Candied zest is a wonderful addition to just about any desert and a lot of appetizers or cocktails, it imparts a wonderful flavor and also can jazz up any presentation with its color – beautiful. The process is easy. Get whatever citrus fruit you want to use, lemons, limes, blood oranges, etc – use a microplane zester to gently remove all the colored skin from the fruit, the white is the pith and is bitter. Toss the zest into a pot of cold water, bring to a boil, when it boils remove and drain the water. Do the same process at least once more, cold water to boil, drain. After round number three into a simmering pot of simple syrup, remove zest and roll into sugar. Allow overnight to dry. Easy.
However, buying a whole ton of fruit and then simply using them to peal off a little layer of the skin is kind of a waste of fruit. Which is sad and besides, have you seen how much fruit costs these days in the supermarket. Damn straight that you better do something more than just zest and forget. While I will certainly make it a point to write more about what you can do with fruit and other cooking idea so as not to waste the fruit, for that check under future recipes, but you might think about also making a nice sangria.