How to Zest Citrus Without Losing Half the Fruit

Citrus zest adds a burst of flavor that juice alone can't match, but grating too deep and hitting the bitter white pith underneath can ruin a whole dish. A little technique fixes that fast.

Use a Microplane, Not a Box Grater

A microplane's fine, sharp teeth shave off just the colorful outer layer of the peel without digging in deep. A box grater's larger holes make it far too easy to grate into the bitter pith underneath.

Wash and Dry the Fruit First

Citrus often has a wax coating and picks up residue in transport, so give it a good scrub under warm water and dry it completely before zesting. Zest sticks to a wet microplane and won't come off clean.

Use Light, Short Strokes

Rather than pressing hard and dragging the fruit in long strokes, use light pressure and short back-and-forth motions. This keeps you working with just the top layer of peel instead of gouging in deeper.

Rotate the Fruit as You Go

Turn the fruit as you zest so you're always working with a fresh patch of peel, rather than going back over the same spot and risking hitting pith that's already been exposed.

Tap Out Every Bit of Zest

A surprising amount of zest gets caught in the teeth of a microplane. Tap it firmly against a cutting board or use a small brush to release all of it before tossing the fruit.

Freeze Extra Zest

If you've got extra citrus you're not ready to use, zest it before it goes bad and freeze the zest in a small container or bag. It keeps for months and saves you from wasting fruit later.