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In the hospitality industry, serving high-quality juices is essential to keep customers satisfied and to get the most out of your investment in fruits and vegetables. Picking the right oranges not only affects the juice’s flavour and freshness, but also plays a key role in operational efficiency and overall business profitability. Here are the main tips for choosing the best oranges and making the most of them.
Why is it important to choose the right fruit for your juices?
Key tips for serving high-quality juices in bars and hotels
The quality of your juice is directly tied to the fruit you use. Fresh, high-quality oranges deliver better flavor and a higher concentration of nutrients. According to a study from the University of Valencia, poor handling of oranges and insufficient cleaning of the equipment used during the process can lead to bacterial contamination in freshly squeezed orange juice in food service settings. That’s why it’s crucial to choose oranges in top condition and maintain proper hygiene when handling them.
Happy customers: great experiences and repeat business
A high-quality juice improves the customer experience, builds loyalty, and increases the likelihood of positive word-of-mouth. Serving fresh, great-tasting products is an effective way to stand out in a competitive market and encourage repeat business.
How to choose the right oranges for juicing: key tips
Quality and freshness: key factors
Recommended varieties for the best flavour
Selecting the right orange variety has a major impact on the flavour and the amount of juice you get. Here are some of the varieties most recommended for juicing:
Navelina orange
- Characteristics: One of the first oranges of the season, featuring a sweet, seedless flavour. It has thin skin and is easy to peel.
- Season: October to February.
- Use: Great for juicing and for eating fresh.
Salustiana orange
- Characteristics: Known for its high juice content and mild flavour. Its flesh is tender and seedless.
- Season: December to March.
- Use: Very popular for juicing thanks to its juiciness and well-balanced flavour.
Valencia Late orange
- Characteristics: Stands out for its high juice content and slightly tangy flavour. It is one of the latest-season varieties.
- Season: March to June.
- Use: Perfect for making juice thanks to its juiciness and refreshing taste.
Strategies to maximise your investment in fresh fruit
Using a high-efficiency juicer is key to getting the most juice and reducing waste. Zummo’s orange juicers, for instance, are built to get the most out of every piece of fruit, ensuring optimal extraction while keeping the juice quality high.
Choosing oranges that are the right size for your juicer can significantly improve juice extraction. Oranges that are too big or too small may not be processed correctly, leading to wasted fruit and reduced output.
Accurately estimating juice demand helps you manage your fruit inventory more effectively, reducing waste and ensuring the freshness of the product you serve to customers. Using inventory management systems and analysing consumption patterns can make this process much easier.
Carefully choosing your oranges and putting the right fruit-management strategies in place are key to serving high-quality juices in the hospitality industry. This not only keeps customers happy but also maximizes your investment and supports overall business success.
