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Zest[1] is a food ingredient that is prepared by scraping or cutting from the rind ofunwaxedcitrus fruits such aslemon,orange,citron, andlime. Zest is used to add flavor to many different types of food.
In terms offruit anatomy, the zest is obtained from theflavedo (exocarp) which is also called zest.[2] The flavedo and white pith (albedo) of a citrus fruit together makes up itspeel.[3] 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 commonly be used fresh, dried, candied, or pickled in salt.
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After any surface wax has beenremoved, azester,grater, vegetablepeeler,paring knife, or even asurform tool is used to scrape or cut zest from the fruit. Alternatively, the peel is sliced, then excess pith (if any) cut away.
The white portion of the peel under the zest (pith, albedo ormesocarp) may be unpleasantly bitter and is generally avoided by limiting the peeling depth. Some citrus fruits have so little white mesocarp that theirpeel can be used whole.[4]
The zest and mesocarp vary with thegenetics of the fruit. Fruit with peels that are almost all flavedo are generallymandarins; relatives ofpomelos andcitrons tend to have thicker mesocarp. The mesocarp ofpomelo relatives (grapefruit,orange, etc.) is generally more bitter; the mesocarp ofcitron relatives (Mexican andPersian limes,alemows etc.) is milder.[5] Thelemon is a hybrid of pomelo, citron, and mandarin. The mesocarp is also edible, and is used to makesuccade.
Zest is often used to add flavor to different pastries and sweets, such aspies (e.g.,lemon meringue pie),cakes,cookies,biscuits,puddings,confectionery,candy andchocolate. As cookbook authorDorie Greenspan notes, massaging zest directly into sugar when baking can release the oils present in the zest to more deeply flavor the baked good (similarly to the production of anoleo saccharum).[6] Zest also is added to certain dishes (includingossobuco alla milanese),marmalades,sauces,sorbets andsalads.
Zest is a key ingredient in a variety of sweet and sour condiments, includinglemon pickle, limechutney, andmarmalade.Lemon liqueurs andliquors such asLicor de oro require zest.
Zest is used in somecocktails not only for flavor and aroma but also for color as a garnish. For use as a cocktail garnish, zest often is cut in a long spiral called atwist. Cocktails featuring a twist includeDry Martini andHorse's Neck. For maximum flavor and aroma, as inmulled wine, zest is simply cut from the fruit with a knife.
Medicinally, lemon peels can allegedly serve as anexfoliate and be used to treat calluses.[7]
