Zest is the outermost layer of the colored orange peel. In limes or limes, the zest is the green outermost layer of skin, which contains a fragrant and aromatic citrus oil. Lime zest can add a stronger aroma and flavor to cocktails, desserts and a number of other recipes. The easiest tool to use for making fine zest for cooking is a Microplane grate with fine, sharp holes, while long shavings for garnishes or cocktails can be made with a traditional zest grater. However, with a little more effort and practice, both forms of zest grater can be made using just a knife or a sharp vegetable peeler.
Step
Method 1 of 3: Using a microplane or fine grater
Step 1. Wash the limes under cold running water
Gently rub the lime with your fingers to remove any dirt or wax, even if you don't see any visible dirt on the orange. Pat dry with a clean towel to further clean the lime and make it easier to hold.
Step 2. Place your microplane grate on the cutting board at a 45 degree angle
A microplane grater is a flat or curved metal kitchen utensil with small, sharp holes all over the surface. This grater can be used to produce finely grated lime peels with minimal effort.
If you have a grater with several hole sizes, use the smallest one. The grater may or may not be microplane, but it can still be used as a tool for grating orange zest or zester
Step 3. Gently push the lime over the entire surface of the grater
Place your limes on the grater near the base of the grater. Gently push the lime over the holes of the grated knife. This will scrape the orange zest into a fine grater, which will fall onto the cutting board for you to collect.
- Note that the grating blade is tilted in one direction. Pushing the lime against the sharp edge of the grated knife will result in a zest grater, while pushing in the opposite direction will have no effect. The edge of the grating knife should be facing up, toward the ceiling of your house.
- If you're using a fine grater instead of a microplane, push as gently as possible to avoid grating all the way to the bitter, white inner shell.
Step 4. Twist the lime to grate all the remaining rind
Grate the first area of skin until all the skin color is gone. Once the white fibers under the colored rind are visible, turn the lime to grate the rind elsewhere on a microplane grater in the same way.
Be careful not to grate the bitter white fibers under the zest
Step 5. Collect the zest grater and place in a small bowl
Once all of the lime zest has been grated, or the zest has been grated as needed, set the lime aside for later use. Use a knife to transfer the zest grater off the cutting board and into a small bowl or directly into the dish you are cooking depending on what the recipe says.
You don't have to bother to get any leftover zest so it's completely clean without lime. Because the edges of a lime may be difficult to grate, for example
Step 6. Wash the microplane grater immediately or leave it in a warm place to dry
The remnants of the zest grater may be difficult to remove later if you allow it to dry in the small holes of the grater. Use water to remove and clean it immediately, scrubbing it with a thick bristle brush. Alternatively, try using no water at all and placing the microplane near the stove or in a window exposed to sunlight. The heat will probably be enough to dry any remaining pieces of zest stuck in the holes so they can be easily cleaned dry with a brush.
Method 2 of 3: Using Traditional Zester
Step 1. Wash and dry the limes
Hold the lime under a stream of cold water and scrub it clean. Pat dry with a rag or towel.
Step 2. Remove the cutting board and zester
A zester is a kitchen utensil that has several small blades or sharp holes that can produce a long, coiled zest grater, which is perfect for use as a garnish. Alternatively, these zest streaks can be chopped again until smooth for use in cooking.
Some people refer to this device as a "traditional zester" and a "microplane zester"
Step 3. Pull the zester along the surface of the lime
If you're making garnishes for cocktails or dishes, scrape or grate the white fiber along with the colored skin (zest) to keep the zest streak intact, not broken. If you're using the zest for cooking, try to take only the colored crust.
Step 4. Twist the lime and repeat the process
Once all the zests have been picked up and the white fiber underneath is visible, rotate them to another part that hasn't been picked up. Continue pulling the zester over the lime until you get the zest you need for your recipe.
The thickness of the lime peel varies more than most other types of citrus, so it is difficult to predict how much zest a single orange will produce. If the recipe says "zest of one lime" without specifying the lime variety, use about two teaspoons (10 ml) of zest.
Step 5. Finely chop the zest grater (optional)
If you are going to use the zest as a garnish or decoration, skip this step. However if you are going to use it in cooking, use a sharp knife to cut the zest into fine pieces.
Method 3 of 3: Using a vegetable peeler or paring knife
Step 1. Use this method only if you don't have any other tools
If you don't have a microplane or zester grater, then a vegetable peeler or a (small) fruit peeler will do the trick. This method is not recommended if you want a uniform roll of zest strokes or a very fine zest grater.
Step 2. Rinse and dry the limes
Hold the lime under running water and rub off the dirt with your fingers. Pat dry with a clean towel.
Step 3. Place the lime on a cutting board and hold it with the hand of your non-dominant hand (if you are normal, then hold it with your left hand)
Place a clean cutting board on a stable surface. Place the limes on the cutting board and hold them firmly near the base.
If you usually use your right hand, hold the lime with your left hand. If you are left-handed, hold it with your right hand
Step 4. Position the vegetable peeler or paring knife
Hold the peeler or knife over the lime, with the blade facing you. Don't try to point the knife the other way around, away from you, as peeling this way gives you less control and increases your chances of cutting your own finger.
Step 5. Peel the lime zest methodically
Pull the vegetable peeler or knife toward you, pressing lightly into the lime peel. Ideally, only peel off the green part of the skin, not the white underneath. However, press deeper into the white if that helps keep the blade steady and in control.
Step 6. Remove the pith or white part from the zest peel unless you will be using the zest peel for garnish
Use your paring knife or any small, sharp knife to remove the white, fleshy pith at the bottom of the zest peel. This is highly recommended if you are using zest for cooking, as pith has a bitter taste. But if you're using peeled zest as a garnish or in a cocktail, you don't need to remove the pith.
Step 7. Cut the zest sheet into small pieces (optional)
Use the same knife to cut the zest into fine pieces. It is now ready to be added to your cooking. For limes without remaining skin, wrap in plastic wrap and place in the refrigerator for later use.
Tips
- If the lime is too soft to zest effectively, put the lime in the freezer for two minutes to make it slightly firm.
- The best limes for peeling are those whose skin is brightly colored and has a very strong aroma when grated or scratched. Thin-skinned types of lime such as persian limes (key limes) may be difficult to zest.
- If you don't like cleaning your microplane grate, you can try placing a layer of plastic wrap or wax paper between the microplane and the lime while grating. This may damage the plastic or paper too, so only use a sturdy material.
- If you are using both zest and lime juice, grate the lime zest before juicing the lime.
- You can refrigerate the zested limes in the refrigerator and juice them later. Wrap the limes in plastic wrap to prevent them from drying out.
