Your juice has a second job – and it’s not what you think

By Lerato Tlali, 30 October 2006

Open the fridge on a hot afternoon and there they are – a line-up of Woolies’ 100% freshly squeezed juices, each one a completely different colour. But these juices don’t stop at the glass.

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Open the fridge on a hot afternoon and there they are – a line-up of Woolies' 100% freshly squeezed juices, each one a different fruit, a different flavour, a different mood. Sunshine-orange mandarin. Pale, sharp grapefruit beside its bold pink cousin, the ruby grapefruit. A golden mandarin & guava blend that's tropical and unexpected. The 100% orange, cold and sweet. The pomegranate & orange blend, deep red and tart. And standing alone at the end, dark and dramatic, the 100% pomegranate.

Seven juices, all 100% freshly squeezed – nothing added, nothing taken away, no concentrates, no preservatives. Just fruit, pressed and bottled. The kind of juice that actually tastes like the fruit it came from, because that's exactly what it is.

But here's the thing. These juices don't stop at the glass. Each one has a second life in the kitchen, and once you start using them that way, you'll never look at juice the same way again. Start with the one everyone knows – the OG, 100% orange.

Orange you glad

The 100% orange is the one you reach for first – cold, sweet, and exactly what a hot morning needs. But it's also a quiet hero in the kitchen. Its natural acidity and sweetness match ginger, honey and garlic, and it's brilliant for tenderising meat. Pour it over a steak before grilling and the acid works on the fibres while the sugar caramelises into a beautiful crust.

The 100% pomegranate & orange blend takes things in a deeper direction – tart, rich, and a colour that makes any drink look good. Add sparkling water and you've got a non-alcoholic spritzer that's basically sunset on a stoep, in a glass.

<images of the pomegranate & orange blend + orange>

The mandarin club

The 100% mandarin is the sweetheart of the range – sweet, bright and perfectly in season. But swap it into your next cake batter or icing where you'd normally use orange juice, and the flavour goes somewhere new entirely. Softer, more floral, less obvious. A mandarin sponge with mandarin glaze? Yes!

The 100% mandarin & guava blend is the wildcard – pink-gold, tropical, and the most fun bottle in the fridge. Add lime, honey and coconut water and it becomes a summer cooler that rivals anything you'd order at a beach bar. Pack it in the cooler box and watch it disappear first.

<images of the mandarin + mandarin & guava>

The grapefruit sisters

Two grapefruits, two completely different vibes. The 100% grapefruit is pale, sharp and serious – and a brilliant tenderiser for pork and chicken. The acidity breaks down the meat while adding a subtle bitter-sweet edge that you simply don't get from anything else.

The 100% ruby grapefruit is its dramatic cousin – pink, bold, and made for a paloma mocktail. Rim a glass with salt, add ice, ruby grapefruit juice and a splash of soda, and you've got the most photogenic non-alcoholic cocktail of the summer.

<images of the ruby grapefruit + grapefruit>

The solo star

And then there's the 100% pomegranate – deep, dark, and entirely its own thing. It matches lamb, duck and mint, and whisked into a dressing with olive oil and a little honey, it turns a simple salad into something you'd happily serve at a dinner party. Tart, deep, packed with antioxidants – and it doesn't need to shout about it. Your fridge just got a promotion. Find the full range of Woolies' 100% freshly squeezed juices in the fridge – sipping is just the beginning.

Producer: Lerato Tlali

Recipe and production: Bianca Strydom

Food assistant: Bianca Jones

Photography: Shavan Rahim

Woolies' 100% freshly squeezed juices are just fruit, pressed and bottled. No added sugar, no concentrates, no preservatives – nothing added, nothing taken away. Each one tastes exactly like the fruit it came from, because that's exactly what's in the bottle. Find the full range in the fridge.

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Lerato Tlali

Article by Lerato Tlali

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