Since I've been trying to get more serious about cooking, I have stayed away from recipes calling for any citrus zest. I find it to be very wasteful to buy a whole fruit just for a bit of zest. Do you have any suggestions on what to do with the rest of the fruit, or alternatives/substitutions for zest?
Sent by Quique
Quique, there really is no substitute, in my opinion, for the fresh taste of real citrus zest; it's a healthy, inimitable way to get great flavor into your food. But if you don't want to waste the lemon juice, then yes, absolutely, you can squeeze a lemon (or lime, or grapefruit) after you've zested it, and save the juice in an ice cube tray or put it in a batch of lemonade. Here are a few more ideas for using "naked lemons
Readers, what else would you recommend?
Related: What Did We Do With Those Lemons?
(Image: Kathryn Hill)