Fruit nectar

Fruit nectar is a beverage made from the juice of fresh fruits to which water and, occasionally, sugar or other sweeteners are added to enhance its flavor and texture. Unlike 100% natural juice, nectar has a lower fruit concentration, making it a milder and more accessible option for various culinary preparations.

The origin of fruit nectar dates back to the need to utilize fruits that, due to their acidity or texture, are not pleasant to drink directly as pure juice. This technique became popular in Europe and Latin America, becoming a common ingredient in breakfasts, desserts, refreshing beverages, and recipes that require a lighter and sweeter fruity touch.

Among its main properties, its contribution of vitamins and minerals from the base fruit stands out, although in a lower concentration due to dilution. Furthermore, it is a source of quick energy thanks to the natural and added sugars, and it provides hydration. It is ideal for enriching smoothies, cocktails, marinades, and sauces.

In different Hispanic American countries, fruit nectar has several synonyms, such as diluted concentrated juice, sweetened juices, or simply nectar. In some places, it is also called fruit refreshment or fruit drink, although these terms may refer to products with similar but not identical characteristics.