Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Fruit Preparation Methods and Tips

Segment 15: Orange and Mandarin
Chef Cyndie: Ah, the Florida orange.  Easy to serve, affordable, and students love them.  There are basically two major types of oranges, the navel and the Valencia.  The navel orange is easy to peel, and virtually seedless.  The Valencia orange was designed to make orange juice.  It is impossible to peel with just your fingers, and typically has seeds.  Here’s the suggestion, if you serve navel oranges, you may serve them whole.  If you serve Valencia oranges, you really need to slice them up for your customer’s ease of eating.
Ripe oranges will be firm and heavy for their size; color is not an indicator or ripeness.  Oranges should be free of mold or spongy spots. Be sure to discard any oranges found with mold or spongy spots.
You have several options for slicing oranges.  
First, always rinse your fruit.  Use a chef’s knife.  Place the orange on the cutting board on its side.  Make one cut through the middle.  Lay the flat side down and cut into wedges.
An easier method is to use a sectionizer.  Place a four wedger blade in the unit.  Place your orange on its side.  The ends of the orange should be facing east and west.  Using the handle, pull down to make orange wedges.
If you want thinner wedges, use the six wedger blade. Again, Place your orange on its side.  The ends of the orange should be facing east and west or left and right walls.  Using the handle, pull down to make orange wedges. 
Now how easy was that? Notice the orange is placed on its side every time.  That is because if you cut from the stem end, each wedge would have that bitter white pith down the top.  And you wouldn’t create those wonderful orange smiles.
You can also use the sectionizer to make orange slices.  Place a slicer blade in the unit.  Place your orange on its side.  The ends of the orange should be facing east and west or the walls.  Using the handle, pull down to make orange slices. Sometimes different shapes of the same product may catch your customers’ eye.
Fresh mandarins come in several different varieties.  The tangelo is a cross between the mandarin orange and grapefruit.  Satsumas, tangerines, Clementine’s, ugli fruit, and the tangor are all considered a type of mandarin orange.  Satsumas are cold tolerant and grow well in Florida and the southeast.  Clementines are the tiniest of the mandarin oranges.  Tangerines are the most perishable.  But mostly, these fruits are peeled by the customer and eaten raw right out of the hand.  
Chef Cyndie says orange you glad you eat a variety of fruits and vegetables every day.