Zest is the outermost layer of a citrus fruit—the colored part of the skin that gives lemons, limes and oranges their vibrant colors. Adding zest, which contains all those rich, fragrant oils that give so much flavor to a dish, is one of the most underutilized and best ways to elevate home-cooked meals without adding sugar, calories or fat. It makes flavors pop and helps cut the richness of roasted chicken recipes, sauces, casseroles and most desserts. Citrus also elevates poached, steamed or roasted fish and vegetables from one-note renderings to mini-concertos.
But aside from boosting flavor, its incredibly good for you. Until recently, the perceived health advantages were largely limited to vitamin C, but according to www.medicinal-herbs-and-spices.com, citrus contains cancer-fighting and DNA-repairing antioxidants, properties that inhibit toxins and tumor growth and cholesterol and triglyceride-lowering flavonoids.
There are two basic zesting tools, and endless variations of both, just to confuse you. One type has a curved metal bar and several holes at the tip that you drag across the skin of the fruit to extract thin ribbons of zest. The other is a long stainless steel rasp called a microplane that produces tiny shards of zest as you rub the fruit against its blades.
It’s best to choose your zester according to how the zest will be used in a recipe. If it’s strictly for flavor, a rasp or grater performs better, but if you’re using the zest as a garnish or to complete a cocktail, a zester or citrus stripper is the call.
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