Lemon Peel

Photo: flickr user cowbite

About

Lemon peel is the outer skin of the lemon fruit. The skin has two layers: the fleshy white pith and the yellow zest. The zest is high in oil, making it flavorful addition to food. Zest is removed from the peel by using a zester,which removes the zest either in small pieces or long strips, which can be used for decoration in addition to flavor.

Candied lemon peel is made by boiling slices of the peel (zest and pith) in sugar water until transparent, then allowing them to dry.

Information

Other names: Peel Of Lemon, Skin Of Lemon, Outer Crust Of Lemon

Translations: Citrinos žievelė, Coajă de lămâie, Limunova kora, Skórka z cytryny, Citroenschil, नींबू छील, Лимонной цедры, Φλούδα λεμονιού, قشر الليمون, 레몬 껍질, Citrónová kůra, 柠檬皮, Pell llimona, Limonino lupino, Citrónová kôra, Buccia di limone, לימון פיל, CITRONSKAL, Лимун Пеел, レモン果皮, Peau de citron, Zitronenschale, Piel limón, Лимонної цедри, Sitruunankuori, Лимонова кора

Physical Description

Zest, also known as citrus peel, is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor ("zest") to foods.

Colors: bright sunny, yellow, green, orange, brown

Selecting and Buying

Buying: Be sure the lemons aren't bruised or too soft when choosing.

Procuring: Lemons can be grown in your garden or inside hydroponic lab.

Preparation and Use

Zest is often used to add flavor to different pastries and sweets, such as pies, e.g. lemon meringue pie, cakes, cookies, biscuits, puddings, confectionary, candy and chocolate. Even different dishes, marmalade, sauces, sorbets and salads can use zest

Cleaning: Peel and Wash with luke warm water.

Conserving and Storing

Generally Lemon Zest should be used immediately, storing is not recommended.

Social/Political

In terms of fruit anatomy, zest is obtained from the flavedo (exocarp). The flavedo and white pith (albedo) of a citrus fruit together makes up its peel. 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.

History: 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 cut away.

The white portion of the peel under the zest (pith, albedo or mesocarp) is unpleasantly bitter and generally avoided by limiting the peeling depth. The pith can be used for cooking.