Citrus Handling & Preparation Techniques

To help you get the best from every piece of fresh citrus, here are some basic techniques to use when preparlng citrus for serving or cooking. Just remember when you do prepare fresh citrus, it is easier and you'll get more attractive results by using a sharp knife.

Remember, too, that citrus juice, grated peel, and reamed-out shells can be frozen for future use. So when citrus is especially plentiful and economical, prepare a little extra and freeze it.

	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 SNACKERTM citrus peeler into quarters like a basketball. Pull the peel away with your fingers.
	Orange or Grapefruit Peeling Method 2: Round and Round 1Method. 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 SNACKER™ 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.
How to Make Attractive Citrus Garnishes

	Basic Cartwheel Slices: Cut a thin slice from both ends of peeled or unpeeled fruit. Then slice the fruit crosswise into the desired thickness.
	Fluted Cartwheel Sices: Use a citrus zester or SNACKER™ citrus peeler. Hold the stem and blossom ends of the unpeeled fruit between your thumb and middle finger. Pull the zester through the peel from end to end, leaving about 1/4 to |/2 inch between each cut. Cut cartwheel slices of desired thickness. If you don't have a citrus tool, use kitchen shears or a knife to cut notches around the peel of each cartwheel slice.
	Cartwheel Twists: Make one cut from the center of an unpeeled cartwheel slice through the outer peel. Twist the ends in opposite directions, standing the cartwheel gently. Use plain or decorate with parsley or watercress.
	Double Cartwheel Twists, Flowers, and Butterflies: 1. Cut a thin slice from each end of an unpeeled orange or lemon. Cut the fruit crosswise, but not quite through; make a second cut crosswise, cutting off the double cartwheel slice. 2. Make one cut from the center through the outer peel where the slices are attached. 3. Twist the cut ends in opposite directions for "Double Cartwheel Twists." 4. Twist two double cartwheel slices together to form a "Flower." 5. Bring the cut ends of a double cartwheel slice together and overlap; gently spread the slices to form a "Butterfly" garnish.
	Decorated Cartwheel Slices: Use any one of the following to decorate cartwheel slices: Whole cloves pimiento strips or cutouts pickle fans sprinkles of paprika, chopped parsley, ground cloves or cinnamon berries anchovy rolIs maraschino cherries scuiptured mushrooms sprigs of mint or parsley broccoli flowerets sliced stuffed green or ripe (black) olives
	Lemon Rings: Cut a lemon in cartwheel slices. With a knife or your fingers, carefully remove the "meat" from the lemon, leaving the peel intact. Use lemon rings as napkin rings or to encircle small bunches of cooked asparagus, broccoli spears, green beans, or carrot sticks. (Use the peeled lemon slices as desired for cooking or garnishing fish.)
	Chrysanthemum Flowers: 1. Make long sawtooth-cuts around unpeeled oranges, lemons, grapefruit or tangerines, cutting to within 3/4 inch of each end of fruit. Separate the two halves of the fruit. Keeping the peel intact, remove the "meat" from the peel with a spoon or your fingers; save the "meat" for use in fruit cups. Scrape the peel "clean" with a spoon. Place the flowers on wooden skewers; cut the skewer "stem" to the desired length. Surround with watercress or other greens. 2. and 3. For a more spectacular flower, start with a grapefruit "mum," fill with an orange "mum" and then a lemon or tangerine "mum." If the flowers are not to be used for some time, place them in cold water or a plastic bag and refrigerate.
	Chrysanthemum Salad Bowls: After cutting the grapefruit or large oranges for chrysanthemums and removing the "meat," scrape the peel "clean" with a spoon. Use the "bowls" for fresh fruit or tossed salad.
	Kabobs: 1. Cut unpeeled cartwheel slices into quarters. Thread two quarters onto wooden skewers, placing a maraschino cherry between them. 2. and 3. Thread either a lemon or orange peel twist onto a wooden skewer, along with an olive, strawberry, cherry, or cocktail onion. 4. Cut off the end of an orange or lemon that has heen zested diagonally, as in making fluted cartwheel slices. Place on the end of a wooden skewer, topped with a maraschino cherry.
	Star Garnishes: 1. Hold the stem and blossom ends of unpeeled fruit between your thumb and middIe finger. With a knife, make sawtooth-cuts around the middle, cutting to the inside center only. Cut sharply through to allow clean separation. 2. Twist and gently pull the fruit apart to provide two star garnishes. 3. An attractive way to serve grapefruit halves, or to serve individual lemon stars with seafood entrees.