The zest of lemons, limes, oranges, and all types of citrus are bursting with flavor due to the essential oils concentrated in the skin, making it the perfect addition to brighten up any kind of dish (or cocktail). Here’s how to make sure you’re zesting the right way:
Only zest the colored part of the fruit’s skin. When you start to see white, stop! While the outside of the skin is full of flavor, the pith is bitter.
Want to infuse a long simmering soup, stew, or roast? Use a vegetable peeler to peel off big ribbons that you can remove later. Want an intense flavor punch? Use a fine grater or peel and chop as fine as you can. Now get zesting and bring some flavor to your dishes!
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