How to Extract Citrus Zest
Extracting citrus zest means removing only the outermost, pigmented layer of the fruit skin while avoiding the bitter, spongy white pith underneath. You use a microplane or a vegetable peeler to shave off the oils, which contain the concentrated aromatic compounds of the fruit.
Cleanliness and pressure are your two main variables.
Wash and dry the fruit thoroughly to remove wax, then use light pressure to prevent digging into the pith. If you see white on your zest, you have pressed too hard.
- Microplane
- Vegetable peeler
- Chef's knife
- Cutting board
Stop at the color
The zest is only the colored skin. Once the color gives way to white, stop immediately; the white pith is dry and bitter and will ruin a drink or sauce.
The method.
Wash and dry the fruit
Scrub the skin under warm water to remove wax or debris, then buff it dry with a clean towel to ensure the zest doesn't slip.
Select your tool
Use a microplane for fine, powdery zest that melts into liquids. Use a vegetable peeler for broad, clean strips if you intend to twist or express oils over a drink.
Extract the zest
For a microplane, run the fruit firmly but gently over the blades, rotating as you go. For a peeler, anchor the fruit firmly and draw the blade across the surface in long, steady strokes.
Assess the result
Check the underside of your strips; they should be clean and colorful. If white pith is attached, scrape it off with the edge of a paring knife before using.
Other turns to take.
The Twist
Use a peeler to remove a strip of zest, then bend it over a drink to express the oils, followed by rubbing the rim of the glass with the colored side.
The Fine Grate
Use a microplane to create a fine texture that distributes flavor evenly through batters or cocktails without changing the mouthfeel.
When it doesn't go to plan.
Zest your fruit before you juice it; it is physically impossible to zest a soft, squeezed half.
If you have extra zest, spread it on a piece of parchment paper to air dry for a few hours, then store in a jar for later.
Rotate the fruit frequently while using a microplane so you don't over-process the same spot.
The ones that keep coming up.
Can I use the white pith?
Generally, no. It is structurally dense and provides a harsh, astringent bitterness that usually masks the brightness of the fruit.
How do I get the zest out of the back of the microplane?
Tap the frame against the side of your bowl or use a pastry brush to sweep the underside of the grater.
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