchen shears and your hands.

To butterfly a lobster tail, use the kitchen shears and cut down the middle of the top shell towards the fins of the tail, taking care not to cut the tail itself. Gently pull the shell apart. Using your fingers, gently separate the meat from the shell, lifting it through the slit to rest on top. Try to keep the end of the tail attached to the shell.

collage of how to butterfly a lobster tail, with hand cutting and the shell and moving the lobster meat above the shell

If your lobster tail needs to be deveined, devein it at this time.

Expert Tips

These tips will help you make the best steamed lobster tails you've ever tried. 

  • If you don't have a steamer pot, you can fit a steamer basket into a large pot, it will work just the same.
  • Bring the water to the boil, before you add the lobster tails to the steamer basket. This will stop them from overcooking.
  • If you want to check the internal temperature of the lobster once it’s cooked, a probe thermometer is the easiest way to do this.
Two white serving plates topped with two steamed lobster tails, served with melted butter, a wedge of lemon and garnished with fresh parsley.

Flavor variations

  • Fresh lobster tails will give you the best flavor, but you can use frozen lobster tails. If using frozen tails, defrost them in the refrigerator first before butterflying and cooking.
  • Add a little extra flavor and serve the lobster with my Garlic Herb Butter.
  • For a dairy free option, swap the melted butter for a little olive oil warmed with lemon zest and some minced garlic.
  • Enjoy a seafood feast, and provided you don't overcrowd the steamer pan, you could also add fresh shrimps, scallops and clams. Just ensure you adjust the cooking times for smaller pieces of seafood.

What to serve with steamed lobster tails

I don't want anything to overpower the flavor of the lobster meat, so I serve it with some melted butter and a wedge of fresh lemon for squeezing over. This dish can be served as an appetizer or doubled up as dinner main dish, which I would serve with a light and refreshing side salad like my Southern Cucumber Salad.

You can also steam the lobster tails and add them to Lobster Mac & Cheese.

A white serving plate topped with two steamed lobster tails, served with melted butter, a wedge of lemon and garnished with fresh parsley.

How to store

To refrigerate: Steamed lobster tails can be enjoyed hot or cold. Once cooked and cooled, place any leftover lobster tails in an airtight container in the refrigerator up to 3 days. If heating up, do so gently so that the lobster warms through but does not overcook.

To freeze: It is perfectly safe to freeze cooked lobster. Once cooked and cooled, wrap the whole tail, including the shell, in freezer proof clingfilm and a layer of kitchen foil, and store for up to 3 months. Freezing the lobster tail in the shell will stop the meat from drying out.

FAQs

Is it better to boil or steam lobster tails?

If I was cooking a whole lobster I would boil it. However, when it comes to cooking lobster tails I prefer to steam them, as steaming is a gentler cooking method resulting in tender lobster meat. Also, with steaming, you keep all the flavor in the lobster as none of it escapes into the cooking water.

Do you cut the lobster tail before you steam it?

Yes, you can either butterfly the lobster tail as I have done in this recipe (see instructions above), or you can split the tail in half length-wise. A lobster tail is thick, so cutting the lobster tail ensures an even cook, whereas if you left it whole, it would be tough around the outside and just cooked in the center.

How long to steam a lobster tail?

The length of time to steam lobster tails depends on their size. As a general guide:

Small (4-ounce) lobster tails need about 6-8 minutes.
Medium (6-ounce) lobster tails need about 8-10 minutes.
Large (8-ounce) lobster tails need about 10-12 minutes.
Extra-large (12-ounce) lobster tails need about 15-20 minutes.

How to tell if lobster is cooked?

Lobster tails should be cooked until the shell turns bright red and the meat becomes opaque, generally reaching an internal temperature of approximately 140-145°F (60-63°C) when measured at the thickest part of the tail.

Looking for more steamed recipes? Try my steamed cheeseburgers recipe.

If you have tried this Steamed Lobster Tails recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A white serving plate topped with two steamed lobster tails, served with melted butter, a wedge of lemon and garnished with fresh parsley.
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5 from 1 vote

Steamed Lobster Tails

This recipe show you how easy it is to cook steamed lobster tails. First butterfly the tails then steam them with some fresh lemon, before serving them with some melted butter and a wedge of lemon for an extra burst of zesty citrus.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: how to steam lobster tails, steamed lobster tails
Servings: 4
Calories: 57kcal
Author: Tanya

Ingredients

  • 4 lobster tails 4-oz each, rinsed and butterflied
  • 1 lemon sliced
  • water

Instructions

  • Fill a pot with 1 inch of water so that it is below the steamer basket. Bring the water to a boil.
  • Once the water is boiling, line the steamer basket with the slices of lemon and place the butterflied lobster tails in the steamer basket on top of the lemon slices, making sure they are not overcrowded. Place the steamer basket on top of the pot with boiling water, cover, and steam the lobster tails for 6-8 minutes, or until the shells turn bright red and the meat becomes opaque.
  • Remove the lobster tails from the steamer using tongs. Be careful as they will be hot. Allow them to cool for a few minutes before serving.
  • Serve the lobster tails as they are or with some melted butter and a slice of lemon.

Notes

  • To butterfly a lobster tail, use kitchen shears and cut down the middle of the top shell towards the fins of the tail, taking care not to cut the tail itself. Gently pull the shell apart. Using your fingers, gently separate the meat from the shell, lifting it through the slit to rest on top. Try to keep the end of the tail attached to the shell. 
  • The length of time to steam lobster tails depends on their size. As a general guide:
    • Small (4-ounce) lobster tails need about 6-8 minutes.
    • Medium (6-ounce) lobster tails need about 8-10 minutes.
    • Large (8-ounce) lobster tails need about 10-12 minutes.
    • Extra-large (12-ounce) lobster tails need about 15-20 minutes. 
  • Lobster tails should be cooked until the shell turns bright red and the meat becomes opaque, generally reaching an internal temperature of approximately 140-145°F (60-63°C) when measured at the thickest part of the tail.

Nutrition

Calories: 57kcal | Carbohydrates: 3g | Protein: 11g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 268mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 0.3mg