Some South Beach Diet recipes call for the zest of fruits like lemons and oranges. But if you're a cooking newbie, you may not know what zest is, let alone how to use it. Here are the basics:

Zest is the colorful, outermost rind of citrus fruits. It contains strong perfumes and a tangy flavor and is therefore a common ingredient in both savory and sweet dishes. It also makes an elegant garnish.

You can remove the zest of a citrus fruit using a knife, a vegetable peeler, a grater, or a special tool called a zester. Each of these tools creates zest of a different size, and the various sizes can be used for different purposes. A zester is a handheld utensil with tiny holes that creates small strips of the flavorful zest. To use a zester, place it on the rind and pull it firmly toward you. A grater creates finer particles of zest, and a peeler creates wider strips. In addition, you can create fine zest with a handy new tool called a Microplane (a refashioned woodworking rasp). The tool you use will depend on your recipe and what you have on hand in your kitchen.

A few things to keep in mind when zesting citrus fruits:

• Avoid stripping off the white inner membrane (pith), which is bitter and will not make a good addition to a recipe.
• Always remember to zest fruit before juicing it. It will be almost impossible to zest afterward.
• To get the best zest, buy fruit that's firm and brightly colored, with no soft spots. Bumpy fruit will yield the most zest.
• Wash the fruit before zesting to remove dirt, pesticides, and wax residue.

Use zest immediately, since it will lose its flavor over time. For more kitchen tips, visit The South Beach Diet Kitchen section of the Web site! Not a member? Sign up today for customized meal plans, delicious recipes, and helpful advice.

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