🍊 Fresh orange juice
Fresh orange juice is simply ripe oranges pressed to order, with nothing added — no sugar, no water, no concentrate. It is bright, sweet and tangy, with a little pulp depending on the press. Cafés serve it chilled in a tall glass, usually at breakfast or brunch alongside eggs, pastries or a coffee.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 4–5 large juicy oranges (about 1 kg)
- A few ice cubes (optional)
- 1 orange slice or a mint sprig to garnish
Method
- Roll the oranges on the counter to loosen the juice, then halve them.
- Press each half on a citrus juicer or in an electric press.
- Strain if you prefer it without pulp, pour over ice and drink right away.
How to make it lighter
- A 250 ml glass has roughly the sugar of two to three whole oranges, so treat it as part of a meal rather than a thirst-quencher.
- Order a small glass or top half a glass up with sparkling water for the same flavour with fewer calories.
- Eating a whole orange instead gives the fibre too and keeps you full longer.
History
Freshly pressed orange juice is drunk all over the world today and is a fixture of café and hotel breakfast menus.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Fresh orange juice and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →