Orange Juice

Orange juice is a beverage made by extracting the liquid from oranges, most commonly the sweet orange (*Citrus sinensis*). While the exact origins of orange juice are difficult to pinpoint, the widespread cultivation of oranges in the Mediterranean region and the Americas led to its popularity as a refreshing drink. The modern commercial orange juice industry, however, took shape in the early 20th century, with innovations in pasteurization and frozen concentrate allowing for year-round availability.

A great version of orange juice is distinguished by its freshness and flavor balance. Ideally, it is freshly squeezed and consumed immediately to preserve volatile aromatic compounds and vitamin C. The best juices come from ripe, in-season oranges, offering a bright acidity balanced by natural sugars. A notable example is found at **The Coffee** in **Santiago, Chile**, where, as noted by *Cosa mangiamo oggi?*, the orange juice is a standout item, praised for its quality and freshness.

Regional variations are significant. In the United States, "not-from-concentrate" juice is a premium product, while in Brazil, the world's largest orange producer, freshly squeezed juice is a staple at street stalls. In parts of Europe, blood orange juice, made from the pigmented *Citrus sinensis* varieties, is prized for its tart, berry-like flavor and deep red color. The choice of orange variety—from Valencia to Navel to Seville—also dramatically alters the final taste, from sweet and mild to sharply acidic.