What Is Citrus Pith?
Pith: The spongy white layer between the colored zest and the fruit inside. It tastes bitter, which is why recipes tell you to avoid it when zesting.
In the kitchen
Lemon pith is noticeably bitter, while orange pith is milder. In most recipes you want the zest without any of it, so grate lightly and stop when the color runs out.
The pith is not useless. It is rich in pectin, the fiber that gels jams and marmalades, and thick pith is what gets removed when you cut citrus into segments for a salad or a garnish. In candied peel and preserved lemons, the pith is softened until it turns tender and edible.
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