Zesting a citrus fruit is pretty straightforward with the fruit intact, but sometimes it happens to me that I absent-mindedly halve and squeeze the fruit and then remember that I wanted to zest it before.
What is the best way to do zest a citrus fruit that has already been halved and squeezed? I am using a classical zester and aspire stripes of zest.
What I considered so far:
I tried to halve the skin again, so I can flatten each quarter on a cutting board to hold the skin in place while zesting it. This has two drawbacks:
- Zesting close to a cut edge is more difficult or less efficient and by cutting the skin yet again I increase this.
- I inevitably squeeze out more juice, which then mixes with the zests. While this is no big issue taste-wise, the zests clump together and are more difficult to scatter.
I considered but have not tried yet to put the skin on the reamer I used to squeezing, but then I expect that I lack a third hand needed for this.