The skin of a citrus fruit is often added to many dishes to give a bright, fruity, and acidic lift in flavor.
The zest referes to the thin, outer layer of the skin, which contains flavorful citrus oil.
The rind, on the other hand, is composed of the zest and a bit of the bitter white under layer, or pith. This is commonly added to compotes and stews or used to garnish beverages.
The peel is the entire skin of the fruit and is mostly used when making marmalade or candied peel.
Tips originally published in the June 2016 issue of Yummy magazine.