Fruit juice directions
Your little one will love to taste the sweet or acid pleasures of fruits and the benefits of their vitamins and other riches. Homemade fruit juice or commercial ready-to-eat, our instructions for making the right choice.
What fruits to choose for its juices?
- Everything is about taste and balance. The sweetest fruits are cherry, banana, grape, and fig. Then come, in bulk, apple, orange, pear, grapefruit (pink preferably more delicious), peach, plum, pineapple, apricot, and kiwi. The least sweet fruits are strawberry, currant, raspberry, lemon, watermelon, and melon.
- Not all fruits have the same vitamin C content. The red fruits (blackcurrant heads) and the citrus fruit are full. The poorest in vitamin C are apricot, apple, grape, plum, cherry, peach, pear.
- To combine the vitamin richness of some with the sugar of others, offer your toddler cocktails that he will enjoy with pleasure.
Homemade pressed fruit juices: the ideal
- What material? For citrus, a simple juicer will do. However, a juicer or juice extractor will be needed for other varieties of fruit.
- What fruits to choose? Choose seasonal fruits, ripe but not too much, and fresh. For too long exposed to display, fruits, already artificially ripened in most cases, can lose up to 80% of their vitamin C richness. Buy them in a store where you know the rapid rotation of products and do not do not store them.
- Tip +: When pressed, offer them to your toddler immediately, because the juices oxidize in contact with the air and lose within the hour that they have left of vitamin C.
Commercial fruit juices: practical
The juices of trade are not without advantage far from it! However, buying a prepared fruit juice should not be done lightly. A good reading of the labels is necessary. Here is a ranking in decreasing order of fruit richnesses in vitamins:
- Fresh fruit juices. These are the closest juices made at home. Fresh fruit harvested at maturity and packaged at the place of harvest undergo a simple pressure before being bottled without any heat treatment (heating). They thus respect as much as possible the vitamin and mineral content of the fruits. Like homemade juices, their preservation is short lived. Once opened, they should be consumed quickly and stored fresh once opened.
- Frozen juices. They exist in different ways: whole frozen foods that must be eaten less than 6 months after the date of packaging to keep their sugar and vitamin C intact, pasteurized concentrate a little less wealthy in vitamin C, and vacuum-packed concentrates which, having not been heated, ultimately retain the initial vitamin content of the fruit.
- Pure 100% fruit juices. The fruits are pasteurized by heating, which deprives them of part of their vitamin C. If they are without added sugar, they are called “pure fruit juice, ” and an addition of sugar (5%) is indicated by the term “juice sweet.”
- Concentrated fruit juices. Any concentration of pure juice by heating destroys some of the vitamin C of the fruits. Vitamin A, mineral salts and trace elements, on the other hand, remain stable. If sugar is added, it must be mentioned on the label.
- The nectars. They are obtained by the addition of water and sugar (20% maximum) to juice, a fruit puree or a mixture of both. The percentage of fruits contained must be between 25 to 50%. They are deficient in vitamins but retain their richness in minerals and trace elements.
- Fruit drinks. Dehydrated fruit powders and syrups are not of particular nutritional interest because they are deficient in fruit. The only advantage is that it encourages the consumption of water, but also sugar, which is much less attractive.
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