To Zest Citrus Fruits Recipes

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TO ZEST CITRUS FRUITS



To Zest Citrus Fruits image

Number Of Ingredients 0

Steps:

  • To zest citrus fruits, remove the colored part of the rind only (avoid the bitter white pith). For strips, use a vegetable peeler. For grated zest, we prefer using a rasplike Microplane zester, which results in fluffier zest, so pack to measure.

CANDIED CITRUS ZEST



Candied Citrus Zest image

The aroma therapy you get from candying citrus is just one of the perks of making use of the whole fruit. Once you understand the basics of candying citrus, you can apply them to any citrus fruit. The method is simple enough: Slowly poach citrus peels in sugar syrup until they are cooked through and translucent.

Provided by Food Network

Categories     condiment

Time 1h50m

Yield About 2 cups

Number Of Ingredients 3

3 oranges or lemons (see Cook's Note)
1 1/2 cups (300g) sugar, plus more for dredging (optional)
3 tablespoons honey

Steps:

  • Cut the citrus into wedges and remove the flesh. Use a sharp paring knife to remove as much white pith as possible from the peels. Reserve and use the insides of the fruits for juice or another use.
  • Place all the peels in a 2-quart saucepan. Cover the peels with water and bring them to a boil. Boil for 1 minute, then remove from the heat and drain. Set the peels aside.
  • Add the sugar, honey, and 1 1/2 cups (354ml) water to the empty pan and bring to a simmer over medium heat. Cook to dissolve all the sugar, stirring frequently, about 7 minutes. Add the reserved peels to the sugar syrup and reduce the heat to low; gently simmer until the syrup registers 220 degrees F on a candy thermometer or until the peels are bright and translucent looking. Stir the peels frequently. This should take about 1 hour. You do not want to caramelize the sugar at all, so keep the flame low and cook slowly. If the syrup begins to thicken before the peels have cooked through, you may need to add a touch more water to the pan during the cook time to slow down the candying process a bit.
  • Cool the peels in the syrup until they reach room temperature. From here you can go in two different directions: you can store the candied peels in an airtight container in the syrup to keep it soft and hydrated. Alternately, you can dredge the peels in granulated sugar and set them on a wire rack overnight to create a dried candied zest confection. The sugared zest can then be stored at room temperature for months and months.

HOW TO MAKE LEMON / LIME / ORANGE ZEST



How to Make Lemon / Lime / Orange Zest image

Does running your fruit over a box grater / hand grater not work? Here is a handy post on how to zest citrus fruits using your handheld kitchen appliances since the by-hand way is so time consuming! I keep a jar of dried orange zest around but I like fresh lemon/lime zest sometimes.

Provided by the80srule

Categories     Lemon

Time 5m

Yield 4 teaspoons, 2 serving(s)

Number Of Ingredients 4

1 lemon
1/2 teaspoon sugar
1 lime
1/2 teaspoon sugar

Steps:

  • You will need a vegetable/potato peeler plus a mini food chopper or spice grinder for this. Blenders also work.
  • Wash your fruit, then make sure it is perfectly dry.
  • Run the peeler down the lemon/lime and make about 8 strips.
  • Cut the strips in half.
  • Put the strips in the chopper/grinder with the sugar and then pulse in the chopper until very fine. If using a blender, use the Liquefy setting for about 15-20 seconds.
  • It's ready to be used in your recipe now!
  • Got dried zest such as dried orange peel, etc? If you're like me and prefer the convenience of dried, here's how to make it close to fresh-- hydrate it with 3 parts water to 1 part peel. and let it stand for 15 minutes prior to using. I think powdered lemon rind works like regular zest and doesn't require rehydration.
  • Please note-- rehydration DOUBLES the dry amount! For instance, if you hydrate 1 Tbsp zest with 3 Tbsp water, you will get 2 Tbsp "freshened" zest.

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