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Old 09-01-2012, 04:51 AM
Location: San Antonio/Houston
33,582 posts, read 51,786,623 times
Reputation: 83007


Don't threw your orange, tangerines, clementines, lemon, or lime peel. You can dry it and use in many dishes.

Dry option:
Wash the fruit throughout, peel as usually but try to get large pieces.
Put the peel skin side down on a cutting board, and with a sharp knife at about a 10 angle to the board, shave away the interior pith ( the white, spongy tissue ) until you can see the bright orange of the exterior peel. ( that's important - the pith is bitter when cooked).
Slice the thin skin into strips, spread on a wax paper and put in a 250F oven till you see the skin starts to curl and feels dry ( about 20 min or so ). Cool and store airtight in a jar or container with lid.
Add the peels to savory and sweet dishes for extra zest. Crumb it really fine and add to your cake or cookie dough.

Extra tip: Add a few strips into the coffee grinder with your beans - you can also add a splash of Grand Marnier to go with it for a deliciously flavored after-dinner coffee. Taste great with hot tea too...

Use for grated skin - use microplane or citrus zester, or box grater.
Grate the outer layer of the skin ( do not grate the pith) and add to salt, sugar, mix with butter, add to olive oil, add to vinegar, add to meat/poultry rub - for extra flavor when seasoning your dishes.

Candied option:
For candied citrus peel recipe check here:
Candied citrus peels


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