Sometimes beauty is only skin deep - the zest of one orange can add pizazz to everything from cakes to cocktails.
Using a vegetable peeler or a small sharp paring knife, remove the rind and white pith from the orange.
Slice the rind into long, thin strips and use as desired.
Orange zest can be frozen for up to six months. Seal in a plastic bag and store in the freezer.
You should be able to obtain three to four teaspoons of grated zest from one medium-sized orange (slightly more if the zest is cut into thin strips).
Orange zest not only adds flavour to dishes, it also makes a pretty decoration. Candied zest (which has been boiled in sugar syrup, then spread out to dry) is great sprinkled over cakes and muffins, while fresh zest looks nice floating in a fruit punch or cocktail.
Orange peel is also used to make fragrances and liqueurs (such as Cointreau).
One orange will supply you with enough vitamin C to last two-and-a-half days.
Orange peel and pith are rich sources of pectin (a soluble fibre that scientists believe helps lower cholesterol) and flavonoids (potent anti-oxidants). Pectin is also what makes jam jell. This is why orange marmalade sets so well and a thickening agent may need to be added to preserves made from other fruits.