Orange Zest: 3 Ways to Zest an Orange, Plus Alternatives

Orange zest is the colorful part of the peel on an orange fruit. A small amount of orange zest adds a zing of orange flavor to many dishes, from baked goods and salad dressings to vegetable side dishes and marinades for main courses.

Orange zest has all the nutritional value of a whole orange, with one tablespoon of orange zest accounting for 14 percent of the daily value of Vitamin C. Fresh orange zest lasts for a week if stored in an airtight container in the refrigerator; if stored in the freezer in an airtight, freezer-proof plastic bag, it lasts up to a month.

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.

Home cooks should note that you can substitute orange zest for orange peel in marinades or stews, though not in recipes requiring the whole peel, like marmalade or candied orange peel. However, you can’t substitute orange peel for orange zest because the bitter white pith will offset the citrus flavor.

There are several acceptable alternatives for orange zest. Among them are:

1. 1. Citrus fruits. Fresh zests from other fruits in the citrus family, like lemons, grapefruits, and tangerines, will work in recipes that use orange zest. Keep in mind, though, that not all citrus zest tastes the same; lemon zest and lime zest are slightly more bitter than orange zest, while zest from a blood orange is sweeter and more acidic. Use a 1:1 ratio when substituting a citrus zest for orange zest.
2. 2. Extract. Extracts come from the natural oils of a fruit, plant, or nut, which manufacturers then mix with a solvent, such as alcohol. If you use orange extract as a substitute for orange zest, choose one without additives like food coloring, and use only a small amount; extracts have powerful flavors and aromas.
3. 3. Juice. The juices of citrus fruits are also good orange zest alternatives. Orange juice is the best alternative, but you can use other citrus juices if it’s not immediately available. Again, the flavors are different: Fresh lemon juice and lime juice can be bitter, while grapefruit juice is slightly less sweet than orange juice.

Zesting oranges is an easy task, especially for home cooks accustomed to grating cheese. Start by holding the whole orange against the surface of the zester.

1. 1. Brace one end of the zester on a cutting board. With the zester handle in one hand, hold the tip of the zester against a flat, stable cutting surface.
2. 2. Use a whole orange. Hold the uncut, unpeeled orange against the sharp side of the zester. Peeling or cutting the fruit will make this task more difficult and result in unnecessary extra cleanup.
3. 3. Grate lightly. Applying mild pressure, move the orange along the length of the zester in a back-and-forth motion. Pressing the orange against the zester with too much strength could zest down to the white pith, which would add a bitter flavor to the end product.
4. 4. Stop when you see white. When you begin seeing the white of the pith, rotate the orange to zest an orange part of the peel. Repeat until you’ve zested the orange outer layer off the peel.

There are several tools you can use to zest an orange if you don’t own a zester, including:

1. 1. Box grater. A box grater typically has two or more surfaces that grate or slice various food items. Many box graters have a surface for zesting, so use that or the side with the smallest holes when zesting citrus. Push the whole orange over the box grater to produce grated orange zest, but be sure to grate lightly to avoid the white pith.
2. 2. Microplane. A microplane grater is a kitchen tool with a flat metal plate perforated with tiny, sharp holes that produces finely grated orange zest or thin strips of orange peel. To use the microplane grater to zest an orange, hold the handle in one hand and stand the opposite end on a cutting board. Apply light pressure as you slide the orange down the microplane’s surface.
3. 3. Peeler/Paring knife. You can also use a vegetable peeler or paring knife to zest oranges. A peeler or knife will produce long, thin strips of the outer peel, which you can then mince to a fine consistency.

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