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May 26th, 2010

Pith posh. Just eat it.

pith

Am I the only one who enjoys eating the pith of an orange? It’s that white spongy layer between the outer skin and the juicy flesh of the fruit.

Looking online, I see folks include the pith in marmalades, but are there any other culinary uses for it? I’ve eaten candied peels. What else is there?

And yes, I eat the entire orange garnish, pith and all, in my beloved Negroni cocktails.

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This entry was posted on Wednesday, May 26th, 2010 at 8:31 am and is filed under Cocktail Hour. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

  • http://penandfork.wordpress.com Chef Gwen

    Well, Ty, darling, you are unique ;)

    The pith is used in marmalade because it contains pectin, and helps thicken it up. It also imparts that classic bitter taste.

    I think you've already stumbled on the best use of it…in a negroni…which I fell in love with again in Italy, and toasted you with every sip I took. xxoo

  • Jan Sheeley

    Hurray I am not the only crazy one!! I also devour the whole orange embellishment to a cocktail or even eating the fruit as a snack I leave nothing on the plate!
    Love marmalade but had no idea of the pectin qualities.

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