Zest

Zest is the thin, coloured outer layer of citrus peel, which contains aromatic oils that provide concentrated citrus fragrance and flavour. Lemon, lime, orange and grapefruit zest are used in pastry, sauces, marinades, dressings and savoury dishes.

How to zest citrus

Use a Microplane, fine grater, zester or sharp knife to remove the coloured outer layer. Avoid taking too much of the white pith beneath it, which can taste bitter. If using a knife, cut thin strips and remove any pith before slicing the zest more finely.

Common culinary uses

• Lemon zest in gremolata, tarts, cakes and seafood dishes.
• Orange zest in crêpes Suzette, chocolate desserts and braises.
• Lime zest in dressings, curries, marinades and desserts.
• Mixed citrus zest in syrups, pastry creams and spice blends.

Freshness and storage

Zest is most aromatic when freshly removed because the volatile oils are released during grating. It can be used immediately or stored briefly under refrigeration in a clean, covered container. Longer storage may reduce its aroma.

Chef’s tip: Zest the fruit before juicing it, when the peel is easier to handle. Wash the fruit under potable running water and dry it before zesting.

Key distinction: Zest is the coloured outer peel; pith is the white layer beneath it, and the whole peel includes both.