Zest: the perfumed coloured outer layer of a citrus fruit. The rind. No whitish part are included they are omitted and extracted.

The fruit can be zested by using a zester or by using a simple Econome a potato peeler. The whitish part is discarded and then the rind can be cut in very thin julienne.

The zest julienne can be blanched and refreshed about three times before using for crystallization

or the rind extracted to be prepared for comfit.

After comfit

it can be cut in julienne.

Or used for for Candied Orange Zest coated with chocolate