If a recipe only calls for the flesh or juice of a citrus fruit, don't waste the precious rind. Give your fruit a good scrub and then zest the rind into a container you can store in the freezer for later use.
After the zest has frozen, give the container a shake to break up any clumps, and you'll have basically free-flow zest on tap. My freezer currently houses one container of lemon zest and one of orange zest.
Saving your zest also prevents any waste that might occur if a recipe only requires the zest and not the juice or flesh or a fruit, as fruit will quickly dry out without its protective rind.
Thanks to my sister-in-law, Kim, for passing on this great tip.
great tip!
ReplyDeleteAwesome idea - and a great way to make use of our lemon tree when it's fruiting in huge quantities!
ReplyDeleteOh do you have a lemon tree Katie? Jealous! I think I need to plant one for myself. I've got a little one in a pot but it only grew 4 lemons last year - and that was a good crop!
ReplyDeleteThank you for sharing this tip! I was just starting to think about a pile of lemons I scored from my mum's tree- after I read it I rushed to the kitchen and have just finished zesting and juicing- now off to the freezer :) Looking forward to trying the plum cake recipe you shared as well- that's how I found your blog!
ReplyDeleteHey Em, thanks for commenting. I see we're on a similar journey when it comes to gardening and caring for the environment. Nice to meet another Kiwi eco-sister!
ReplyDelete