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1
If at all possible, start with an organic orange, lemon or other citrus fruit.
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2
While organic is ideal, thoroughly washing and drying store-bought citrus fruit should make the fruit safe to eat.
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3
I listed 4 fruits, but would zest, dry and store separately.
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4
Using a microplane or zester, pull the zest across the surface of the fruit, working around any discolored or bad spots.
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5
Only pull off the colored portion leaving the white, bitter pith behind.
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6
Spread it in a single layer on a plate or waxed paper and leave it exposed to the air until it is dry enough to be brittle (a couple of days).
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7
Store the dried zest it in a sealed jar in a cool, dry place.
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8
Some Tips:.
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9
Zest prior to cutting into the fruit.
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10
It's easier to handle and less messy.
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11
Make it a habit to zest prior to using the fruit to have a supply on hand.
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12
Rubbing between two fingers will release the oils prior to adding to a recipe.
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13
For an alternative process, use the zesting process over waxed paper, fold several times and freeze in a zip locked bag.
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14
Take advantage of fruit when it's highly available and low in price.
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15
Be careful while zesting.
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16
Tools are sharp.
