Zest: the perfumed coloured outer layer of a citrus fruit. The rind. No whitish part are included they are omitted and extracted.
The fruit can be zested by using a zester or by using a simple Econome a potato peeler. The whitish part is discarded and then the rind can be cut in very thin julienne.
The zest julienne can be blanched and refreshed about three times before using for crystallizing or the rind extracted to be prepared for comfit (Same process about three time blanched and refreshed well that is my recipe. not including the inframe the seasonings).
After comfit. it can be cut in julienne.
Or used for Candied Orange Zest coated with chocolate or else