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Pith
Pith
- The white, spongy layer between citrus peel and fruit flesh that often tastes bitter. While sometimes confused with the pit (seed), pith specifically describes this fibrous layer that should usually be removed for better flavor. Some recipes specifically call for avoiding pith when zesting or peeling citrus.
Use a vegetable peeler instead of a knife to avoid cutting into bitter pith.
When zesting, use light pressure to avoid grating the white pith underneath.
For citrus segments, carefully cut away all pith for the sweetest flavor.
A small amount of pith won't hurt most recipes, but avoid it in delicate dishes.
The pith contains pectin, so some jam recipes intentionally include small amounts.
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Mango Pineapple Salsa
Bright, tropical flavors come together in this easy Mango Pineapple Salsa, perfect for chips, tacos, or seafood. With just a handful of ingredients, you’ll whip up a refreshing, crowd-pleasing salsa in under 20 minutes.