HOW TO HANDLE FRUIT CORRECTLY

Cutting Fruit Correctly

In the modern bar, sliced fruit, and fresh juices should always be available. In order to prepare the fruit properly, the following items of equipment should always be available: 

1. Small brush (nail brush type)
2. Fruit Knife
3. Fruit board 
4. Funnel 
5. Fruit dishes 
6. Bottles 

The fruit should be washed before it is sliced or squeezed. Make sure all equipment is clean before use.

When slicing oranges, lemons or limes place them on a fruit board. Cut in half and cut off ends. Cut even slices making sure to cut each slice through. Cut spare fruit at the same time and place in fridge. When cutting large quantities of fruit, place a cloth under the fruit board to absorb fruit juices. When squeezing fruit for juice, place one quarter only at a time in squeezer, exert enough pressure only to extract juice. Pour juice into bottle through funnel. Take out mashed fruit and continue on until all fruit is squeezed.

Points To Remember When Squeezing Fruit

1. Use sound fruit only 
2. Do not cut too many oranges, lemons or limes in quarters before you start 
3. Wipe and dry bottles before filling
4. Clean all the equipment 
5. If more fruit juice is required, use new bottles and corks. The ends of lemons and oranges can be used as twists for Dry Martinis etc., but only the best should be used. To prepare the ends, cut neatly in small round pieces and place in containers ready for use.

Related Links:

Void Record Sheet
Safety Committee Document
Cash Flow Checklist
Internal Controls Checklist