Orange peel, raw

Orange peel, the outer colored zest along with some of the white pith, is rarely eaten in large pieces but is grated finely as zest to add bright citrus aroma to baked goods, marinades, and cocktails, or simmered with sugar and water to make candied peel. Wide strips of peel flavor stocks, mulled drinks, and braises, and are pulled out before serving, while finely minced peel is cooked down with juice and sugar into marmalade. The bitterness of the white pith means most recipes call for zesting only the colored outer layer, using a fine grater or vegetable peeler to lift it away from the fruit.

Choose organic or unwaxed oranges when the peel itself will be eaten or zested, since conventional peels can carry wax coatings and pesticide residue; scrub the skin well with warm water before use regardless. A tablespoon of raw orange peel is only about 97 calories per 100 grams once scaled down to the 6-gram serving size, and it is unusually concentrated in vitamin C at 151% of the Daily Value per 100 grams, along with 38% for fiber, figures that reflect how much flavor and nutrition sit just beneath the surface of citrus fruit that most people discard.