Have you been leaving citrus zest behind? Then you're missing out on a big flavor boost and lots of freshness. Let me tell you how to use citrus zest in sweet and savory ways.
You'll see me write it in my recipes over and over again: If I'm using citrus juice in a recipe I'll always use the citrus zest. And a lot of times, I'll just use the zest all by itself. It's one of my top cooking tips to boost flavor in sweet and savory dishes (and don't forget cocktails!)
I'll show you how to use citrus zest of all kinds and what tools to use when zesting to get the best results.
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Common types of citrus zest
- Lemon zest: Lemon zest adds brightness, acidity and a lovely floral aroma. Possibly the #1 citrus zest to use in recipes, in everything from a Mixed Berry Cake to a Garbanzo Bean Salad to Asparagus Pasta.
- Lime zest: Lime zest is tangy, refreshing, and tropical. Of course it tastes great in Mexican recipes like Elote Dip, but it also lifts the flavors in a No-Bake Mango Cheesecake.
- Orange zest: Orange zest has a light sweetness and a fruity aroma. I love it in holiday recipes like Pecan Chocolate Bark, but don't miss the impact it can have when used in a savory dish like Roasted Beets with Orange Vinaigrette.
How to zest citrus fruit
First some tips...
- Wash and dry the fruit: You're eating the peel, so wash it as you would any other fruit. Make sure you dry the citrus before zesting, wet zest will clump together and won't diffuse into the recipe as well.
- Choose your zesting tool: If you know me at all, you know I love my Microplane grater! It creates a fine zest that's easy to measure and sprinkle. There's also a tool known as a citrus zester, it has about 4 holes across the top to make long, thin strips of zest, and another blade below that to make wide strips. I like this tool for decor on dishes like Cranberry Compote.
Now zest it!
Hold the fruit with your non-dominant hand and the zesting tool with your dominant hand. Place the zester in contact with the skin, press gently, and move the zester in one direction. Then rotate the fruit and continue in the next spot.
This method works whether you're using a Microplane grater for fine zest or a paring knife to cut twists for cocktails.
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Pro tip
Avoid the white part (pith): Don't press down too hard when zesting, you only want the very outside of the skin, not the bitter white pith below.
When to add it
Add it to cake and cookie batter, use it in salad dressings, stir it into sauces, sprinkle it on top of salads. There are endless ways to use citrus zest in your everyday cooking.
- Baking: Add citrus zest to batter before baking to infuse it, and be it cookies or cakes, don't hesitate to sprinkle some extra zest on top for decor and added flavor.
- Sauces: Zest can turn bitter in a hot pan, so stir it in after you turn off the heat.
- Garnish: Garnish by definition means just before serving, do this at the last minute for maximum impact.
Can you freeze it?
Citrus zest can be frozen for up to 3 months! So if you're making something like lemonade or freshly squeezed orange juice, zest the fruit first, then pop it in the freezer to add to anything you're making any time!
Sweet recipes with citrus zest
- Lemon Blueberry Scones get a double dose of lemon zest in the dough and in the glaze!
- Alfajores are tender Argentinian shortbread cookies with lemon zest in the batter.
- German Apple Cake batter is infused with the zest of an entire lemon!
Savory recipes with citrus zest
- Mango Slaw takes tropical flavors to the max with loads of lime zest.
- The lemon zest in Pesto Potato Salad complements the basil and makes it taste that much better!
- Trout Amandine is topped with lemon zest just before serving to cut the richness of the butter sauce.
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