Citrus fruits

Citrus fruits, including lemons, oranges and limes, supply both juice and peel to the baker. University of California Cooperative Extension notes that fresh citrus peels are often candied, a process that basically involves simmering the peels in a sugary syrup or corn syrup. It also suggests that peels can be dehydrated and the dried peel ground into a powder to sprinkle over yogurt, salads, baked goods and other foods for added flavor.

In the kitchen this makes citrus useful at every step. Grated zest goes into doughs, cakes, cookies and curds for aroma, juice brings acidity to glazes, icings, fillings and fruit desserts, and candied peel decorates cakes and fruit breads.

Because the aroma is held mostly in the outer colored peel, bakers remove only that layer when zesting, and they leave the bitter white pith behind.