Food waste has become so prevalent, that we sometimes toss the very things that we need later. Skins and peelings fit this category.
We often use the juice, or the flesh of citrus, and discard the peels. Yet, some of the most flavorful part is on the outside.
Before you squeeze or peel that lemon, lime or orange, stop and zest it first. Put the zest into a small glass jar and keep it in your freezer for later use.
Citrus zest adds a jolt of flavor and brightens up fish, chicken and vegetables and sauces, with just a little sprinkle. We also use it in baking, for scones, muffins and pound cakes.
How To Zest Citrus:
Wash the outside of the fruit, and wipe it dry. Using a microplane grater, rub it all over the fruit, shaving off the colored part of the rind, and leaving the white pith behind. You can also use a vegetable peeler to peel off the rind, and then julienne it into tiny strips. Toss it in your jar, and enjoy it as needed.
The fruit can then be peeled or juiced as normal.
Photo: Glasshouse Images
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Tags: citrus, freezing zest, How to make zest, kitchen tips Tuesday, storing zest, zest
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