What is That White Thing on Mandarins and Oranges? Should You Remove It Before Eating Them?

Nope, it's not mold! Often discarded and considered a simple waste, the white and spongy part found under the peel of citrus fruits, or the albedo, actually hides a treasure trove of beneficial properties and culinary potential yet to be discovered. For centuries, the albedo was relegated to waste, considered mainly a bitter and unusable part of citrus fruits. However, in recent years, thanks to a growing interest in healthy and natural nutrition, the value of this element, rich in fiber, pectin and phenolic compounds, has been rediscovered.

In fact, albedo is not only a source of fiber, essential for intestinal health, but also contains substances with antioxidant properties, capable of protecting cells from damage caused by free radicals. Furthermore, the pectin present in albedo helps reduce cholesterol levels in the blood and improve heart health. Despite its beneficial properties, albedo is still little used in cooking: however, with a little creativity, it is possible to use it to prepare a wide range of recipes, from jams to liqueurs, through candied fruit and desserts.

Why It's Best to Avoid Removing Albedo

The pith, that white, spongy part found under the peel of citrus fruits, is often discarded because it is bitter . However, it has some interesting properties and health benefits that are worth knowing about. Here's why you shouldn't always remove it:

• Source of fiber. Albedo is rich in fiber, important for intestinal regularity and a sense of satiety.
• Pectin concentration. Pectin, a soluble fiber found in pith, helps reduce blood cholesterol levels and improve heart health.
• Intense aromas and flavors. Contains essential oils that give citrus fruits their characteristic aroma.
• Antioxidant properties. Albedo contains phenolic compounds with antioxidant properties, which help protect cells from damage caused by free radicals.

When is it best to remove it? If the pith is particularly bitter, you can try cutting it into thin strips and blanching it briefly in boiling water. In some delicate preparations, such as creams or spoon desserts, the presence of the pith could be too invasive. If the citrus peel is not organic, it is best to avoid consuming the inner part, as a precaution.

How to Use Albedo in Cooking

The pith can be used in the kitchen in different ways: the important thing is to blanch it first to avoid it remaining bitter. It can be used to prepare flavored syrups, ideal for cocktails or to sweeten drinks and yogurt. Finely grated, it can be added to the dough of biscuits and cakes, giving a citrus touch and an unmistakable aroma. A particular preparation is that of candied pith: after blanching it to eliminate the bitterness, it can be syruped and left to dry; it is perfect for decorating cakes, biscuits and other sweet preparations.

As for savory preparations and drinks, you can add albedo to marinades for meat and fish, thus giving a citrus flavor and a light bitter note, or you can use it to create a pesto with basil, almonds and parmesan cheese, an original and aromatic seasoning for pasta and main courses. Albedo can be used to prepare infusions and herbal teas with digestive and refreshing properties.