Fruit juice is the pressed or centrifuged liquid from fruits, without added sugar, water, or preservatives. In Germany, the Fruit Juice Ordinance precisely regulates what may be labelled as such. Behind the bar, the difference between fruit juice, nectar, and fruit juice drink is crucial for taste, consistency, and price.
What fruit juice is
Fruit juice consists of 100 percent fruit. It is produced by pressing, centrifuging, or similar mechanical processes. The addition of lemon juice for acidity, ascorbic acid as an antioxidant, and for grape juice a minimal amount of sugar to balance natural variations is permitted. Anything else is no longer considered fruit juice.
Most juices on the market are fruit juice from concentrate: the fruit is pressed at the origin, the water is removed, the concentrate is transported, and later diluted with water. This saves transport costs and remains fruit juice as long as the quantity and quality of the water are correct. Direct juice is only pasteurized and bottled after pressing, often tastes more intense, costs more, and is rarely necessary behind the bar.
How to identify it
The bottle label either says fruit juice or fruit juice from fruit juice concentrate. If it says nectar, the product contains 25 to 50 percent fruit plus water and sugar, depending on the type of fruit. Fruit juice drink usually means only 6 to 30 percent fruit, the rest is water, sugar, acidifiers, and flavouring. This distinction is legally protected.
Fruit juice has a clear or naturally cloudy texture, depending on whether it has been filtered. Naturally cloudy juice contains fruit pulp and suspended particles that settle at the bottom. Clear juice has been filtered or fined, appears more homogeneous, but sometimes loses flavour compounds. Both variants are full-value fruit juice.
At the bar
Behind the bar, you need fruit juice, not nectar. Nectar is too sweet, too thin, and tastes diluted. Fruit juice drinks have no place in a serious bar. The most common mistake is cheap orange juice from the discounter: often nectar or fruit juice drink, sometimes even stretched with flavouring. You’ll notice this at the latest in the drink.
The most important juices behind the bar are orange, lemon, lime, grapefruit, pineapple, cranberry, and tomato. Citrus juices are freshly pressed, that’s standard. For pineapple, cranberry, and tomato, bottled juice is used because fresh pressing is either impractical or does not taste better. Ensure 100 percent fruit content without added sugar. Cranberry juice is an exception: cranberries are so sour and tart that pure juice would be undrinkable. Therefore, it is often mixed with apple or grape juice or minimally sweetened. This is acceptable as long as it is not nectar.
Fruit juice oxidizes after opening. Freshly pressed citrus juice keeps in the refrigerator for two to three days, after which it turns bitter and loses vitamin C. Bottled juice keeps for about a week once opened, after which the flavour deteriorates. Buy small bottles or tetra packs if your turnover is low. Fruit juice must always be refrigerated; even unopened, it only keeps for a limited time at room temperature.
Common misconceptions
Many believe fruit juice from concentrate is inferior. This is not true. Concentrate is produced gently, the water is removed under vacuum at low temperature, and later precisely diluted. There is no qualitative difference to direct juice, sometimes even flavour advantages, because concentrate can be blended from different batches and thus tastes more consistent.
Another misconception: naturally cloudy is healthier. Cloudy juices contain more fibre and secondary plant compounds, but behind the bar, it’s about taste, not vitamins. Some drinks work better with clear juice, others with cloudy juice. It’s a matter of texture, not morality.
Fruit juice is not automatically healthy. A glass of orange juice contains as much sugar as cola, only the sugar comes from the fruit. For the body, this makes little difference. Behind the bar, this is irrelevant, but it explains why some guests view juice with scepticism.
Related
- Juice
- Fresh Sour
Frequently asked questions
Is fruit juice from concentrate worse than direct juice?
No. Concentrate is produced gently and diluted precisely. There is no qualitative difference, and concentrate often tastes more consistent because different batches can be blended.
Why does cranberry juice contain sugar?
Cranberries are extremely sour and tart. Pure cranberry juice would be undrinkable, so it is often mixed with apple or grape juice or minimally sweetened. This is an exception, as long as it is not nectar.
How long does opened fruit juice keep?
Freshly pressed citrus juice keeps in the refrigerator for two to three days, bottled juice for about a week. After that, the juice oxidizes, turns bitter, or deteriorates in flavour. Buy small containers and always refrigerate.
Why does some packaging say fruit juice drink?
Fruit juice drink contains only 6 to 30 percent fruit, the rest is water, sugar, and flavouring. This is not fruit juice and has no place behind a serious bar.
