juice from three oranges
Orange juice is rich in vitamin C (ascorbic acid), supporting immune function and collagen synthesis. It also contains flavonoids and folate, though the juice form contains less fiber than whole fruit.
About
Orange juice is the liquid extracted from the fruit of Citrus × sinensis, a hybrid citrus tree native to Southeast Asia and now cultivated globally. The juice is composed primarily of water, natural sugars (fructose, glucose, and sucrose), and citric acid, which gives it its characteristic tart yet sweet flavor profile. Fresh-squeezed orange juice varies in color from pale yellow to deep amber depending on the orange variety—common cultivars include Valencia (prized for juice production), Navel (sweet, seedless), and blood oranges (with red or purple pigmentation and berry-like undertones). The juice may be consumed fresh, pasteurized, or concentrated; commercial varieties often contain added sugars, preservatives, or fortifications such as calcium and vitamin D.
Culinary Uses
Orange juice serves as both a beverage and a cooking ingredient across multiple culinary traditions. It is widely consumed fresh at breakfast and used in smoothies, cocktails, and mocktails. In cooking, orange juice functions as a marinade base for poultry and seafood, providing acidity and subtle sweetness that tenderizes and flavors proteins. It appears in sauces (such as sauce à l'orange for duck), salad dressings, baked goods, and desserts. In mixology, it is fundamental to drinks such as the Screwdriver and Mimosa. The juice's acidity also makes it valuable for deglazing pans and balancing rich or savory dishes in both European and Asian cuisines.