Zesting an Orange

Orange zest is the upper layer of the orange's peel. It consists of the fruit's oils, and gives flavor to various dishes. There are quite a few kitchen utensils you can use to zest an orange, include a grater, vegetable peeler, knife or microplane.

Below are the tips to make fresh orange zest.

• The smaller and more finely grated the zest, the more the orange taste will penetrate into your recipes. 
• Wash the orange carefully before zesting. Employ soap and water to take away pesticides, waxes and dyes. 
• Zesting with a grater will offer you a zest that is a little coarser than a microplane. 
• If sealed in a plastic bag, orange zest can be keep in the freezer for up to six months. 
• Using a microplane will give you a very fine zest. 
• Using a vegetable peeler or knife will leave you with bigger strips of zest. You can make use of this type of zest in drinks. You may also chop it to get a finer zest. 

Zesting an orange

Zest is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor ("zest") to foods.

In terms of fruit anatomy, zest is obtained from the flavedo (exocarp). 

The flavedo and white pith (albedo) of a citrus fruit together makes up its peel. The amounts of both flavedo and pith are variable among citrus fruits, and may be adjusted by the manner in which they are prepared. Citrus peel may be used fresh, dried, candied, or pickled in salt.