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Tangelo Zest and Grape Fruit Zest

What is the citrus zest? It is the outer coloured part of the peel of citrus fruit, used as flavouring.

How many times have you needed the zest of a lemon and had no lemons?

Well I often use lemon juice but not the zest of the lemon. Lemon can be frozen and so can the zest it can also be salted and preserved but what I like to do is dry it.

I gently peel my citrus fruit with a vegetable peeler being careful not to cut too deep into the white pith. Then taking a sharp knife I slice it finely into ribbons pop it all on kitchen towel and let it dry out. When this small it usually only takes 24 hours. Once dry you end up with little curls of zest. I pop them into labelled zip lock bags or small jars for later use.

To use these dry morsels I put them into a coffee or herb grinder and end up with a citrus powder.

I can use this powder in drinks, sprinkled onto salad, into cakes or muffin mixes or just about anything that requires the zest of lemon etc.

Take a basic vanilla or butter cake and add several teaspoons of mandarin powder to make a tasty mandarin cake.

Orange powder in coffee or hot chocolate is delicious.

Generally, I do this for lemons, oranges, mandarins, tangelos and even grape fruit (although grape fruit can be a little bitter).

edit: you can also use the little curls of zest when you have an open flame like a candle or burner. Pop a few around the wick of a candle and they will burn giving off a citrus scent.