Why peel citrus only for zest when cooking, not the whole fruit?

Question

Learn why chefs often only want the citrus zest. Discover how the colorful outer peel holds all the fragrant oils, while the white pith is bitter.

Answer 1

You only zest citrus fruits because the pith (the white part under the peel) is bitter and undesirable in most recipes, while the zest contains flavorful oils. Peeling the whole fruit removes both the zest and the pith.

Detailed Explanation:

When cooking with citrus, the goal is usually to extract the bright, aromatic oils found in the outermost layer of the peel, known as the zest. This zest contains concentrated citrus flavor without the bitterness. The layer beneath the zest is the pith, which is white and has a distinctly bitter taste.

Zesting techniques, such as using a microplane or a zester, are designed to remove only the colored outer layer, leaving the bitter pith behind. Peeling the entire fruit, on the other hand, removes both the flavorful zest and the undesirable pith. While you might use peeled citrus segments in some recipes, the zest is specifically used for its concentrated flavor without the bitterness.

Therefore, when a recipe calls for citrus zest, it's crucial to use a zesting tool to extract only the outer layer of the peel. This ensures that you get the bright, citrusy flavor you want without the unpleasant bitterness of the pith.

Pro Tip:

Before zesting any citrus fruit, thoroughly wash and dry it to remove any potential pesticides or waxes from the peel.