Zest (ingredient)

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Zesting an orange Zesting an orange.jpg
Zesting an orange

Zest is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to foods.

Contents

In terms of fruit anatomy, the zest is obtained from the flavedo (exocarp) which is also called zest. [1] The flavedo and white pith (albedo) of a citrus fruit together makes up its peel. [2] 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 be used fresh, dried, candied, or pickled in salt.

Cross-section of an orange. The flavedo is zested; the bitter white albedo or pith is generally not used. Structure of an orange.svg
Cross-section of an orange. The flavedo is zested; the bitter white albedo or pith is generally not used.

Preparation

Orange having more colored flavedo than white albedo Citrus unshiu 20101125 b.jpg
Orange having more colored flavedo than white albedo
Zesting a lime; the white mesocarp is visible under the green flavedo Juliennejern.JPG
Zesting a lime; the white mesocarp is visible under the green flavedo
Slicing mesocarp from flavedo to make marmalade, using a flexible filet-style knife. Removing pith (8449071157).jpg
Slicing mesocarp from flavedo to make marmalade, using a flexible filet-style knife.

For culinary use, a zester, grater, vegetable peeler, paring knife, or even a surform 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 or mesocarp) may be unpleasantly bitter and is generally avoided by limiting the peeling depth. Some citrus fruits have so little white mesocarp that their peel can be used whole. [3]

Dried mandarin peel used whole as a seasoning (chenpi in Chinese). Cinpi2.jpg
Dried mandarin peel used whole as a seasoning (chenpi in Chinese).

Variation between fruit

The zest and mesocarp vary with the genetics of the fruit. Fruit with peels that are almost all flavedo are generally mandarines; relatives of pomelos and citrons tend to have thicker mesocarp. The mesocarp of pomelo relatives (grapefruit, orange, etc.) is generally more bitter; the mesocarp of citron relatives (Mexican and Persian limes, alemows etc.) is milder. [4] The lemon is a hybrid of pomelo, citron, and mandarin. The mesocarp is also edible, and is used to make succade.

Uses

Zest is often used to add flavor to different pastries and sweets, such as pies (e.g., lemon meringue pie), cakes, cookies, biscuits, puddings, confectionery, candy and chocolate. Zest also is added to certain dishes (including ossobuco alla milanese), marmalades, sauces, sorbets and salads.

Zest is a key ingredient in a variety of sweet and sour condiments, including lemon pickle, lime chutney, and marmalade. Lemon liqueurs and liquors such as Licor de oro require zest.

Zest is used in some cocktails 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 a twist. Cocktails featuring a twist include Dry Martini and Horse's Neck. For maximum flavor and aroma, as in mulled wine, zest is simply cut from the fruit with a knife.

See also

Related Research Articles

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Citrus is a genus of flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including crops such as oranges, lemons, grapefruits, pomelos, and limes. The genus Citrus is native to South Asia, East Asia, Southeast Asia, Melanesia, and Australia. Various citrus species have been used and domesticated by indigenous cultures in these areas since ancient times. From there its cultivation spread into Micronesia and Polynesia by the Austronesian expansion ; and to the Middle East and the Mediterranean via the incense trade route, and onwards to Europe and the Americas.

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<span class="mw-page-title-main">Lime (fruit)</span> Citrus fruit

A lime is a citrus fruit, which is typically round, green in color, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles.

<span class="mw-page-title-main">Citron</span> Species of citrus plant

The citron, historically cedrate, is a large fragrant citrus fruit with a thick rind. It is said to resemble a 'huge, rough lemon'. It is one of the original citrus fruits from which all other citrus types developed through natural hybrid speciation or artificial hybridization. Though citron cultivars take on a wide variety of physical forms, they are all closely related genetically. It is used in Asian and Mediterranean cuisine, traditional medicines, perfume, and religious rituals and offerings. Hybrids of citrons with other citrus are commercially more prominent, notably lemons and many limes.

<span class="mw-page-title-main">Pomelo</span> Citrus fruit from Southeast Asia

The pomelo, from the family Rutaceae, is the largest citrus fruit, and the principal ancestor of the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia. Similar in taste to a sweet grapefruit, the pomelo is commonly consumed and used for festive occasions throughout Southeast Asia and East Asia. As with the grapefruit, phytochemicals in the pomelo have the potential for drug interactions.

<span class="mw-page-title-main">Yuzu</span> Citrus fruit and plant

Yuzu is a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been cultivated mainly in East Asia, though recently also in New Zealand, Australia, Spain, Italy, and France.

<span class="mw-page-title-main">Rangpur (fruit)</span> Species of fruit and plant

Rangpur, Citrus × limonia or Citrus reticulata × medica, sometimes called the rangpur lime, mandarin lime or lemandarin, is a hybrid between the mandarin orange and the citron. It is a citrus fruit with a very acidic taste and an orange peel and flesh.

<span class="mw-page-title-main">Peel (fruit)</span> Laim is incorevet

Peel, also known as rind or skin, is the outer protective layer of a fruit or vegetable which can be peeled off. The rind is usually the botanical exocarp, but the term exocarp also includes the hard cases of nuts, which are not named peels since they are not peeled off by hand or peeler, but rather shells because of their hardness.

<span class="mw-page-title-main">Orange (fruit)</span> Citrus fruit

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<span class="mw-page-title-main">Hesperidium</span> Berry with a leathery rind and parchment-like partitions between sections

A hesperidium is a modified berry with a tough, leathery rind.

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A twist is a piece of citrus zest used as a cocktail garnish, generally for decoration and to add flavor when added to a mixed drink.

A mandelo is a citrus fruit that is smaller than a grapefruit, has yellow or yellow-green coloured skin and bright yellow or yellow-orange flesh, but is sweeter than a grapefruit.

<span class="mw-page-title-main">Lumia (citrus)</span> Citrus hybrid

The lumia is also called the pear lemon, since its shape resembles a pear. It is also called French lime and sometimes sweet lemon, even though it is not necessarily sweet.

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<span class="mw-page-title-main">Palestinian sweet lime</span> Species of fruit and plant

Citrus limettioides, Palestinian sweet lime or Indian sweet lime or common sweet lime, alternatively considered a cultivar of Citrus × limon, C. × limon 'Indian Lime', is a low-acid lime used in Palestine for food, juice and rootstock. It is a member of the sweet limes. Like the Meyer lemon, it is the result of a cross between the citron and a mandarin/pomelo hybrid distinct from sweet and sour oranges.

References

  1. Bender, David (2009). Oxford Dictionary of Food and Nutrition (third ed.). New York: Oxford University Press. pp.  215. ISBN   978-0-19-923487-5.
  2. "Orange & Orange Juice". CitrusBR. Brazilian Association of Citrus Exporters. Archived from the original on 2020-01-21. Retrieved 2021-02-18.
  3. Karp, David (March 13, 2014). "The wild and elusive Dancy". Market Watch. Los Angeles Times . Retrieved December 7, 2018.
  4. Seidemann, Johannes (13 June 2005). World Spice Plants. p. 159. ISBN   978-3540222798.