Preparation
For culinary use, a zester, grater, vegetable peeler, paring knife, or even a surform tool is used to scrape or cut zest from the fruit. Alternatively, the peel is sliced, then excess pith cut away.
The white portion of the peel under the zest (pith, albedo or mesocarp) may be unpleasantly bitter and is generally avoided by limiting the peeling depth, though not all fruits will exhibit this. The pith can be used for cooking.
Read more about this topic: Zest (ingredient)
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