Tuesday's tip: Freeze citrus zest

I'm fond of the phrase, 'Waste not, want not', so have decided to start sharing the tips that help me get more out of my time and resources. The following kitchen tip does both.

If a recipe only calls for the flesh or juice of a citrus fruit, don't waste the precious rind. Give your fruit a good scrub and then zest the rind into a container you can store in the freezer for later use.

After the zest has frozen, give the container a shake to break up any clumps, and you'll have basically free-flow zest on tap. My freezer currently houses one container of lemon zest and one of orange zest.

Saving your zest also prevents any waste that might occur if a recipe only requires the zest and not the juice or flesh or a fruit, as fruit will quickly dry out without its protective rind.

Thanks to my sister-in-law, Kim, for passing on this great tip.