Here in the citrus corridor, we are blessed with an abundance of citrus. One of the best ways to preserve the bounty is by juicing the oranges for fresh-squeezed orange juice.
I could list some of the health benefits of orange juice (vitamin C, vitamin A, thiamin, folate, potassium, fiber, proteins, copper, magnesium, flavonoids, hesperidin, and a variety of other trace vitamins and minerals), but if you’ve had a glass of fresh-squeezed orange juice, you remember the taste. It is so good! Besides being one of the most nutrient-packed fruits available, oranges are delicious.
After several years of juicing thousands of oranges, I’m sharing my 3 best tips for juicing oranges.
3 Tips for Juicing Oranges
1. Juice the correct type of orange
When it comes to juice, not all oranges are equal. Here are a few tips to keep in mind:
Sweet oranges are good for both juice and eating fresh.
Valencia oranges ripen later in the spring and are known for their delicious juice, which has a deep orange color and high sugar content.
Navel oranges are best eaten fresh. If you juice them, use the juice right away because navels contain a compound called limonin which produces a bitter taste in the juice.
2. Use a quality juicer
3. Correctly store fresh-squeezed orange juice
Fresh squeezed juice stores well in the refrigerator for about 3 weeks. Use frozen juice within 12 months for best taste.
Fresh juice separates and needs to be remixed before drinking. Plunger-type pitchers are perfect for short-term juice storage in the fridge. When you are ready to drink the juice, simply mix it up right before pouring.
- They are reusable from year to year.
- They nestle close together without wasted space.
- Use them in the refrigerator or freezer.
- To use frozen orange juice, let it unthaw in the fridge overnight.
- They look great on ladders in the garden 🙂