The flavorful colored skin of the citrus fruits, minus the white underlying pith, which is bitter It may be grated or peeled and then minced or julienne Just make sure it is from Organic fruit
To remove the colored part only from the rind of a citrus fruit Use a special tool to pull off strands Or use a potato peeler being careful not to remove any of the white pith Cut the peels into thin strips or chop fine
The perfumy outermost skin layer of citrus fruit (usually oranges or lemons), which is removed with the aid of a citrus zester, paring knife or vegetable peeler Only the colored portion of the skin (and not the white pith) is considered the zest
The thin, brightly colored outer skin of a citrus fruit (not the white part) A citrus zester or paring knife may be used to remove the thin layer, usually in small shreds Zest adds a nice citrus flavor to dishes and baked goods Recipe: Cranberry Orange Relish
The zest of a lemon, orange, or lime is the outer skin when it is used to give flavour to something such as a cake or a drink. Mix the rest of the olive oil with the zest and juice of the lemon
The colored part of the peel of a citrus fruit, which contains the flavorful fruit oils When grating citrus peel, only the zest should be removed, not the white layer underneath, which has a bitter taste
Outermost layer of citrus skin typically removed with citrus zester to create thin strips Only colored portion of skin (not white pith) is considered the zest The aeromatic oils in citrus skin add considerable flavor to food
zestful
Hyphenation
zest·ful
Turkish pronunciation
zestfıl
Pronunciation
/ˈzestfəl/ /ˈzɛstfəl/
Etymology
[ 'zest ] (noun.) circa 1674. obsolete French , orange or lemon peel.