Orange Peel


Orange peel is the colorful zest or rind of an orange containing flavorful oils. It is often used in baking to flavor cookies, breads and other baked goods.


Other names: Orange Rind
Translations: Apelsīna miza, オレンジピール, Apelsinų žievelės, قشر البرتقال, Coaja de portocala, Kora od narandže, Scorza, אורנג 'פיל, Апельсиновая корка, 오렌지 껍질, Kulit jeruk, ऑरेंज पील, Closca de taronja, Апельсинова кірка, 桔皮, Кора од поморанџе, Cáscara de naranja, Портокалова кора

Physical Description

Peel, also known as rind or skin, is the outer protective layer of a fruit or vegetable which could be peeled off. The rind is usually the botanical exocarp, but the term exocarp does also include 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 hardiness.

Colors: Orange

Tasting Notes

Flavors: Citrus, Bitter
Mouthfeel: Peel
Food complements: Cakes, Pies
Wine complements: Pinot grigio
Beverage complements: Coke, Rum, Brandy
Substitutes: Lemon peel

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Check oranges for firmness and bruising. Only take desired oranges that aren't spoiling.
Buying: You can purchase at your local grocery store or farmers market.

Preparation and Use

Uses General Rind/Zest/Peel
Depending on the thickness and taste, fruit peel is sometimes eaten as part of the fruit, such as with apples. In some cases the peel is unpleasant or inedible, in which case it is removed and discarded, such as with bananas or grapefruits.

The peel of some fruits, for example pomegranate high in tannins and other polyphenols, is employed in production of dyes.

The peel of citrus fruits is bitter and generally not eaten raw, but may be used in cooking, e.g. chenpi. The outermost, colored part of the peel is called the zest, which can be scraped off and used for its tangy flavor. The fleshy white part of the peel, bitter when raw in most species, is used as succade or is prepared with sugar to make marmalade or fruit soup.

Cleaning: You may rinse in cool water.

Conserving and Storing

Storing is not preferred with Orange rind.



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