I’m usually partial to the “not from concentrate” orange juice that’s sold in cartons or bottles. My favorite is the one that claims to be squeezed from Florida oranges, and I prefer “no pulp.” I usually get the the fortified kind (vitamin D and calcium).
I guess fresh squeezed is okay, but it depends on the quality of the oranges, which can be a huge variable. And for some reason, to me, they taste as orange-y as the store-bought stuff. I wonder if that’s because the store-bought stuff is pasteurized...
Then there’s frozen orange juice concentrate. It’s all we drank when I was a kid. I really didn’t like it much; Mom had a tendency to over-dilute it, I guess in a bow to frugality. It’s presence in grocery stores has diminished greatly, and I think there’s only one brand now, at least in my local Smith’s (Kroger). I had a can in my freezer for the longest time. I think I bought it because a recipe I had for cranberry sauce that I ended up not making required it. But we were out of oj, and so I made it. I didn’t follow my mom’s example, and it was actually not bad! (It was really not too bad when mixed with vodka, but I digress.) It was kind of nostalgic, actually!
So, what do you all prefer? Fresh squeezed, not-from-concentrate, or frozen concentrate? Or do you use all three, depending on what you’re using it for? And I guess I left out “not frozen, but from concentrate,” which I don’t think I’ve ever knowingly tried.
I guess fresh squeezed is okay, but it depends on the quality of the oranges, which can be a huge variable. And for some reason, to me, they taste as orange-y as the store-bought stuff. I wonder if that’s because the store-bought stuff is pasteurized...
Then there’s frozen orange juice concentrate. It’s all we drank when I was a kid. I really didn’t like it much; Mom had a tendency to over-dilute it, I guess in a bow to frugality. It’s presence in grocery stores has diminished greatly, and I think there’s only one brand now, at least in my local Smith’s (Kroger). I had a can in my freezer for the longest time. I think I bought it because a recipe I had for cranberry sauce that I ended up not making required it. But we were out of oj, and so I made it. I didn’t follow my mom’s example, and it was actually not bad! (It was really not too bad when mixed with vodka, but I digress.) It was kind of nostalgic, actually!
So, what do you all prefer? Fresh squeezed, not-from-concentrate, or frozen concentrate? Or do you use all three, depending on what you’re using it for? And I guess I left out “not frozen, but from concentrate,” which I don’t think I’ve ever knowingly tried.