Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Anatomy of a Citrus Peel

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

If you’re new to cooking, terms like zest and pith might be unfamiliar to you. They refer to parts of a citrus peel.

The zest is the thin, colorful outer layer of the peel. Full of aromatic oils, it packs loads of flavor. In the case of sour citrus, like lemons and limes, the zest provides a nonacidic version of the fruit’s flavor, useful for baked goods and other instances where sourness isn’t wanted.

The pith is the thicker, spongy white layer. It’s very bitter, which is why recipes often suggest avoiding as much of it as possible when removing the zest. Our Candied Citrus Peel recipe is an exception—in this case, the bitterness of the pith is a welcome counterbalance to the high amount of sugar in the recipe.

If you’re a fan of citrus, check out more citrus recipes.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks