Mak­ing use of cit­rus peel

The Star Malaysia - Star2 - - STAR HOMES - By EllEn WHytE

WHEn you’ve eaten your or­ange, grape­fruit, or tan­ger­ine, or squeezed out a lime into your tea or curry, don’t throw away the peel.

The colourful outer skin, called the “zest”, is an ex­cel­lent flavour­ing. Take a grater and add the zest of your cit­rus fruits to 150g but­ter, 75g su­gar and 225g plain flour to make sweetly scented cit­rus bis­cuits. Bake in a medium-hot oven for 15 to 20 min­utes. Care­ful though, the white in­ner por­tion of the peel, the pith, is usu­ally bit­ter, so don’t grate past the zest.

If you’re watch­ing your fig­ure, add the zest to a small bot­tle of wa­ter and re­frig­er­ate. Al­ter­na­tively, re­frig­er­ate the zest for up to 24 hours and add it into your cof­fee or tea.

If you have a whole peel left from chop­ping up a fruit, and you have a bowl of brown su­gar in your fridge for your morn­ing cof­fee ban­ish­ing lin­ger­ing odour.

Cit­rus peels are also a lit­tle acidic, which is why they are ex­cel­lent for clean­ing odd wooden and plas­tic cor­ners like win­dows catches, tiny ridges in your re­frig­er­a­tor door han­dle and so on. Just rub vig­or­ously over the spot, then wipe dry with a cloth.

note: tech­ni­cally the acid in cit­rus can re­act with metals and dis­colour them, so try to avoid these or do a test where any dam­age can’t be seen.

Cit­rus peels are acidic which makes them ex­cel­lent for clean­ing.

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