Zest (rind) of oranges is obtained from the outermost layer of orange peel. This part contains citrus fruit oil and can add an orange flavor to dishes and recipes. You can use several kitchen utensils to grate orange peels, such as a grater, microplane, vegetable peeler, and knife. Before grating the orange peel, always wash the fruit thoroughly using water and a little dish soap. After that, rub the skin with a brush or fingers.
Step
Method 1 of 3: Grate Orange Peel
Step 1. Place the tip of the grater on the cutting board
If you are using a flat grater, hold the grater at an angle, with the tip against the cutting board. If using a box grater, place the grater on a cutting board.
This will stabilize the grater so you can use it easily. With this position, you can see the amount of orange peel you get when you grate it
Step 2. Rub the oranges on the grater from top to bottom
Rub the oranges along the grater from the top toward the cutting board, applying enough pressure to scrape off the top layer of skin. If the oranges are almost touching the cutting board, return them to the top of the grater.
- Don't rub the oranges from the bottom up. This can clog the grater holes and damage the orange peel.
- If you find it difficult to hold the orange while grating it, cut the orange in half and squeeze the juice into a cup. This makes the oranges smaller and easier to hold. Once the juice has been squeezed out, the orange peel will be more flexible so you can bend it however you want which makes it easier to hold.
Step 3. Twist the orange when you reach the white part of the peel
Once you reach the white part of the skin (which is called the “pith”), move on to another part of the skin. You will usually reach the pith after rubbing an area 1-2 times. After that, twist the oranges a little and continue grating.
Orange pith has a bitter taste, which will spoil any recipe you make. If you've accidentally grated the pith, stop and discard the white grated orange peel
Step 4. Transfer the grated orange zest to a measuring cup when you have grated the entire rind
If the grated orange peel has accumulated on the cutting board, transfer the peel to a measuring spoon to see how much grated peel you get. If the amount is sufficient for the recipe you want to make, set aside the grated skin and use the orange juice and flesh later.
- One medium orange will yield approximately 1 to 1.5 tbsp. (5-10 grams) grated orange peel.
- If the grated orange peel you got is not enough for the recipe to be made, take and wash another orange and start grating it again.
Method 2 of 3: Grate Orange Peel with a Microplane
Step 1. Hold the microplane grate at an angle
Place the end of the microplane on the cutting board, then grasp the handle with your non-dominant hand. This is useful for stabilizing the microplane when you are using it. This way, the grated orange peel will collect in one place.
Do not grate the orange peel by aiming it directly at the measuring cup, as the microplane will collect the grated in the longitudinal grooves underneath until it falls on the board
Step 2. Rub the orange along the microplane with light pressure
Lightly press the orange on the microplane and rub it from the handle towards the cutting board at the bottom. Use sufficient pressure to scrape off the top layer of orange peel.
If you press too hard on the orange, the microplane can become clogged with large pieces of orange peel. Always use light pressure so you can get a small, easy-to-handle grater
Step 3. Twist the citrus fruit slightly after you rub it 1-2 times
Each time you finish scrubbing the oranges, check the peel to see if you can see any orange pith. When the pith is visible, slightly twist your orange to grate the peel in the new area. Don't rub the orange more than twice as this can mix your grater with the pith.
The pith has a bitter taste. So, you'll need to get rid of the white bits that are in the pile of orange peels if the pith gets grated by accident
Step 4. Remove the grated orange peel that is in the groove under the microplane
When you're done grating an orange, flip the microplane, and use a knife to remove the peel stuck to it, then transfer it to a measuring spoon.
You can get at least 1 tbsp. (6 grams) grated rind from one orange. If your recipe calls for more zest, take and wash one more orange and grate the rind
Method 3 of 3: Using a Vegetable Peeler or Knife
Step 1. Attach a peeler or knife to the orange and slice the peel
Press the orange firmly enough to scrape off the top layer of the orange peel, in the same motion as when you peeled the potato. Make sure the knife or paring tool goes just under the skin, but doesn't hit the pith.
After the first try, check the orange peel you got, for any white pith there. If so, remove the pith, and reduce the pressure you used in the next step
Step 2. Switch to another part of the orange each time you finish scraping the peel
If using a paring tool or knife, only peel each section once to avoid hitting the pith. Twist and examine the orange for any unpeeled parts and start picking up the peel.
If you use a peeler, you can get very long slices of skin. It is perfect for use in cocktails or as a garnish on a plate
Step 3. Chop the orange peel into small pieces to use in the recipe
If the recipe you're using calls for finely chopped orange peel, use a sharp knife to chop the orange peel into smaller pieces. Be careful when chopping, as the orange peel will usually curl and have to be pressed to keep it from sliding. While doing this, measure out the orange zest according to the amount required by the recipe.
