Orange juice is the liquid extract of the fruit of the orange tree, made by squeezing the fresh orange. Some commercial orange juice with a long shelf life are made by drying and later re-hydrating the juice, or by concentrating the juice and later adding water to the concentrate. Others are made by pasteurizing the juice and removing oxygen from it, necessitating the later addition of a flavor pack, generally made from orange products. It is known for its health benefits, particularly its high concentration of vitamin C. It comes in several different varieties, including blood orange. In American English, the beverage name may be abbreviated as "OJ".
Grapefruit juice is the juice from grapefruits.
It is rich in Vitamin C and ranges from sweet-tart to very sour. Variations include white grapefruit, pink grapefruit and ruby red grapefruit juice.
Grapefruit juice is important in medicine because of its interactions with many common drugs including caffeine and medications, which can alter how they behave in the body.
Apple juice is a fruit juice made by the maceration and pressing of Apple. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal or aseptic processing system containers, or further treated by dehydration processes to a concentrate.
Russet apple juice from Bolney, Mid Sussex, England, in a glass.
Due to the complex and costly equipment required to extract and clarify juice from apples in large volume, apple juice is normally produced commercially. In the United States, unfiltered fresh apple juice is made by smaller operations in areas of high apple production, in the form of unclarified apple cider. Apple juice is one of the most common fruit juices in the world, with world production led by China, Poland, the United States, and Germany.
In the United States, a maraschino cherry (/m?r??ski?no?/ marr-?-SKEE-noh or /m?r???i?no?/ marr-?-SHEE-noh) is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties. In their modern form, the cherries are first preserved in a brine solution usually containing sulfur dioxide and calcium chloride to bleach the fruit, then soaked in a suspension of food coloring (common red food dye, FD&C Red 40), sugar syrup, and other components.
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