Tuesday Tip: Zesting Do and Don’t

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Adding the zest of citrus fruits is a wonderful way to boost the flavor of your recipes. It is important, though, to remember that the fruity flavor is only in the zest, not the pith. The zest is the thin, colored layer on the fruit. The pith is the white layer underneath the zest. The pith has a bitter taste and will add a bitter undertone to your recipe.

To prevent adding pith into your zest, run your zester over your fruit (or fruit over your zester, depending on what kind of zester you are using) in one direction and only once over each spot, then rotate the fruit and repeat until you have removed all the zest from the fruit.

Approximate zest amounts for fruit are as follows:

Key lime: 1 tsp

Regular medium sized lime: 1-2 tsp

Meyer Lemon: 2 tsp

Regular medium sized lemon: 1 Tbsp

Medium sized tangerine: 2-3 tsp

Medium sized orange: 1 – 1 1/2 Tbsp

Grapefruit: 1 1/2 – 2 Tbsp

 

Here’s to sweet dreams and sugar highs,

 


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