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Orange juice is a liquid beverage extracted from the fruit of Citrus × sinensis, a hybrid species of sweet orange native to Southeast Asia. The juice is obtained through mechanical pressing or crushing of ripe oranges, yielding a naturally sweet, acidic liquid rich in vitamin C and other phytonutrients. Commercial orange juice exists in several forms: fresh-squeezed, pasteurized, concentrated (from which water is removed), and frozen. The flavor profile varies by orange variety (Valencia, Navel, and Hamlin are common commercial cultivars) and growing region, with California and Florida producing the majority of juice oranges in North America. The juice contains natural sugars (primarily fructose, glucose, and sucrose), citric acid, and pulp that contributes fiber when present.

Orange juice functions as both a beverage and a cooking ingredient across global cuisines. Commonly consumed fresh at breakfast, it serves as the base for cocktails, smoothies, and non-alcoholic beverages. In the kitchen, orange juice appears as a marinade component for meats, a deglazing liquid for pan sauces, and a key ingredient in glazes and vinaigrettes. It is essential in Latin American and Caribbean cooking, featured in mojo marinades, and integral to Asian stir-fries and sauces. The juice's acidity and natural sugars make it useful for tenderizing proteins and developing complex flavors in both sweet and savory applications.