Dear Bill,

About the zest... After having seen several recipes calling for either orange or lemon zest, I started to nibble away at it and found it good to eat. Always, since a curious little girl, I've nibbled away at the inside of the peel, which I think is called something like bagasse--but the taste for zest came in my later years. Read an articles, also years later, stating the nutritional benefits of eating the insides of peels, the bagasse, if I'm correct in this word. Will have to go LIU.

Bagasse regards,
WW

PS: Bagasse is close but wrong. Bagasse is the residue left over from processing fruits--sugar cane, beets, etc. Don't know what the word is for the white skin just inside the organge peel--but it does have a name!