How to make it

  • Clean and dry your oranges removing any labels if necessary.
  • Using a medium-fine grater, grate your fruit until only the white pith remains over the fruit. You now have Zest!
  • After you have grated all of your fruit, you can add it to any dish calling for it or you can dry it and store it.
  • Using either a silicone baking pad in a pan or the "release" variety of aluminum foil, spead you zest over your foil or pad, closely together but not in a mound. You want a flat layer of zest.
  • Place into a cool oven at 200 degrees or on a "Warm" setting and cook for one hour.
  • Using a spatula, turn the zest over once and stir slightly to make sure that the zest dries evenly.
  • Check after one hour to see if the zest is dry. If not, turn off the oven and allow the zest to dry overnight or to remain in the oven for at least one more hour.
  • If your zest is now dry, you can pour it into a clean and air-tight jar of appropriate size and store in your kitchen cabinet.
  • For a great website on fruit, check out

Reviews & Comments 2

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    " It was excellent "
    brianna ate it and said...
    Love this. I use zest a lot & I usually grate my own, but I hadn't thought about making extra & storng it. Thanks '5'
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    " It was good "
    shubbard47 ate it and said...
    This recipe was a great help to me when I was learning how to zest a large number of blood oranges while they're still in season. I would caution that the baking time can vary widely, depending on your oven, so the first few times you try this, monitor it closely to prevent it from burning. Baking on 200, I check my zest every 5 minutes and usually find that it's completely dry after 15-20 minutes.

    Thanks for sharing!
    Was this review helpful? Yes Flag

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