HERBAL SPOTLIGHT: SUMMER ZEST
Brightening tea with fruits is one of the easiest ways to diversify flavors and find new synergies. Whilst waiting for a Wildmoon Alchemy package, an interesting question came about:
Why throw away or compost the peel of fruit?
The easiest way to use the rind is to simply throw it into hot water and allow the oils to infuse the water. Mandarins are perfect for this because they have a limited amount of pith (the white portion of the rind) and this limits the amount of bitter flavor extracted.
The outer skin of the peel, or rind, of many fruits is frequently used in the form of zest when cooking. It is where the highest concentration of natural oils can be found. Take the peel of a lemon or lime and pinch the skin between your fingers (the skin is the outer most layer). The oils will visibly squirt into the air and the natural aroma will fill your nose. Zesting is the act of taking the outside of the peel and grating it into fine granules. The finer the granules, the easier it is to use, so it’s recommended to get an inventively named kitchen tool called a zester for this process. Zesting DOES NOT include the white portion of the rind, or pith, because it is much more bitter than the rest. If a bit of bitterness is desired for a recipe then zest the skin further down into the pith for a mixture of skin and pith (bright and bitter).
Citrus zest can be added to anything to brighten and round out the flavor. Here are a few ways to try zest:
Put some lemon/lime zest in hummus to complement the sour juice of the fruit.
Add blueberries to oatmeal and squeeze 1/4 of a whole lemon on top. Finish with some zest to complement the sweetness of the blueberries.
Add zest to any of your favorite tea blends.
Top yogurt, granola, fruit cups, etc. with a dash of zest.
When salting the rim of your glass for a summer tequila drink, add zest for an extra pop.
There is literally no wrong way to do this. If you enjoy the natural flavors of zest, it can go on anything.
Having fish for dinner? Lemon juice and zest.
Couldn’t decide what flavor the chicken should be tonight? Finish it with some zest.
Bored of the vanilla ice cream in the freezer? That’s right. Zest it.
That 95% dark chocolate seems a bit too bitter today? Dip it in zest.
Tired of just soy sauce for sushi? Add some lemon or lime juice and zest.
The possibilities are endless, especially if you find that your tastebuds are enthusiastic about combinations with citrus. After everything in your kitchen has had zest added to it and you’d like to explore another avenue of peel/rind use, try dehydrating or baking the peels for longer-term storage and easier use. If a dehydrator is at your disposal, great. If not, follow these directions for conventional ovens.
Use a vegetable peeler to cut thin strips of the peel (Third picture above).
Place the strips on a baking sheet and set the oven at 200 degrees F (90 degrees C) for about 2 hours (drying time depends on how thick your strips are).
After two hours turn the oven off and leave the dried peels in the oven overnight.
Wake to the brewing of your morning tea or coffee and toss in some dried citrus peel for added flavor.
*This process can also be used for ginger or any root you’d like to dehydrate for similar use*
Still unsure? Take some zest and simply try it straight, without anything else. Notice how intense the flavor is and how it spreads within your mouth and nose. Essential oils made from citrus are typically extracted from the peel.
It’s a flavor powerhouse that can help open the doors of surprise and brightness. And what better way to get to know your preferred flavors than to experiment?
