Orange Zest (2024)

FAQs

What does "orange zested" mean? ›

Zest is a verb, 'to zest', and also word used to describe the outermost skin layer of citrus fruits such as oranges, lemons, and limes. The coloured part of the skin contains natural oils that provide aroma and flavour. Shavings of the skin are added to various dishes to intensify the required citrus flavors.

The best substitutes for orange zest include other citrusy zest eg. lemon zest, lime zest, grapefruit zest, lemon juice, or other orange products eg. orange juice, orange peel, orange marmalade, or candied peels.

Keep in mind that this quantity varies slightly if you have very large or very small oranges. Here's the formula: One medium orange yields about 1 to 2 tablespoons zest and about ¼ cup orange juice. 1 large orange can have up to 3 tablespoons zest.

On average, one medium orange has 2 ounces (or 4 tablespoons) of orange juice in it and contains 10 fruit sections. One orange also has 2 to 3 tablespoons of orange zest on it. What Is an Orange?

Orange zest is not the same thing as orange peel, which is also known as orange rind or orange skin. Orange zest is only the outer layer of the orange peel, while the orange peel is both the zest and the pith, or the bitter-tasting white part beneath the outer layer.

Try a (Serrated) Knife

You can use a knife to slice off the rind and then mince it, appropriating the texture of zest. While a chef's knife would do, and a paring knife is slightly better, a serrated knife is the most preferable option as it will help to agitate the citrus skin and release the oil.

Orange zest may seem like a minor addition to your baking recipe, but don't be fooled. Just a sprinkle of it can elevate the entire flavor profile. With its refreshing citrusy and tangy note, nothing quite matches the distinctive aroma and flavor it imparts.

Either a knife or peeler is a better option than a fork, but if you really only have a fork handy, you can use it to get some zest from your lemon in a pinch. Use the tines of the fork to gently but firmly scrape the outermost layer of the lemon. This method will take more time and effort, but it can be done.

Lemon juice carries the same flavor as lemon zest, but it's more acidic, so you might want to add a pinch of sugar to balance out the tartness. That said, the lemon flavor is not as concentrated as lemon zest, so you'll want to keep this formula handy: 1 teaspoon of lemon zest = 2 tablespoons of lemon juice.

A little bit of citrus zest goes a long way in baked goods. Just like salt, a pinch or so will enhance the unique flavors already-present (as in the case of these Apple Raspberry Crumb bars), or help a citrus-centric pastry, like lemon bars, really sing.

Can I substitute orange juice for orange zest? ›

If you have a bottle of orange juice in the fridge, you can use it in place of orange zest. Substitute orange juice if your recipe can handle the extra liquid or if you're able to add a little more flour to baked goods.

Thoroughly wash and dry the fruit. Carefully use a citrus grater to lightly grate off only the top layer of the skin. You want only the flavorful orange or yellow part of the peel. Avoid grating the white pith because it makes baked goods taste bitter.

You should be able to obtain three to four teaspoons of grated zest from one medium-sized orange (slightly more if the zest is cut into thin strips). Orange zest not only adds flavour to dishes, it also makes a pretty decoration.

Keep going until you have the desired amount of zest. Box Grater: Just like you would grate cheese or potatoes, move the orange up and down against the box grater carefully until you have the desired amount of dest.

One regular-sized lemon has about a tablespoon of zest. So, if your recipe calls for the zest of one lemon, measure out one tablespoon.

For zesting, the best oranges to use are unwaxed or organic.