Fresh is a different drink

If your only reference for orange juice is the carton, a glass of the fresh-squeezed stuff is a small revelation. It is brighter, more fragrant, and more perishable, tasting of the actual fruit rather than a shelf-stable approximation. The trick to getting the most out of each orange is to roll it firmly under your palm on the counter first. That breaks the interior membranes so the juice flows freely, and it can noticeably increase your yield. Figure three or four juicing oranges per full glass.

Choose the right orange

Not every orange is built for juicing. Valencia oranges are the classic choice, thin-skinned, sweet, and heavy with juice, and they hold their flavor better after squeezing. Navel oranges are wonderful for eating out of hand but can develop a faint bitterness when their juice sits, thanks to a compound that builds up over time. Whatever variety you buy, pick the fruit that feels heaviest for its size, since weight is a reliable sign of a juicy interior.

Drink it while it is alive

Fresh orange juice does not keep. Its bright flavor and vitamin C start fading within hours of squeezing, so the ideal move is to drink it the same morning you make it. If you need to hold it, store it cold in a sealed jar filled right to the top to minimize the air it touches, and give it a shake before pouring. Even then, aim to finish it within a day rather than saving it all week.

Beyond the breakfast glass

Orange juice is a genuinely useful cooking ingredient, not just a beverage. Reduce it in a pan until syrupy and it becomes a glaze for salmon, chicken, or carrots. Whisk it into a vinaigrette with olive oil and a little mustard for a bright salad dressing, or use it as the base of a mimosa or an Aperol spritz for a sunny brunch cocktail. Adding a bit of the zest alongside the juice deepens the orange flavor, since much of the aroma lives in the peel. Whether you keep it simple or cook with it, National Orange Juice Day is a nudge to squeeze it yourself at least once and taste what the carton has been hiding. Save the spent halves, too: a quick simmer in water makes the whole kitchen smell wonderful, and the peels can be candied or dried for zest later in the week.

How to celebrate

  1. 1
    Squeeze your own

    Fresh-squeezed orange juice is a completely different drink from the shelf-stable carton. Roll the oranges firmly on the counter first to break the interior membranes, which releases far more juice. Three or four juicing oranges make about one glass.

  2. 2
    Pick the right oranges

    Valencia oranges are the classic juicing variety, sweet and heavy for their size. Navels are great for eating but can turn slightly bitter when the juice sits. Heavier fruit means more juice, so weigh a few in your hand.

  3. 3
    Drink it fresh

    Fresh juice starts losing its bright flavor and vitamin C within hours, so drink it the day you make it. If you must store it, keep it cold in a sealed jar filled to the top to limit contact with air.

  4. 4
    Cook and mix with it

    Orange juice is not just for breakfast. Reduce it into a glaze for chicken or salmon, whisk it into a vinaigrette, or use it as the base of a mimosa or an Aperol spritz. A little zest alongside deepens the flavor.