Use the tips found below in your meal preparation procedures. The different ways of preparing citrus can be that extra touch that make your menu items attractive and memorable.
Orange or Grapefruit Peeling Method 1:
Basketball Method. Slice off the stem end of the fruit. Without cutting into the "meat" of the fruit, score the peel with a knife or the Sunkist Citrus Peeler® citrus peeler into quarters like a basketball. Pull the peel away with your fingers.
Orange or Grapefruit Peeling Method 2:
Round and Round Method. Using a slightly sawing motion, cut only the outer colored peel away in a continuous spiral, leaving the white membrane. Cutting lengthwise with curve of fruit, remove the white membrane.
Citrus Segments:
Peel an orange, grapefruit, or tangerine by hand, or with the Sunkist Citrus Peeler®. Gently separate the fruit along the natural divisions.
Citrus Sections:
With knife, peel an orange or grapefruit. Working over a bowl to reserve the juice, cut along both sides of each dividing membrane and lift out sections from center.
Bite-Size Pieces:
Cut a peeled orange or grapefruit in half lengthwise and, with a shallow "V" shape cut, remove the white center core. Place the halves cut-side-down; cut lengthwise and crosswise.
Basic Cartwheel Slices:
Cut a thin slice from both ends of peeled or unpeeled fruit. Then slice the fruit crosswise into the desired thickness. Cut cartwheels in half for half-cart-wheel slices.
Unpeeled "Smiles" or Wedges:
For "easy-to-eat" orange "smiles," cut the fruit in half crosswise; then Cut 3 or 4 wedges from each half. For traditional wedges, cut the fruit in half lengthwise; then cut each half into wedges.
Grated Peel:
Wash the fruit; then dry. Using a citrus peel grater, with quick downward strokes, remove the outer colored layer of peel only. Grate over wax paper. Measure lightly in a spoon; do not pack. To store fresh grated peel, seal in a plastic bag and freeze for later use.
Slivered Peel:
Score the peel of the fruit into quarters; remove with your fingers. With the tip of a spoon scrape most of the white membrane from the peel. Stack 2 or 3 pieces at a time on a cutting board. Cut into the thinnest possible strips.
Lemon Twists:
Give 2-inch strips of lemon peel a "twist" before dropping them into your favorite beverage. Twisting the peel releases the fragrant lemon oils.
Citrus Shells:
Cut an orange, grapefruit, or large lemon in half crosswise. Carefully ream out the juice or cut out the "meat" with a curved grapefruit knife. Then scrape the shell "clean" with a spoon. The edges may be notched with kitchen shears or a paring knife; for scallops, use a coin to outline the pattern; then cut around the pattern. To prevent tipping, cut a thin slice from the bottom of the shell. If desired, place in a plastic bag, seal, and store in the refrigerator or freezer until ready to use.
Shells may be used in many ways: for individual servings of ice cream, puddings, fruit cups, or gelatin desserts; for holding cranberry and other sauces; or for nuts and candy.
Lemon Boats:
Prepare as for citrus shells, cutting the lemon in half lengthwise.
Fresh Citrus Juice:
Fruit at room temperature gives up more juice. Roll the fruit on the counter top with the palm of your hand, to break the juice sacs. Cut in half crosswise and ream out the juice on a hand or electric juicer. Save citrus shells for containers by freezing in sealed plastic bags.
Grapefruit Halves:
Cut a grapefruit in half crosswise. Using a paring or curved grapefruit knife, cut around each fruit half, separating the "meat" from the peel. Cut along both sides of each dividing membrane so the sections can be removed easily with a spoon. Serve with a sprinkling of sugar or another topping, if desired. Or serve each grapefruit with a serrated grapefruit spoon, which eliminates preparation time.