Fruit juice

Fruit juice is the liquid extracted from fresh fruits or, in some cases, from frozen or concentrated fruits. It is a fundamental ingredient in numerous cooking and baking recipes, used both to add flavor and to incorporate moisture and natural acidity to sweet and savory preparations.

The origin of fruit juice dates back to ancient food practices, where fruits were squeezed manually to take advantage of their flavor and nutrients. Depending on the type of fruit used, the juice can vary widely in flavor, color, and nutritional properties.

Among its main properties, fruit juice is a natural source of vitamins (especially vitamin C), antioxidants, and minerals that help strengthen the immune system and provide freshness and energy to recipes. Furthermore, its natural acidity can help balance flavors and improve the texture of some dishes.

In different regions of Latin America, fruit juice may be known by different names or expressions, although the most common term is fruit juice. Other synonyms or related terms that are used include zumo de fruta (more common in Spain but sometimes mentioned in the Americas), jugo natural, jugos (in plural to refer to varieties), or simply the name of the fruit followed by "juice" (for example, "orange juice", "mango juice").