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.