Fruit juice concentrate

Fruit juice concentrate is a culinary ingredient made by extracting the juice from various fruits and reducing it by partially or completely removing its water content. This process results in a thick, sweet liquid that retains much of the natural flavor and nutrients of the original fruit.

Fruit juice concentrate originates from fruit preservation and processing techniques that have been developed globally to facilitate its storage and transport, in addition to its use in the food industry and home cooking. It is especially common in the production of juices, desserts, sauces, and beverages.

Among its properties, its energy contribution stands out due to its high concentration of natural sugars, as well as the preservation of vitamins and antioxidants from the fruit used. Being reduced, it provides flavor and sweetness in a more concentrated and practical way, making it ideal for recipes that require an intense fruity touch without adding too much liquid volume.

Regarding synonyms in Spanish from Latin America, it can be found under the names jugo concentrado, jugo en concentrado, or simply concentrado de fruta. In some countries, depending on the culinary context, it is also referred to as extracto de jugo de fruta.